Eggless Whole Wheat Coconut Cookies
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Eggless Whole Wheat Coconut Cookies | Eggless Coconut Cookies | Homemade Bakery Style Coconut Cookies with step by step instructions and video
Eggless Coconut Cookies are the perfect choice for coconut lovers. These homemade cookies are both delicious and wholesome. Whole wheat coconut cookies are bursting with coconut flavor. Serve these baked treats at tea parties and see how happy your guests are.
My childhood memories are wrapped around boarding experiences. For summer holidays I would fly every year to Lagos to meet my parents. However for the short mid term break I would stay at my grandparents home in the town itself. Every year, as the mid term break drew to an end, I would go for shopping with my aunt to buy tuck to take along with me to the hostel. Coconut cookies were then a must. The crispy texture and coconut flavor were simply irresistible.
History repeats itself, now my son also is fond of these Homemade Bakery Style Coconut Cookies. Small hunger pangs pop up in kids. While my son was schooling, I made sure that the snack jars were replenished with homemade healthy snacks Roasted Makhana or cookies. Below are some of the cookies that I am sure you would like to make
Chocolate Vanilla Pinwheel Cookies
Eggless Vanilla Choco Chunk Cookies
Why should you love coconut cookies
Healthier alternative to cookies
Kids love this flaky and crispy texture
Ideal for kids parties and tea parties
Can be made quickly with few ingredients
What is Bakery Style Coconut Cookies
Homemade Bakery Style Coconut Cookies are crispy and crunchy cookies that can be made with easily available ingredients. Whole wheat flour, desiccated coconut, sugar, butter and vanilla flavor is what all goes into it.
As the cookies are out from the oven, the subtle aroma of toasted coconut fills through the air.
Ingredients for Coconut Cookies
For Measurements refer to the RECIPE CARD further below.
- Whole wheat flour
- Sugar – powdered sugar
- Desiccated coconut
- Butter
- Salt
- Vanilla flavoring
- Baking powder
- Milk
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How to make Coconut Cookies
1. Firstly, in a mixing bowl take butter at room temperature and add powdered sugar to it.
2. Beat butter and sugar till light and creamy. Do not over mix.
3. To this add sifted flour, salt, baking powder and vanilla powder.
4. Then, add the desiccated coconut. Combine till everything comes together
5. Do not knead. Just bring together into a cookie dough.
6. Finally, cover with a cling wrap and keep this dough in the refrigerator for 20 minutes
7. In the meanwhile preheat oven at 160 degrees Celsius for 10 minutes.
8. Line a baking tray with parchment paper.
9. After 20 minutes, unwrap the chilled dough and form balls of equal size. Flatten them a bit and dab with desiccated coconut. Place them at equal distance from each other.
10.Bake at 160 degrees for 15 to 20 minutes
11. Once baked allow to cool. Cookies are ready to be served.
How to serve
Serve coconut cookies with Cardamom Caffe latte or Karak Chai. You could also serve alongside with Crispy Chakli , Carrot Orange Loaf Cake or Chocolate muffins.
Tips for perfect Coconut Cookies
Do not over mix.
When the sides of the cookies change color and the cookies can slide on the baking tray with a slight nudge, the cookies are done. They may be soft but will harden up on cooling.
You may make this with an equal amount of whole wheat flour and refined flour.
Do leave a feedback below in the COMMENTS SECTION or my FACEBOOK PAGE.
Recipe Card
Eggless Whole Wheat Coconut Cookies
Ingredients
- ½ cup whole wheat flour
- ¼ cup powdered sugar
- ¼ cup desiccated coconut
- ¼ cup butter
- a pinch salt if using unsalted butter
- ½ tsp vanilla flavoring either powder, or essence
- 1/8 tsp baking powder
- 1-2 tbsp milk
Instructions
- Firstly, in a mixing bowl take butter at room temperature and add powdered sugar to it.
- Beat butter and sugar till light and creamy. Do not overmix.
- To this add sifted flour, salt, baking powder and vanilla powder.
- Then, add the desiccated coconut. Combine till everything comes together
- Do not knead. Just bring together into a cookie dough.
- Finally, cover with a cling wrap and keep this dough in the refrigerator for 20 minutes
- In the meanwhile preheat oven at 160 degrees Celsius for 10 minutes.
- Line a baking tray with parchment paper.
- After 20 minutes, unwrap the chilled dough and form balls of equal size. Flatten them a bit and dab with desiccated coconut. Place them at equal distance from each other.
- Bake at 160 degrees for 15 to 20 minutes.
- Once baked, allow to cool. Cookies are ready to be served.
How to serve
- Serve coconut cookies with Cardamom Caffe latte or Karak Cha. You could also serve alongside with Crispy Chakli , Roasted Makhana, Carrot Orange Loaf Cake or Chocolate muffins.
Notes
- Do not overmix.
- When the sides of the cookies change color and can slide on the baking tray with a slight nudge, they are done. The cookies may be soft but will set on cooling.
- You may make these cookies with equal amounts of whole wheat flour and refined flour.
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I love coconut cookies. Like how you’ve used wheat flour.Now I am tempted to bake these right away. I baked a lot of cookies and cakes at home when my kids were young. Ready made never lasted too long and are expensive. By baking them at home, at least you are sure that they are food colour and artificial flavouring free.
Totally agree to you that home baked stuff is absolutely safe. These cookies are a healthier option too.
Love coconut in bakes, they impart a delish aroma and flavor to the bake. These coconut cookies look so easy to make and this can be a lovely edible gift for the holiday season! Beautiful share
I agree with you about coconut in baking. These simple cookies taste so nice.
Love the flavour of coconut in all the dishes. These cookies look so delectable and easy to make. The fact that whole wheat is used makes it all the more inviting.
Give it a try. You will love them.
my litle one has been after me to bake some cookies and am sure these coocnut flavoured ones would be a great treat for the weekend, wil try to sub the butter with olive oil / neutral oil and try a small batch, Neha !
Do try it out. You could try with coconut oil too.
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