Coconut cookies are easy to make crunchy cookies made with fresh coconut, flavoured with cardamom and nutmeg. This is one of the easy peasy cookie recipe with full of flavours . Trust me , it's a fail proof recipe which I'm following since a decade.
With basic ingredients and minimal effort , this Iyengar bakery style cookies gets ready within 30 minutes from start to finish, including preparations.
If you are a cookie lover then don't forget to try out my Ragi Almond Cookies , whole wheat biscuits , peanut butter cookies and crinkle cookies recipes, I'm sure you'll love it as much as I do.
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About this recipe
Coconut cookies are easy to make cookies made with APF , butter , fresh coconut and brown sugar . These cookies burst with fresh flavours of coconut and cardamom . For more halthier option you can replace APF with wholewheat flour .
These cookies are low on calories and 1 cookie has just 87K cals making it a best option for snacking.
This coconut cookies recipe is a copy cat recipe of old fashioned Iyengar bakeries from streets of Bengaluru. When I say authentic Iyengar bakery , it is needless to mention that they are popular for eggless baking. As Iyengar community are from pure vegetarian background.
You must try this cookies because
- Tasty and crispy
- Flavourful
- Easy peasy recipe
- Scalable
- No fancy ingredients
- Eggless Baking
Ingredients
Flour : I have used All purpose flour , if you wish you can replace with 1:1 Apf to wholewheat flour
Fresh Coconut : I highly recommend to use Fresh coconut as it adds fresh flavours. Mosture content in the fresh grated coconut is helps in baking and no extra liquid is required in the recipe . Also healthy fat from the fresh coconut helps to get a crisp toned cookies. Having said so , incase if it is not available then feel free to use dessicated coconut ( ½ cup dessicated coconut - 1 cup fresh coconut)
Unsalted Butter : I am habituated to use softened butter to make cookies . Vegans can substitute with coconut oil.
Sweetner : I use Brown sugar in all my baking goodies. Feel free to use coconut sugar ot white crystal sugar in this recipe. These cookies are lightly sweet, you can add 1-2 tablespoon extra sweetner if required
Flavours : Cardamom , dry ginger powder and nutmeg goes very well with this recipe.
Others : To make your cookies rise , you need baking powder , baking saoda and salt.
Optional Add on's : Dessicate coconut to sprinkle on top of cookies .
Substitues & Tips
If swapping APF to whole wheat flour ( 1:1) , then use ½ teaspoon of ACV in the recipe. Also you use substitute, 1 cup APF with ½ cup APF + ½ cup Whole wheat flour.
If cookie dough is too tight , then use 1-2 tablespoon of buttermilk or milk in the recipe to loosen it.
For every 1 cup of fresh coconut , substitute with ½ cup dessicated coconut,
When cookies are out from the oven , even if it is slightly soft at the centre , it's perfect. Give a sitting time of 5 to 7 minutes in the baking tray itself . Heat from the baking tray is enough to harden the cookies and then transfer it on a wired rack to cool further.
For more crisper and firmer cookies just like biscuits , you may need to bake for extra 2-3 minutes.
Watch Video
How to make Coconut Cookies
Preparations
Preheat oven to 180 deg celsius
Into a blender add brown sugar, cardamom pods and blend to fine powder.
To the same blender add freshly grated coconut .
blend oncee or twice for 30 seconds until it is coarse.
Transfer coconut and sugar blend into a mixing bowl . Add softened unsalted butter.
Beat well either with a wired hand whisker or electric blender , until smooth and light.
Place a sieve over a mixing bowl , add flour, baking powder, cooking soda , salt , ginger powder and pinch of nutmeg.
Sift flour into the wet ingredients.
Mix well everything, cover with a cling wrap and refrigerate for 30 minutes.
After 30 minutes, check whether cookie dough is stiff enough . Incase if it is not stiff, place it back into refrigerator for some more time.
Scoop out 1 tablespoon of cookie dough mixture , shape into a cookie and place on a baking tray.
Sprinkle some dessicated coconut on top of the cookies .
Bake in a preheated oven for 17-20 minutes until its golden on top. (For more crisper and firm biscuit style cookies , bake for extra 2 minutes . I baked the second batch of coconut cookies for 22 minutes to make cookie sandwiches)
Remove baking tray from oven , let cookies sit on tray for another 5 minutes.
Later transfer on to a wired rack to cool down completely.
Once cooled , serve and store remaining coconut cookies in a air tight jar.
Recipe Card
Coconut Cookies Recipe
Ingredients
- 1 Cup All purpose flour
- 1 Cup Fresh Coconut , grated
- ½ Cup Butter - softened
- ⅔ Cup Brown sugar
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking soda
- ⅛ teaspoon Salt
- ½ teaspoon Cardamom Powder
- 1 pinch Nutmeg
- ¼ teaspoon Dry ginger powder
Instructions
- Preheat oven to 180 deg celsius
- Into a blender add brown sugar, cardamom pods and blend to fine powder.
- To the same blender add freshly grated coconut and blend once for 30 seconds until it is coarse.
- Transfer coconut and sugar blend into a mixing bowl . Add softened unsalted butter.
- Beat well either with a wired hand whisker or electric blender , until smooth and light.
- Place a sievert over a mixing bowl , add flour, baking powder, cooking soda , salt , ginger powder and pinch of nutmeg.
- Sift flour into the wet ingredients.
- Mix well everything, cover with a cling wrap and refrigerate for 30 minutes.
- After 30 minutes, check whether cookie dough is stiff enough . Incase if it is not stiff, place it back into refrigerator for some more time.
- Scoop out 1 tablespoon of cookie dough mixture , shape into a cookie and place on a baking tray.
- Sprinkle some dessicated coconut on top of the cookies .
- Bake in a preheated oven for 18-20 minutes until its golden on top. ( for more crisper and firm biscuit style cookies , bake for extra 2 minutes )
- Remove baking tray from oven , let cookies sit on tray for another 5 minutes.
- Later transfer on to a wired rack to cool down completely.
- Once cooled serve and store remaining cookies in a air tight jar.
Video
Notes
- If swapping APF to whole wheat flour ( 1:1) , then use ½ teaspoon of ACV in the recipe.
- If cookie dough is too tight , then use 1-2 tablespoon of buttermilk or milk in the recipe to loosen it.
- When cookies are out from the oven , even if it is slightly soft at the centre , i'ts perfect . Give a siting time of 5 to 7 minutes in the baking tray itself . Heat from the baking tray is enough to harden the cookies and then transfer it on a wired rack to cool further.
- For more crisper and firmer cookies just like biscuits , you may need to bake for extra 2 -3 minutes.
FAQ's
What are coconut cookies made of?
Coconut cookies are made of either fresh coconut or desiccated coconut.
Can you bake with unsweetened coconut?
Can you bake with unsweetened coconut?
Should you use sweetened or unsweetened coconut in cookies?
Use unsweetened coconut and then add required amount of sweetener , so that you have better control on amount of sugar added dependong on your sweet preferences.
What can I do with a lot of shredded coconut?
If it is fresh shredded coconut then you can dry or dehydrate it and store it in freezer as a dessicated coconut. Or with fresh coconut , extract milk and store coconut milk to use in many other recipes. Or check few of my recipes like Ragi coconut Milk Pudding, Coconut Barfi , Coconut Holige ( Sweet flat bread) , Fried Modak , Steamed Modak
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