coconut cookies recipe, how to make coconut cookies

coconut cookies recipe with step by step photos – easy and tasty eggless coconut cookies made with whole wheat flour, jaggery and desiccated coconut.

coconut cookies recipe

sharing a super yum recipe of coconut cookies for diwali. these can be made in a jiffy and the only time taking part is the baking time.

these coconut cookies are slightly chewy from outside with a soft texture from within. desiccated coconut, jaggery and whole wheat combine to give an aromatic, earthy and oh so good cookies with hints of cardamom and ginger flavor. they are just sweet and not overly sweet.

the recipe makes for 12 cookies. you can also double the recipe.

serve these coconut cookies as diwali sweet snack to your family or guests.

if you are looking for more snacks recipes then do check:

coconut cookies

Author:Dassana Amit
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course:snacks
Cuisine:world
Servings (change the number to scale):12 cookies
4.84 from 12 votes
coconut cookies recipe
eggless coconut cookies recipe - easy coconut cookies made with whole wheat flour, jaggery and coconut oil.

INGREDIENTS FOR coconut cookies

(1 CUP = 250 ML)
  • 1 cup whole wheat flour (atta) or 120 grams whole wheat flour
  • ¼ cup desiccated coconut
  • ¼ teaspoon baking soda or baking powder
  • 4 tablespoon coconut oil, you can also use 3 tablespoon coconut oil
  • 1 tablespoon fine sooji (rava or cream of wheat) - optional
  • ½ teaspoon cardamom powder or 4 to 5 green cardamoms (choti elaichi) - crushed in mortar-pestle
  • ¼ teaspoon dry ginger powder (saunth) - optional
  • ½ cup organic powdered or grated jaggery (gur) or 85 grams jaggery
  • 2 to 3 tablespoon water or coconut milk - add as required

HOW TO MAKE coconut cookies

making coconut cookies dough

  • first take 1 cup whole wheat flour, 120 grams and 1/4 tsp baking soda in a mixing bowl.
  • with a spoon or spatula mix very well. also preheat your oven to 180 degrees celsius/356 degrees fahrenheit.
  • add 4 tbsp coconut oil. you can also add 3 tbsp coconut oil.
  • lightly mix the oil with the flour. instead of coconut oil, you can also use 4 tbsp butter or ghee.
  • then add 1 tbsp fine sooji (optional), 1/2 tsp cardamom powder and 1/4 tsp dry ginger powder (optional).
  • add 1/2 cup powdered or grated jaggery, 85 grams.
  • mix everything well with your fingertips.
  • add 2 to 3 tbsp water. add the water in parts and start mixing with the dough. depending on the type of flour, you may add less or even more water. i added 3 tbsp water. you can also use coconut milk instead of water.
  • just mix together with your hands and gather to a dough. don't knead. lightly mix and form into a dough ball.

making coconut cookies

  • pinch small to medium sized balls from the dough and place on a greased tray.
  • press one cashew half or almond on each cookie and slightly flatten them while pressing the cashews. don't flatten too much. you can even skip the dry fruits and just flatten directly.
  • bake coconut cookies in the preheated oven at 180 degrees C/356 degrees fahrenheit for 20-25 mins till the tops become light golden. the cashews on the top will also become faintly golden. 
  • since oven temperatures vary, it may takes less or more time. so do keep a check. for convection ovens use the pre heating and baking temperature of 160 degrees celsius/320 degrees fahrenheit.
  • once baked, after 2 to 3 minutes, remove coconut cookies from the tray and keep on a wire rack for cooling. use a flat spatula for removing the cookies from the tray.
  • when cooled at room temperature, store them in an air tight jar. serve eggless coconut cookies as a tea time cookie.
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how to make coconut cookies recipe

1. first take 1 cup whole wheat flour/atta, 120 grams and ¼ tsp baking soda in a mixing bowl.

flour for coconut cookies recipe

2. with a spoon or spatula mix very well. also preheat your oven to 180 degrees celsius/356 degrees fahrenheit. the oven should be preheated 15 minutes before baking.

