Coconut cookies recipe with step by step photos – easy and tasty eggless coconut cookies made with whole wheat flour, jaggery and desiccated coconut.
Sharing A super yum recipe of vegan coconut cookies for Diwali. these can be made in a jiffy and the only time taking part is the baking time.
These 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.
More Snacks recipes
How to make coconut cookies
1. First take 1 cup whole wheat flour, 120 grams and ¼ tsp baking soda in a mixing bowl.
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.
3. Add 4 tbsp coconut oil. You can also add 3 tbsp coconut oil.
4. Lightly mix the oil with the flour. Instead of coconut oil, you can also use 4 tbsp butter or ghee.
5. Then add ¼ cup desiccated coconut, 1 tbsp fine sooji/semolina (optional), ½ tsp cardamom powder and ¼ tsp dry ginger powder (optional).
6. Add ½ cup powdered or grated jaggery, 85 grams.
7. Mix everything well with your fingertips.
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.
9. Just mix together with your hands and gather to a dough.
10. grease a tray or pan very well with 1 teaspoon coconut oil.
11. Don’t knead. lightly mix and form into a dough ball.
Making coconut cookies
12. Pinch small to medium sized balls from the dough and place on the greased tray.
13. Press one cashew or almond on each cookie and slightly flatten them while pressing the cashews.
14. don’t flatten too much. You can even skip the dry fruits and just flatten directly.
15. Bake the 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 take 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.
16. Once baked, after 2 to 3 minutes, remove them 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.
17. 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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Coconut Cookies
By Dassana Amit
Ingredients
- 1 cup whole wheat flour 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 – crushed in mortar-pestle
- ¼ teaspoon dry ginger powder – optional
- ½ cup organic powdered or grated jaggery or 85 grams jaggery
- 2 to 3 tablespoon water or coconut milk – add as required
Instructions
making 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 the 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.Â
- 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 them 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.
Notes
- You can also double the recipe.
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Can I make them with fresh coconut?
You can but lightly roast the coconut for some time till the the moisture is reduced. No need to brown the coconut.
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.
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.
Hi
Thanks for your recipe. The taste turned out to be great though they were a bit hard.
Can you please help on this?
these cookies are soft. so i guess baking time must be too much and thus they have hardened. next time you can try baking for less minutes.
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
Sushmitha
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.