Hope everyone had a great Diwali celebration with your family and friends. I didn’t do much for Diwali this year as there was a lot going on and things were really hectic. And why only traditional sweets, no one enjoys the same type of sweets and how many can you eat. I made a couple of things at home this year and one of them were these yummy Eggless Coconut Cookies. I know you must be wondering why Cookies? Why not? At least these cookies can be eaten later if you don’t want to eat them right away.
I am sure some of you don’t agree with me on this and still like the traditional way but I think we should change with time and see what works for you. And the best part is that you don’t have to be a baking expert to make these cookies at home.
Coconut is known for its versatility and can be used for a variety of things from food to cosmetics. The name coconut came from Spanish and Portuguese where coco means head or skull and also has a resemblance to the facial features because of the 3 indentations on them. Dried coconut is called copra and the oil is used for frying and other purposes.
Why Eggless Coconut Cookies are the best when made at home?
- fresh and no preservatives
- eggless
- adjust the sugar as per your taste
- love the aroma of baking
Ingredients:
- 12 oz butter, room temp
- 4 tbsp vegetable oil
- 8 oz powdered sugar
- 12 oz desiccated fine coconut
- 18 oz all-purpose flour
- 2 tsp vanilla essence
- 1/4 tsp salt
- 3 tbsp desiccated coconut, medium ( coarser than the one above)
- 3-4 tbsp milk
Directions:
Cream butter and sugar until a little light in an electric mixer using a paddle attachment or whisk it with hand if you don’t have one. Add vanilla essence to it along with desiccated fine coconut. Mix it for 10 seconds and then add the flour along with the salt to it and mix it for another 30 seconds. Do not over mix it.
The mixture could be crumbly. See if it binds together or not. If not add 1 tbsp milk at a time and bring the mixture together. You might not need all the milk mentioned above. Once the dough comes together, make a log with half of the mixture and repeat the same and make another log.
Wrap the logs into the serene wraps separately and place it in the fridge for an hour. Once the dough is chilled and hard, you should be able to cut them into half an inch slices. Place them on to the baking sheet spaced evenly so they have room to spread. Wet the top of the cookies with a little bit of milk using your fingers and sprinkle some of the medium coconut on top of it.
Preheat the oven at 350F and bake them for 12 mins or until golden not too brown. Take them out and let it sit for a couple of mins and then transfer them one by one to the rack to cool down completely.
Put them in an airtight container and enjoy them with a cup of tea or coffee.
Few more cookie recipes from my blog: Eggless Almond Cookies, Jeera Cookies, Tutti Frutti Cookies, Cashew Cookies, Pina Colada Cookies, Mexican Wedding Cookies
Pin these easy Eggless Coconut Cookies for later
If you like the recipe, please comment below after you give it a try and share it on Facebook. Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!
Happy Cooking!!!!
Eggless Coconut Cookies | Nariyal cookies
Ingredients
- 12 oz butter room temp
- 4 tbsp vegetable oil
- 8 oz powdered sugar
- 12 oz desiccated fine coconut
- 18 oz all-purpose flour
- 2 tsp vanilla essence
- ¼ tsp salt
- 3 tbsp desiccated coconut medium ( coarser than the one above)
- 3-4 tbsp milk
Instructions
- Cream butter and sugar until a little light in an electric mixer using a paddle attachment or whisk it with hand if you don't have one. Add vanilla essence to it along with desiccated fine coconut. Mix it for 10 seconds and then add the flour along with the salt to it and mix it for another 30 seconds. Do not over mix it.
- The mixture could be crumbly. See if it binds together or not. If not add 1 tbsp milk at a time and bring the mixture together. You might not need all the milk mentioned above. Once the dough comes together, make a log with half of the mixture and repeat the same and make another log.
- Wrap the logs into the serene wraps separately and place it in the fridge for an hour. Once the dough is chilled and hard, you should be able to cut them into half an inch slices. Place them on to the baking sheet spaced evenly so they have room to spread. Wet the top of the cookies with a little bit of milk using your fingers and sprinkle some of the medium coconut on it.
- Preheat the oven at 350F and bake them for 12 mins or until golden not too brown. Take them out and let it sit for a couple of mins and then transfer them one by one to the rack to cool down completely.
- Put them in an airtight container and enjoy them with a cup of tea or coffee.
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