Eggless coconut cookies


This one is a keeper – a super hit which I had to put on here, just in case I lose the bookmark. These are not the soft baked type which are popular In North America but are crunchy – pretty much Indian biscuits style. I made them exactly as mentioned in the original recipe at Ruchi’s Kitchen. The blog has most of the recipes explained step-by-step and I keep going back to it every couple of days to bookmark more.


Recipe source – Ruchi’s Kitchen

Ingredients – (made 40 cookies)

2 cups All-purpose flour (maida)

1/2 tsp Baking soda

1/2 tsp Baking powder

1.5 cup Unsweetend desiccated Coconut ( I buy mine at the Indian Store. Goes by the name of ‘khopra boora’)

1 cup Butter (softened, at room temperature).

1 cup Sugar

5 tsp Milk

Few drops of  Vanilla essence

Method –

  1. In a clean, dry mixing bowl, sift together the flour + baking soda + baking powder.
  2. Cream the softened butter and sugar in a mixing bowl. I used my hand mixer on low speed for 3 minutes.
  3. Add  in the flour mixture from step one, coconut, milk and vanilla essence. I give up the hand mixer at this stage and trust my hands to knead and bring the whole deal together.
  4. Divide the dough in manageable chunks – I divided it in four smaller portions.
  5. Roll these dough portions slowly to form logs. The log can be thick or thin depending on the cookie diameter  you want. The cookies will be made by slicing these logs across the breadth.
  6. Put these logs in the freezer for 30 mins. I would think just putting them in the refrigerator should work too, but I am usually in a hurry.
  7. Preheat the oven to 300F.
  8. Take out the logs and slice them into equal sized discs. The thickness should be about half an inch. Arrange them on a cookie tray lined with a parchment paper.
  9. I sprinkled some granulated sugar for a fancier touch.
  10. If your oven is not yet preheated, put the entire cookie tray with the cookies in the freezer. This prevents cookies from expanding.
  11. Bake for 20 minutes. When you take them out, they will be soft.
  12. Let them cool for 15 to 20 mins. Once completely cooled, they are super crunchy.


Someday, I want to try –

  1. Replace one cup of flour with oats flour.
  2. Replace vanilla essence with cardamom powder.
  3. Add saffron to the milk.
  4. Make these with ghee instead of butter.

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