Eggless Coconut Cookies
These are tasty, crispy and full of coconut flavour. So simple to make and you only need a handful of ingredients and one bowl!
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Servings: 14 pieces
Calories: 160kcal
Equipment
- Baking tray
- Electric beater
- Mixing bowl
Ingredients
- ½ cup Unsalted butter
- ½ cup Granulated sugar
- 1 cup Plain flour/Maida/All-purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- 1 cup Desiccated coconut powder
- 2 to 3 tablespoon Milk
Instructions
- Preheat the oven to 160°C/320°F
- Line a baking tray with parchment paper and keep it aside.
- Into a mixing bowl, add butter, sugar and creamy them using an electric beater.
- Next sift plain flour, baking powder. Add salt and mix well.
- Add desiccated coconut to the flour.
- Now add 2 to 3 tablespoon of milk and combine well and bring the mixture into dough.
- Divide the dough into equal balls and shape them.
- Roll them in desiccated coconut and place them on a pre-lined baking sheet.
- Bake at 160°C/320°F for 15-17 minutes
- Allow them to cool in the tray for a few minutes
Video
Notes
To make crispy cookies bring the butter to room temperature so that it will be soft enough while creaming with sugar
Don't add all the milk at a time. Add 1-2 tablespoon of milk and check whether it needs more or not
If you are making it later, store the dough in a cling film and keep it in the fridge.
Don't overbake the cookies, just bake until the edges and bottom turn golden brown
Nutrition
Calories: 160kcal | Carbohydrates: 16g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 61mg | Potassium: 47mg | Fiber: 1g | Sugar: 8g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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