Coconut Cookies (easy & eggless)


This is a modification of the 3 Ingredients Cookies. That’s how I make these anyway.

RECIPE (makes: 22)


  • 2 1/2c all purpose flour
  • 1-2 tbsp desiccated coconut (increase or decrease as per how strong you want the coconut flavour to be)
  • 1/2c sugar, powdered
  • 3/4c butter (or a combination of vegetable/olive/canola oil AND butter)
  • 1-2 tbsp chopped nuts (optional)
  • 1/5 tsp of both baking powder and baking soda (optional)


  • Cream the butter and sugar till it’s light and a tad fluffy. Add the coconut to it and gently stir so the flavour incorporates itself well. Add flour to it in portions and mix well. Add the nuts if you’re opting for it.
  • The mixture will tend to be crumbly and not come together as a proper dough as there’s no binding agent such as eggs.
  • Preheat your oven to 400°F/200°C.
  • Prepare your baking tray by lightly greasing it or use parchment paper.
  • Scoop out the cookie mixture and shape each by hand before placing it on the tray. You can lightly press them with a fork to create the crisscross design.
  • Place each shaped cookie an inch apart from each other.
  • Bake for 10-12 mins. Or till light golden brown in colour. Let them cool down before serving.


Note: Excluding baking powder and baking soda will result in a cookies that are compact but smooth in the melt-in-your-mouth way. Including them will give you cookies very crunchy in nature.

You can follow me on Instagram @prattyzeu for more recipes.

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Hey! I'm Pratty. I bake, develop recipes that are easy for people to follow and use few ingredients for the same. I run a recipe blog called Pratty and Food. Food photography is another little aspect of food blogging that has had an immense impact on me.

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