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 coconut cookies for diwali. these can be made in a jiffy and the only time taking part is the baking time. few other coconut based sweets you can make for festive occasions are:
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 overtly 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 recipe below:
coconut cookies recipe
INGREDIENTS FOR coconut cookies recipe
- 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 recipe
making eggless 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 recipe:
- 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.
TRENDING RECIPE
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.
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 (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.
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 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.
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.
17. when cooled at room temperature, store them in an air tight jar. serve eggless coconut cookies as a tea time cookie.
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.
I tired this recipe.. and it was a total hit in my family.. I request you to post more baking recipes with wheat and jaggery combat.. Thanks a lot for such a healthy recipe
Welcome Divya. Glad to know this. I will try to add more such recipes.
If d Cookies are slightly soft then can I bake them another time to make them crunchy.?
monalisa, yes you can bake them.
Can we use brown sugar in place of jaggery.
you can use brown sugar.
Is adding baking powder or soda compulsory?Is there any replacement for that
yes it is. there is no replacement.
Hi!! Am a great fan of your recipes.
Am using Otg…can you please tell which mode should be used for baking these cookies.
thanks nikki. use the toast mode in which both the top and bottom heating elements are on.
Hi dassana, I tried most of your recipes . all are just wow. I just want to know can I use parachute coconut oil in this recipe or olive oil or sesame oil. Please let me know . Thanks once again.
chiki, do not use parachute coconut oil as it not edible and also not meant for cooking. its a cosmetic product. so there will be some other stuff in it and won’t be pure coconut oil. sesame oil can give a strong aroma which may not go well in these cookies. so you can use olive oil or any other neutral flavored oil like sunflower oil.
Hi Dassanna,
I had tried this coconut cookies recipe and had almost doubled it. It was simply superb and yummy in taste.?
My son is longing for more to hog and will hav to repeat again to make few more.I had only got one or two to taste them.?
The recipe is just perfect and very easy to follow.Thanxs for the recipe and coz of it I baked first time cookies at home.
Can u pls state some variations instead of desiccated coconut and also upload biscuits for Fasting(Vrat or Upvaas).Looking forward to it.
Once again thanxs alot and loads of good wishes for sharing ur lovely recipes and experiences too.???
thank you pretti. glad to know that your son liked the cookies. agree its an easy recipe. cookies for fasting i will try to add before the fasting season. in this recipe, instead of coconut, you can also add fresh coconut or dry fruits powder like cashew powder, pista powder or almond meal (powder). you can also add finely chopped dry fruits.
Hi add how to make pastry
pooja, which pastry are you referring to?
the cookies came out great. Thanks for a lovely recipe.
i have one query though…. can i make these cookies using maida and regular sugar….if yes then what changes need to be done in the recipe.
thanks hint. you can use maida and regular sugar. you will just need to add less water or coconut milk for binding. also add powdered sugar.
thanks