Coconut Cookies

Coconut Cookies

Cookies (American English) are also called biscuits (British English), are typically made with flour, egg (optional), sugar and some type of shortening such as butter or cooking oil, baked into a small, flat shape.

I tried eggless cookies which are the perfect grab-and-go kind of cookies. Very easy to make, crispy, and surprisingly addictive.

For these delicious coconut cookies you just need a handful of ingredients and can be enjoyed with evening tea or coffee.

  Recipe Servings: 23
  Cooking time: 20 Minutes


  • Whole wheat flour (Atta) - 1 cup
  • Desiccated Coconut (Grated Dry Coconut)- 3/4 cup
  • Baking powder - 1/2 tsp
  • Powdered Sugar - 1/2 cup
  • Butter  - 1/2 cup
  • Vanilla extract - 1/2 tsp
  • Salt - a pinch
  • Milk (to make dough) - 1 tbsp or as required


  • Preheat the oven at 180° C (350 °F) for at least 10 minutes.

  • Sieve all the dry ingredients - whole wheat flour (atta), baking powder and salt in a big bowl. Mix well and keep it aside.

  • Take another mixing bowl, add butter and sugar. Beat them with the help of hand beater till creamy and smooth.

  • Add drops of Vanilla extract and desiccated coconut into it. Mix well.

  • Now add sifted dry ingredients into it. Mix well with the help of a spatula.

  • If mixture looks dry add milk. You may require more or less milk. Use accordingly.

  • Knead into a dough with your hands. The dough should not be sticky or runny. It should be well-binded.

  • Wrap cookie dough in a plastic wrap and chill in refrigerator for 30 minutes as the dough performs best when chilled.

  • Take a portion of dough, make a ball out of it. Then roll the dough ball using rolling pin. Cut out the cookies with the help of cookie cutter.

  • If you don't have cookie cutter you may take small portion of dough and roll it into a ball. Press the ball to make the round shape cookies.

  • Line a baking tray with parchment paper.

  • Place the cookies on the baking tray.

  • Now place the baking tray on the preheated oven and bake for 16-18 minutes or until the edges of cookies turns light golden brown.

  • Repeat the process with left over dough.

  • Once out of the oven they will still be soft and gooey. No worries.

  • Let them sit for a while and they will become firm. Cool them completely.

  • Crispy cookies are ready to be eaten.

  • You may store it in an air tight container for upto 1 week and enjoy coconut cookies anytime with tea/coffee or as such.