About Coconut Cookies
This Coconut Cookies recipe is that fool proof way of preparing a batch of yummy vegan cookies that you can enjoy with your friends and family, just about any day of the year. These literally get done within minutes, and the only time taking part is when the cookies are getting baked. So, a perfect sweet-snack for your festive occasions too. Besides the main ingredients, whole wheat flour, desiccated coconut and jaggery, these Coconut Cookies are also aromatic and earthy because of the hints of cardamom and ginger in them. The cookies are slightly chewy from the outside, soft from within and sweet, but not overly. A Coconut Cookies recipe that’s just about being oh-so-good! With these measurements, you can make about 12 Coconut Cookies. Double it to make more. Also, given my love for this very versatile fruit called coconut, I’d like you to try more of my coconut recipes by following this collection of Coconut Recipes. It’s surely not going to disappoint you!
How to make Coconut Cookies
Make Cookie Dough
- First, take 1 cup (120 grams) whole wheat flour and ¼ teaspoon baking soda in a mixing bowl.
- With a spoon or spatula, mix very well. Also, preheat your oven to 180 degrees C/356 degrees F. The oven should be preheated 15 minutes before baking.
- Add 4 tablespoons coconut oil. You can also add 3 tablespoons coconut oil.
- Lightly mix the oil with the flour. Instead of coconut oil, you can also use 4 tablespoons butter or ghee.
- Then, add ¼ cup desiccated coconut, 1 tablespoon fine sooji/semolina (optional), ½ teaspoon cardamom powder and ¼ teaspoon dried ginger powder (optional).
- Add ½ cup (85 grams) powdered or grated jaggery.
- Mix everything well with your fingertips.
- Add 2 to 3 tablespoons water. Add the water in parts and start mixing with the dough. Depending on the quality of the flour and the jaggery, you may add less or more water. The mixture should be able to come together and hold easily. I added 3 tablespoons 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. 11. Grease a tray or pan well with 1 teaspoon coconut oil.
Shape and Bake Coconut Cookies
- Pinch small to medium sized balls from the dough and place on the greased tray.
- 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.
- Bake the cookies in the preheated oven at 180 degrees C/356 degrees F for 20 to 25 minutes or 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, keep a check. For convection ovens, use the preheating and baking temperature of 170 degrees C/338 degrees F.
- 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. Don’t worry. Just lift the cookies with a flat spatula. 17. When cooled to room temperature, store them in an air tight jar. Serve eggless Coconut Cookies during tea time.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Eggless Chocolate Chip Cookies Recipe Butter Cookies | Easy Eggless Butter Cookies Recipe Oatmeal Cookies | Oatmeal Raisin Cookies Gingerbread Cookies This Coconut Cookies recipe post from the blog archives first published in November 2015 has been republished and updated on 30 Jun 2022.
title: “Coconut Cookies Recipe " ShowToc: true date: “2024-09-21” author: “Carlos Moore”
About Coconut Cookies
This Coconut Cookies recipe is that fool proof way of preparing a batch of yummy vegan cookies that you can enjoy with your friends and family, just about any day of the year. These literally get done within minutes, and the only time taking part is when the cookies are getting baked. So, a perfect sweet-snack for your festive occasions too. Besides the main ingredients, whole wheat flour, desiccated coconut and jaggery, these Coconut Cookies are also aromatic and earthy because of the hints of cardamom and ginger in them. The cookies are slightly chewy from the outside, soft from within and sweet, but not overly. A Coconut Cookies recipe that’s just about being oh-so-good! With these measurements, you can make about 12 Coconut Cookies. Double it to make more. Also, given my love for this very versatile fruit called coconut, I’d like you to try more of my coconut recipes by following this collection of Coconut Recipes. It’s surely not going to disappoint you!
How to make Coconut Cookies
Make Cookie Dough
- First, take 1 cup (120 grams) whole wheat flour and ¼ teaspoon baking soda in a mixing bowl.
- With a spoon or spatula, mix very well. Also, preheat your oven to 180 degrees C/356 degrees F. The oven should be preheated 15 minutes before baking.
- Add 4 tablespoons coconut oil. You can also add 3 tablespoons coconut oil.
- Lightly mix the oil with the flour. Instead of coconut oil, you can also use 4 tablespoons butter or ghee.
- Then, add ¼ cup desiccated coconut, 1 tablespoon fine sooji/semolina (optional), ½ teaspoon cardamom powder and ¼ teaspoon dried ginger powder (optional).
- Add ½ cup (85 grams) powdered or grated jaggery.
- Mix everything well with your fingertips.
- Add 2 to 3 tablespoons water. Add the water in parts and start mixing with the dough. Depending on the quality of the flour and the jaggery, you may add less or more water. The mixture should be able to come together and hold easily. I added 3 tablespoons 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. 11. Grease a tray or pan well with 1 teaspoon coconut oil.
Shape and Bake Coconut Cookies
- Pinch small to medium sized balls from the dough and place on the greased tray.
- 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.
- Bake the cookies in the preheated oven at 180 degrees C/356 degrees F for 20 to 25 minutes or 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, keep a check. For convection ovens, use the preheating and baking temperature of 170 degrees C/338 degrees F.
- 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. Don’t worry. Just lift the cookies with a flat spatula. 17. When cooled to room temperature, store them in an air tight jar. Serve eggless Coconut Cookies during tea time.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Eggless Chocolate Chip Cookies Recipe Butter Cookies | Easy Eggless Butter Cookies Recipe Oatmeal Cookies | Oatmeal Raisin Cookies Gingerbread Cookies This Coconut Cookies recipe post from the blog archives first published in November 2015 has been republished and updated on 30 Jun 2022.
