Eggless Coconut Cookie

Eggless Coconut Cookie


  • Desiccated coconut – ¼ cup +2 tblsp (for topping)
  • Ghee/ clarified butter – ¼ cup
  • Powdered sugar – ¼ cup
  • All purpose flour – 1 cup
  • Baking powder – ½ tsp
  • Baking soda – ¼ tsp
  • Salt – a pinch
  • Milk – 2 tblsp (for dipping/ optional)
  • Cardamom powder – ¼ tsp (optional)


  • Preheat the oven to 350˚F
  • In a mixing bowl, add the powdered sugar and ghee (melted preferable) mix well and add the desiccated coconut

  • Over the mixing bowl sieve the following ingredients all-purpose flour, baking powder, baking soda and salt
  • Mix well along with ¼th tsp of cardamom powder and form a mass dough

  • Roll the dough into equal lemon sized balls
  • Dip one ball at a time into the milk and toss it on the desiccated coconut flakes and repeat the same for the remaining balls

  • Arrange the coated coconut balls onto a parchment lined cookie sheet and bake it for about 20-25 mins or until golden brown in color

  • Cool completely and serve
  • The super coconut, tasty and easy “EGGLESS COCONUT COOKIES” are ready


  • Store it in an air tight container, it will stay fresh up to a week over the kitchen counter
  • The final coating with milk and coconut flakes are totally optional; that gives an extra crunch
  • Those who do not have the desiccated coconut, dry roast the freshly grated coconut for about 2-3 mins or until mild golden brown in color (always roast under medium-low flame)

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