Coconut in cookies is what makes the best cookie recipe. These coconut cookies are easy to make and eggless too. Just like Snickerdoodle Cookies, these biscuits are crisp on the outside and soft on the inside. Just a few ingredients and your good go with this quick cookie recipe
Who’s not fond of Coconut in Cookies?? I’m a cookie person and these golden-brown cookies make the perfect snack with a cup of chai or coffee. If your having a tea party and looking out for cookie recipes, this coconut cookie is definitely worth a try
Table of contents
About these Coconut Cookies
This is a quick cookie recipe that takes just 5 minutes to mix
The dough is made up of basic ingredients like sugar & butter that’s easily available
Crisp & golden brown on the inside and soft & crumbly on the inside, it will remind you of the old traditional coconut macaroons
Contains a hint of cardamom flavor which adds up to its goodness
As delicious as this sounds, their too easy to make
Ingredients And Substitutes – Coconut Cookies
- Coconut – I’ve used desiccated coconut also known as dried coconut. This makes sure the cookie stays well for a longer time. But you could also use freshly grated coconut
- Butter – As always, I’m a fan of salted Amul butter and thus choose it over all the others. If you prefer using unsalted butter, go ahead and use it with a pinch of salt
- Sugar – Castor sugar or breakfast sugar is what I like for most of my baking recipes. If you plan on using regular granular sugar, reduce the quantity as regular sugar is sweeter than granulated sugar
- Flour – Just regular all purpose is what we need. Nothing fancy
- Baking powder – Make sure to add just the right quantity and not too much. Adding more will lead to cracks on the cookies
- Milk – Just a few tablespoons of milk needed. Can be cold or at room temperature, doesn’t matter. It’s best to use full-fat milk
- Vanilla essence – It adds flavor to the cookie. You may use any essence of your choice. Almond or Rose essence works well too
- Cardamom powder – Ground cardamom adds a tinge of flavor to these cookies. Coconut & cardamom is a match made in heaven, I love it !! You can skip the cardamom if your not a fan of this spice
Step by Step Ingredients & Method
Weigh all your ingredients and set it aside
Tip – The butter should be at room temperature, creamy in texture and not too soft
In a small bowl, sieve the flour with the baking powder. Make sure not to add too much baking powder
Tip – Adding too much baking powder leads to cracked cookies
In another bowl, combine the butter & sugar and whisk until the mixture turns light in color and fluffy in texture. Add the vanilla essence for flavor
Tip – You may add any any of your choice. Almond or rose essence works well too
Whisk in the desiccated coconut (fresh coconut can also be used)
Now, throw in the flour mixture. The dough will seem dry at this stage and thus we need to add a few tablespoons of milk to form it. Add the milk till you get a smooth soft dough
Form balls and flatten them on the top. Dip these in a little desiccated coconut for a crisp crumbly effect on the top.
Tip – Do not roll the whole cookie ball in the coconut, this leads to the coconut getting too dark on the base of the cookies giving it a burned look. Add the desiccated coconut only on the top of the cookie
Place the cookies on parchment paper and bake at 150 degrees for 20 to 25 mins until the cookie is light golden brown in color
Tip – Spread the cookies evenly on the baking tray making sure they do not stick to each other once baked as these cookies do rise a bit
Tip – Do not over bake, it will lead to a hard biscuit like texture
Frequently Asked Questions
How long can coconut cookies be stored ?
Stays well for 3 to 4 days when made with desiccated coconut. Stays longer when kept in the fridge
Can Cardamom powder be skipped in this recipe?
Yes !! Coconut & cardamom is a match made in heaven. But if your not a fan of this spice, you can skip it completely
How to avoid cracks on cookies?
Add lesser baking powder and make a pliable dough that’s not too dry or wet in texture. Do not bake on high heat
Why do cookies turn too brown on the bottom or either too brown on the top ?
There’s too much heat from the bottom if it turns brown on the bottom. And there’s too much heat from the top if it turns brown on the top. Just reduce the heat in both cases
Here are a few tips for baking excellent cookies
More Similar Recipes To Try
THE PERFECT CHOCOLATE CHIP COOKIE
Printable Recipe
Ingredients
- 90 grams salted butter, room temperature
- 130 grams 130 grams castor sugar
- 1 teaspoon vanilla essence
- 40 grams desiccated coconut
- 160 grams all-purpose flour
- ½ teaspoon cardamom powder
- ¼ teaspoon baking powder
- 1-2 tablespoon milk, as required
Instructions
- In a bowl, combine the all-purpose flour, cardamom powder, and baking powder. Mix well and set aside
- In another bowl, add the butter and sugar together. Whisk well and add the vanilla essence. Continue whisking until the mixture turns pale
- Add the desiccated coconut to it
- Now, combine the coconut mixture with the flour and mix well. It should form a crumbly mixture. Add a little milk at a time to form a soft and pliable dough
- Form balls (each cookie weighed 35 grams), flatten the cookie a little and dip the top of the cookie in some desiccated coconut
- Place the cookies at a distance from each other on a baking pan lined with parchment paper. Bake in a preheated oven at 150 degrees C for 20 to 25 mins or until light golden brown
- Let cool for 10 minutes and then serve !!
Recipe Notes
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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