As the name suggests, Eggless Coconut Cookies do not contain eggs. Hence, this is a vegan recipe. It is yummy and crispy in texture with a delicious coconut flavour.😋😋

Traditionally, these cookies also include eggs. Again, it is because they were to hold the cookies’ shape and make them creamier. But ours is a vegan version.

This cookie recipe is a must-try for those who are a fan of coconut or eat them regularly in their meals. I bet you will regret missing out on this heavenly coconut delicacy.🤩🤩

Temperature Setting

We are using Bajaj OTG of 22 L. You need to preheat it for 10 minutes at 150º C before placing the cookies in them. If the temperature is raised to 180º C, then the oven will get heated faster. Since we are using baking soda as a leavening agent, the cookies will immediately start cooking in the preheated oven.

Eggless Coconut Cookies Preparation

These cookies are straightforward to make. So please don’t fret about making them. It is a less fussy recipe and is ready in a limited time.

First, whisk ghee and sugar powder together in a large bowl. If you are using butter, then use soft butter and not melted butter. It will give you a hard time getting your mixture in shape.

Then you add all-purpose flour, desiccated coconut, and baking powder. We need to mix all these until they attain a dough-like texture. We can substitute all-purpose flour with wheat flour with the same proportion or flour in equal proportions. Note that we are not kneading the ingredient but instead are mixing them.

After that, the dough will be shaped into cookies by rolling in small proportions into a cookie shape. You can also roll the dough into an elongated or cylinder shape and cut the cookies with a knife.

Lastly, you need to glaze them with milk on the top surface after placing them on the tray. It is to retain moisture and shine. Also, garnish the cookies with desiccated coconut or with dry fruits, choco chips, etc.

Finally, bake the cookies for 17 minutes at 150º C. If you set the oven at a higher temperature, it may bake faster.  You can keep them for a minute or two more to get it crispier.

But please do not, as it places your cookies at a high risk of burning. Furthermore, the cookies will get a little crispy once cooled. Hence it is advisable not to exceed the cooking time.

Baking Eggless Coconut Cookies Using Cooker

If you do not possess an oven, you can use a cooker or a kadhai to bake these. To do that, you need to preheat the cooker as well. Add 1.5 cups of salt/sand to a cup and place it in the cooker. Put a plate over it and cover it with the lid removing the whistle. Heat it for 5-10 minutes.

Then place the cookies over the plate and again cover the lid without a whistle. Cook them for approx 15 minutes on medium flame. Use a similar method with Kadai.


After letting the cookies cool down completely, please put them in an airtight jar/container. At room temperature, they will be edible for 3-4 days. Stored in the refrigerator, they will be suitable for about a week.

We can freeze the rolled-out cookies. After that, we can store it in a zip-lock bag in the freezer. It will keep them good for 1-2 months. After that, you need to bake them for a little longer than the desired time as we will freeze them.

Tips For Eggless Coconut Cookies

  • We can make this recipe with wheat flour.
  • Milk is to glaze the surface. Hence we will not be using it much. However, it will make the surface shinier and retain moisture. A little bit of melted butter or ghee can also be suitable for glazing.
  • Generally, butter is the preferred ingredient to use in baking cookies. However, here we are replacing it with ghee that has a strong flavour. Therefore, there will not be a problem in making the cookies. It generally goes excellent.
  • You need to use unsweetened and desiccated coconut. However, coconut flakes or coconut powder will do as well.
  • Replacing the all-purpose flour with semolina and adding egg yolks to this recipe will provide you with famous Goan cookies called Bolinhas. It was originally a Portuguese recipe.
  • Another substitute for sweetening will be condensed milk. However, condensed milk is much sweeter than the amount of sugar in this recipe. Besides, it will also soften the cookies more, and also the colour will be different. Hence, use it in small amounts for flavour and sweetness.
  • Brown sugar will give you a chewy texture.
  • Adding chocolate chips to these will give you chocolate chip coconut cookies.
  • You can use a tsp of vanilla extract for some more flavour and sweet aroma.
  • You can also replace butter with margarine- which is similar to butter but contains more water. Thus your dough will not shape up properly. Oil cannot be a substitute for butter in this recipe.
  • If your dough is too soft, then refrigerate it after covering it for some time, preferably 30 minutes.

Here’s a list of other cookie recipes: