Are you craving a melt-in-your-mouth cookie that's both egg-free and absolutely irresistible? Look no further! These Indian-inspired Eggless Coconut Cookies are about to become your new obsession. Imagine biting into a perfectly golden, buttery cookie packed with rich coconut flavor that transports you to a tropical paradise – all without using a single egg! Whether you're a baking novice or a seasoned pro, this simple yet delectable recipe will have you whipping up 20 mouth-watering cookies in just 35 minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 20 cookies
Ingredients
- 1 cup all-purpose flour
- 1 cup desiccated coconut
- 1/2 cup sugar
- 1/2 cup butter
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper or lightly grease it to prevent the cookies from sticking.
- In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of desiccated coconut, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Mix the dry ingredients well using a whisk to ensure even distribution.
- In another bowl, cream together 1/2 cup of softened butter and 1/2 cup of sugar until the mixture is light and fluffy. This can be done using a hand mixer or a whisk.
- Add 1/4 cup of milk to the butter and sugar mixture. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined. Be careful not to overmix; the dough should be slightly sticky but manageable.
- Using your hands, take small portions of the dough and roll them into balls, about the size of a tablespoon. Place the balls on the prepared baking tray, leaving some space between each cookie as they will spread slightly while baking.
- Flatten each cookie slightly with the palm of your hand or the back of a fork to give them a nice shape.
- Optional: Sprinkle a little extra desiccated coconut on top of each cookie for added texture and decoration.
- Place the baking tray in the preheated oven and bake for about 15-20 minutes, or until the edges are golden brown. Keep an eye on them to prevent burning.
- Once baked, remove the cookies from the oven and let them cool on the baking tray for a few minutes. Then transfer them to a wire rack to cool completely.
- Your delicious eggless coconut cookies are now ready to be enjoyed! Store them in an airtight container to keep them fresh.
Tips
- Ensure your butter is softened at room temperature for easier creaming and a smoother dough.
- Don't overmix the dough – this can make your cookies tough instead of tender.
- Use fresh, high-quality desiccated coconut for the best flavor and texture.
- For extra crispiness, flatten the cookies a bit more before baking.
- Watch the cookies carefully in the last 5 minutes of baking to prevent burning.
- Let the cookies cool completely before storing to maintain their crisp texture.
- Store in an airtight container to keep them fresh for up to a week.
- For a fun variation, try adding a drizzle of melted chocolate or a sprinkle of cinnamon.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 10g
Protein: 1g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 15mg
