Crispy Eggless Coconut Cookies

How to Make Crunchy Coconut Biscuits

Learn how to make delicious coconut biscuits bakery style without eggs! This easy recipe is perfect for those with egg allergies or intolerances, or for anyone looking for a tasty eggless treat. With just a few simple ingredients, you can create a batch of crunchy, crispy utterly scrumptious coconut cookies that are egg-free. Get ready to indulge in a tropical twist on a classic biscuit recipe! This is the best recipe for coconut cookies. So look no further.

I’m using a mix of salted butter and pure ghee in this recipe. But you could use either all unsalted butter or all pure ghee along with a ¼ tsp of salt. If you’re using ghee, see that is in a semi solid state and not a liquid or runny.

Now join me as I whip up the tastiest coconut biscuits but without using any eggs!

I’m super excited to share this recipe with you, because who doesn’t love a good biscuit? A crunchy cookie? These coconut biscuits are NOT ONLY delicious, they’re also incredibly easy to make and with just a few ingredients.

Interested in some more superb recipes that are very popular on my channel? Then do check out my soft and delicious coconut cake recipe, my Goan baathk  or baath recipe, the super-tasty cake that’s made without all-purpose flour or maida, flavourful Bolinhas or Goan coconut biscuits made with fresh coconut, and my crisp, delicious, Christmas-time coconut candy.

Ingredients

75g (5 ½ tbsp) of salted butter

+

50g (3 ½ tbsp) of pure ghee

OR

125g (½ cup+1 tbsp) unsalted butter + ¼ tsp salt

OR

125 g (½ cup+1 tbsp) pure ghee + ¼ tsp salt

½ cup (105g) granulated sugar, powdered

OR 1 cup powdered sugar

¾ cup (75g) desiccated coconut + ¼ cup for the outside

1 ¼ cup maida (160g)

½ tsp baking powder

1 -2 tbsp milk

Yellow, pink, and green food colours (optional)

Makes around 16 cookies.

Procedure

1.Prepare the baking trays by lining them with parchment paper.

2. Sift the maida and the baking powder together.
3. Whip the salted butter for a minute. Add in the ghee and whip again for another 1-2 minutes.
4. Add ¾ cup of desiccated coconut and mix well.
5. Add in the flour mixture and mix well. Then put the whisk or fork aside and bring the dough together with your hands adding in a few teaspoons of milk till it forms a soft ball that can be moulded.
6. Make small balls of the dough and flatten them. Roll each of these in the ¼ cup of desiccated coconut kept aside. Make a simple design on the top with a fork if necessary.
7. For fancier coconut cookies, you could colour four-fifths of the dough yellow and the remaining one-fifth pink or green. Make larger balls of the yellow dough and smaller ones from the pink or green dough as centres for each cookie.
8. Mold each ball of yellow dough into a thick rope and fold it around each green or pink ball. Flatten this shape into a disc around ⅓ inch thick and neaten the cracked edges. Roll each cookie in desiccated coconut.
9. Bake the coconut biscuits at 160C / 320F for around 20-25 minutes or till the edges just start browning.
10. The biscuits will be slightly soft when taken out of the oven but will harden within 10 minutes.

Enjoy!