flour for coconut cookies recipe

3. add 4 tbsp coconut oil. you can also add 3 tbsp coconut oil.

coconut oil for coconut cookies recipe

4. lightly mix the oil with the flour. instead of coconut oil, you can also use 4 tbsp butter or ghee.

making eggless coconut cookies recipe

5. then add ¼ cup desiccated coconut, 1 tbsp fine sooji (optional), ½ tsp cardamom powder and ¼ tsp dry ginger powder (optional).

sooji for eggless coconut cookies recipe

6. add ½ cup powdered or grated jaggery, 85 grams.

jaggery for eggless coconut cookies recipe

7. mix everything well with your fingertips.

making whole wheat coconut cookies recipe

8. add 2 to 3 tbsp water. add the water in parts and start mixing with the dough. depending on the quality of flour, you may add less or even more water. the mixture should be able to come together and hold easily. i added 3 tbsp water. you can also use coconut milk instead of water.

making whole wheat coconut cookies recipe

9. just mix together with your hands and gather to a dough.

dough for whole wheat coconut cookies recipe

10. grease a tray or pan very well with 1 teaspoon coconut oil.

tray for eggless coconut cookies recipe

11. don’t knead. lightly mix and form into a dough ball.

dough for whole wheat coconut cookies recipe

making coconut cookies

12. pinch small to medium sized balls from the dough and place on the greased tray.

dough for whole wheat coconut cookies recipe

13. press one cashew or almond on each cookie and slightly flatten them while pressing the cashews.

eggless whole wheat coconut cookies recipe

14. don’t flatten too much. you can even skip the dry fruits and just flatten directly.

eggless whole wheat coconut cookies recipe

15. bake coconut cookies in the preheated oven at 180 degrees C/356 degrees fahrenheit for 20-25 mins till the tops become light golden. the cashews on the top will also become faintly golden. since oven temperatures vary, it may takes less or more time. so do keep a check. for convection ovens use the preheating and baking temperature of 160 degrees celsius/320 degrees fahrenheit.

eggless whole wheat coconut cookies recipe

16. once baked, after 2 to 3 minutes, remove coconut cookies from the tray and keep on a wire rack for cooling. use a flat spatula for removing the cookies from the tray. you may see some jaggery melted and browned at the base of some cookies. not to worry. just lift the coconut cookies with a flat spatula.

eggless whole wheat coconut cookies recipe

17. when cooled at room temperature, store them in an air tight jar. serve eggless coconut cookies as a tea time cookie.

eggless coconut cookies


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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78 comments/reviews

  1. hi..
    i tried these cookies.. although taste wise these were good..but they turned so hard..

    • these cookies have a soft texture. hardness could be as the cookies have got overdone or overbaked. next time try baking them for less time or a slightly lower temperature. hope this helps.

  2. Hi,
    Happy Navratri
    Need your help again, currently I don’t have my microwave with me,but I have gas tandor/bati maker,can I bake biscuits n cake in that, if yes what’s the process for both?

    • happy navratri vibha. you can use bati maker. i think it should work. process i do not know as i have never used it. but if you have made bati before in it, then use the same method and make the cookies.

  3. Hi
    Thanks for your recipe. The taste turned out to be great though they were a bit hard.
    Can you please help on this?4 stars

  4. Hey dassana,

    Cookies were awesome, my lo old loved it. Whole wheat n jaggery combo is healthy n tasty too. All ur receipts are fool proof. I have tried many of them.
    I would like to know, how to make them crunchy, so that I can use them like teething biscuits .
    Thanks
    Sushmitha5 stars

    • thanks a lot sushmitha. glad to know that your little one loved it. to make them crunchy, you will need to use butter and the technique will also change. you can either beat butter till smooth or mix it with flour and crumble till you get a bread crumb like texture. if whipping butter, then use softened butter. if mixing with flour, then use chilled butter. then add remaining ingredients. mix gently and bring the mixture together. do not knead. you can use 1/3rd cup butter in this recipe.