Eggless Coconut Cookies Recipe | Indian Style Coconut Biscuit

These eggless coconut cookies are crisp around the edges and soft, chewy from the center that is filled with crunchy toasted coconut. These have perfect flavors and a nice combination of textures.

Eggless Coconut Cookies Recipe | Indian Style Coconut Biscuit

These eggless coconut cookies are crisp around the edges and soft, chewy from the center that is filled with crunchy toasted coconut. These have perfect flavors and a nice combination of textures.

Ingredients:

  • 1 ½ cup Unsweetened coconut flakes
  • 1 cup + 2 tablespoon All purpose flour (Maida)
  • 1 teaspoon Corn flour (corn starch)
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • ½ cup Unsalted butter softened at room temperature
  • ½ cup Light brown sugar lightly packed
  • ¼ cup White granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 2 tablespoons Milk

Instructions:

Toasting Coconut:

  1. Preheat the oven to 325°F (160°C) for at least 10 minutes. Line a cookie tray with parchment paper (optional).
  2. Spread the coconut flakes into thin layer evenly on the prepared cookie tray.
  3. Toast in the preheated oven for around 5 minutes, remove the tray stir the coconut for even browning and toast again for 2 minutes. (total 7 minutes with stirring after 5 minutes).

    Making Cookies:

    1. Take all purpose flour, corn starch, salt and baking soda in a bowl. Whisk it until everything is well combined.
    2. In another large bowl, take softened butter along with white sugar and brown sugar. Beat it until it’s smooth and creamy. Use hand mixer or stand mixer with paddle attachment or beat it by hand using wire whisk.
    3. Now add milk and vanilla. Beat it again to combine. Scrape the sides and bottom of the bowl using spatula and mix.
    4. Now add dry flour mixture. Using spatula fold the flour mixture into creamed butter-sugar mixture and make thick, sticky dough.
    5. Add toasted coconut. Fold that into the dough. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
    6. Preheat the oven to 375°F (190°C) for at least 10 minutes. Line a cookie tray with parchment paper.
    7. Scoop around 2-3 tablespoons of dough and roll into a smooth ball.
    8. Arrange them on a prepared cookie tray. Keep them few inches apart as they are going to spread while baking.
    9. Bake into the preheated oven for 12 minutes.
    10. Let the cookies cool down for 2 minutes in the tray itself than using an offset spatula transfer the baked cookies on a cooling rack.
                    Eggless Coconut Cookies Recipe | Indian Style Coconut Biscuit 5 of 5

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