These Eggless Coconut Cookies are buttery, crisp yet so light. They’re so easy to make at home and taste just like the coconut cookies in Indian bakeries.
If you’re looking for extra buttery cookies that melt in the mouth, then this recipe is the one for you. These cookies are flavoured with desiccated coconut in the dough and sprinkled on top for an extra hit of coconut flavour.
Serve coconut cookies with karak chai or Indian ginger chai . Badam milk is also a delicious and refreshing option.
They can also be served for guests on Diwali, Raksha Bandhan or Eid.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Flour – I have used all purpose flour. You can also use whole wheat flour.
Butter – Unsalted butter at room temperature.
Sugar – Regular white granulated sugar.
Salt – Just a pinch to bring out the sweetness.
Desiccated Coconut – Use medium or fine variety coconut.
Baking powder
Vanilla extract
Optionally, add a pinch of cardamom powder.
Recipe Tips
- Ensure the butter you use is softened at room temperature. With softened butter, the fat content can be easily creamed together with sugar and also helps butter coconut cookies to cook evenly.
- Just a pinch of salt acts as flavour enhancer and elevates the taste of biscuits, do not add it if you use salted butter.
- Do not use coconut flakes as they are too large to mix in the dough. Use desiccated coconut only.
- Add 1-2 tablespoon of milk at a time and check whether it needs more or not. It depends on the quality of flour you use. Do not add all the milk at a time.
- If you want to bake cookies later, do not use baking powder in the recipe and store the dough tightly wrapped in cling film and keep it in the fridge or freezer.
- Keep an eye while baking as every oven/air fryer temperature may vary. Do not overcrowd the baking tray or air fryer basket
- Cup measurements are approximate, I prefer weighing the ingredients and following metric measurements for accuracy for baking.
Storage
Allow the cookies cool down completely to room temperature before storing them in an airtight container. They should keep well for up to 1 week.
Freezer
Once the cookies are completely cooled down, arrange them in a baking tray in single layer and ensure they don’t touch each other. Keep the tray in the freezer for 2-3 hours until the cookies are frozen solid. Wrap each cookie tightly in a cling film, transfer to an airtight container or zip lock bags and store in the freezer for up to 3 months.
To thaw cookies, take them out of the freezer and sit on the counter at room temperature. You can gently reheat thawed cookies in the oven to retain the taste and texture.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Eggless Coconut Cookies
Equipment
- 1 Bowl
- 1 Whisk
- 1 Baking tray
- 1 oven
Ingredients
- 250 gram plain flour
- 220 gram unsalted butter
- 200 gram sugar regular granulated
- 60 gram desiccated coconut
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon milk if needed
Instructions
- Preheat the oven to gas mark 4 or 180℃.
- In a big bowl whisk butter and sugar together until light and fluffy.
- Add salt and whisk again.
- Now add flour, coconut ( Leave a one tablespoon coconut aside to roll the cookies)
- Mix everything well and knead the dough, if needed add milk and knead the dough.
- Divide the dough into small equal sizes and roll into balls.
- Roll them into the coconut, If you want you can press the cookie balls with your thumb and make slightly flat.
- Line them on a baking tray and bake them for 18-20 minutes or until bottom parts of the cookie gets slightly golden brown.
- Remove it from the oven and leave it to cool completely.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in March 2018.
Eggless Coconut Cookies
Equipment
- 1 Bowl
- 1 Whisk
- 1 Baking tray
- 1 oven
Ingredients
- 250 gram plain flour
- 220 gram unsalted butter
- 200 gram sugar regular granulated
- 60 gram desiccated coconut
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon milk if needed
Instructions
- Preheat the oven to gas mark 4 or 180℃.
- In a big bowl whisk butter and sugar together until light and fluffy.
- Add salt and whisk again.
- Now add flour, coconut ( Leave a one tablespoon coconut aside to roll the cookies)
- Mix everything well and knead the dough, if needed add milk and knead the dough.
