Eggless Wheat Coconut Cookies Recipe – A simple, easy and delicious cookies made with wheat flour and coconut.
If you are looking for more Eggless Cookies recipes then do check Tutti Frutti Cookies, Saffron Cookies, Jowar Chocolate Cookies, Wheat Cashew Cookies, Almond Pearl Millet Cookies and Nankhatai.
Eggless Wheat Coconut Cookies Recipe
Eggless Wheat Coconut Cookies Recipe - A simple, easy and delicious cookies made with wheat flour and coconut.
Ingredients
- ½ cup Wheat Flour
- ¼ cup Sugar
- ¼ cup Unsweetened Desiccated Coconut
- 1.5 tbsp Unsweetened Desiccated Coconut for garnish
- ¼ cup Unsalted Butter, softened
- ½ tsp Vanilla Essence
- 1 tbsp Milk or as needed
- A pinch of Salt
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Instructions
- Grind the sugar into a fine powder and set aside.
- Preheat the oven to 180 degree C.
- In a mixing bowl, add the butter and powdered sugar and mix it until light and creamy.
- Add the vanilla and salt and combine.
- Now add the wheat flour and coconut to it and mix everything.
- Then sprinkle milk little by little over it and mix well to make smooth dough.
- The dough should be very soft.
- Divide the cookie dough into 10 – 12 round balls and flatten them with your palms to shape the cookies.
- Press one side of the cookies against the coconut and place them on a baking tray spacing about 1 inch apart.
- Bake the cookies in the preheated oven at 180 degree C for about 18 - 20 minutes or until edges are light brown color.
- Remove them from the oven and let them cool down for 2 – 3 minutes.
- Place them on a wire rack and allow them to cool.
- They will be soft when taken out, but will firm up once they cool.
- Store in an airtight container.
Nutrition values are estimates only.
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How to Make Eggless Wheat Coconut Cookies Recipe Video:
How to Make Eggless Wheat Coconut Cookies Recipe with Step by Step Photos:
- Grind the sugar into a fine powder and set aside.
- Preheat the oven to 180 degree C.
- In a mixing bowl, add the butter and powdered sugar and mix it until light and creamy.
- Add the vanilla and salt and combine.
- Now add the wheat flour and coconut to it and mix everything.
- Then sprinkle the milk little by little over it and mix well to make a smooth dough.
- The dough should be very soft.
- Divide the cookie dough into 10 – 12 round balls and flatten them with your palms to shape the cookies.
- Press one side of the cookies against the coconut and place them on a baking tray spacing about 1 inch apart.
- Bake the cookies in the preheated oven at 180 degree C for about 18 – 20 minutes or until edges are light brown color.
- Remove them from the oven and let them cool down for 2 – 3 minutes.
- Place them on a wire rack and allow them to cool.
- They will be soft when taken out, but will firm up once they cool.
- Store in an airtight container.
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Ramya Venkat says
Delicious cookies.bookmarked
AparnaRajeshkumar says
wow i tried your wheat flour cashew cookies it came out good : thumbs up
dassana says
beautiful cookies chandana.
Anupa Joseph (Palaharam) says
I could grab that cookie right away and munch on it…looks delicious
Rumana Ambrin says
Perfect cookies for tea..
Radhika Subramanian says
Beautiful clicks Chandana and what a delight they would be to have with coffee or tea.
Sapthanaa Vytheswaran says
looks awesome!
Rajani says
These cookies look so inviting and golden brown!
hemalata says
Crispy and crunchy cookies, looks so inviting.
Nazneen Hamilton says
These are so beautiful! Remind me of the Danish cookies in the blue tins 🙂