- Divide the dough into small equal sizes and roll into balls.
- Roll them into the coconut, If you want you can press the cookie balls with your thumb and make slightly flat.
- Line them on a baking tray and bake them for 18-20 minutes or until bottom parts of the cookie gets slightly golden brown.
- Remove it from the oven and leave it to cool completely.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Bharela karela is delicious Gujarati dish made with bittergourd stuffed with a spiced coconut masala. It is the Gujarati version of the North Indian Bharwa Karela.
In Gujarati cuisine, stuffed vegetable dishes—known as bharela shaak—are the ultimate comfort food and are typically made when seasonal produce is at its best.
Dishes such as bharela bhinda (stuffed okra) or bharela ravaiya (baby aubergine) or bharela karela nu shaak are cooked on rotation.
My Mum prepares these with her go-to Gujarati bharwan masala —a fragrant, sweet and spicy mix of fresh coconut, crushed peanuts, coriander, and warming spices. It’s a versatile stuffing that adds depth and balance, especially to the sharp bitterness of karela.
You can also prepare karela aloo with potatoes and basic spices.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Bitter gourd – Karela
Oil
Coriander – fresh coriander leaves, finely chopped.
Coconut – desiccated coconut or fresh shredded coconut works fine too.
Spices – red chilli powder, turmeric powder, cumin and coriander powder and garam masala.
Sugar – alternatively use jaggery or dark brown sugar.
Amchoor powder or lemon juice.
Sesame seeds .
Salt .
Serving Suggestion
Serve bharwan karela as part of a Gujarati thali with Gujarati rotli , Gujarati dal and boiled basmati rice .
It also goes well with Gujarati kadhi and mag nu shaak .
Storage
This recipe is best eaten fresh however it can be stored for later.
Store leftover bharela karela in an airtight container and keep refrigerated for up to 3 days. Reheat in the microwave or in the pan.
I do not recommend freezing this recipe as the bitter gourd will loose texture upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Bharwa Karela (Stuffed Bitter Gourd)
Equipment
- Peeler knife
- pan or kadai
Ingredients
- 7 medium bitter gourd karela
- 1 teaspoon salt
- 4 tablespoon oil
Stuffing
- 5 tablespoon desiccated coconut
- 10 tablespoon fresh coriander chopped
- 2 tablespoon sesame seeds
- 2 tablespoon red chilli powder
- 1 tablespoon turmeric powder
- 4 tablespoon coriander and cumin powder combined
- 1 teaspoon garam masala
- 4 tablespoon sugar
- 1 tablespoon amchoor powder
- 2 tablespoon cashew nuts chopped optional
- 3 tablespoon oil
- 1 tablespoon salt
Instructions
Prepare Karela for Stuffing
- Peel only the tough skin of the karela and wash thoroughly. Cut them in half if too big.
- Make a slit for stuffing but do not slit all the way. Keep the karela intact on the other side.
- Rub with a little salt and add to the boiling water, boil for 10-12 minutes or until just done.
- Once the karela are just tender, drain the water and let them cool for 5 minutes then pat dry using clean kitchen paper.
- Set aside.
Stuffing
- In a mixing bowl add all the other stuffing ingredients and mix well.
- Take a spoon of bharwan masala, and stuff into the karela. Do not over stuff otherwise karela will break.
- Once all the karela are stuffed, heat 4 tablespoon oil in a heavy bottom pan and slowly add karela one by one.
- Cook karela on very low heat with a lid to cover. They will cook in the steam.
- Every 3-4 minutes keep turning to prevent burning. If needed add a couple of tablespoons of water.
- Sprinkle the leftover stuffing masala (if any left) 0n half cooked karela.
- Karela should be done in 20-22 minutes. They should not get burnt, but colour should be dark brown.
- Turn off the heat. Transfer karela in serving plate, garnish with coriander and coconut if you wish.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in September 2012.
