Crispy Eggless Coconut Cookies
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Desiccated coconut folded into an eggless butter cookie dough — crisp coconut biscuits for tea.
A coconut cookie with crisp edges and a short, sandy bite. Butter and sugar are creamed, desiccated coconut and flour go in, and a splash of milk brings it together. No eggs are needed.
Ingredients
How to Make It
Cream butter and sugar; mix dry.
Shape; bake until edges colour.
Cool crisp.
Nutrition per serving
* Approximate values per serving
Health Benefits
Coconut flavour lets you keep sugar moderate. Small biscuits for tea trays.
Desiccated coconut adds crunch and flavour, so the cookie does not need much else. Creaming the butter and sugar well gives a light base and helps it crisp as it cools.
Pro Tips
- →Don’t brown dark.
- →Even scoops.
- →Cool fully.
- →Cream the butter and sugar for 3 minutes until pale.
- →Add milk a spoon at a time. The dough should hold when pressed.
- →Leave space between cookies on the tray. They spread a little.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Sugar: about 387 kcal (about 20 kcal per teaspoon); Fresh coconut: about 354 kcal; Whole milk: about 61 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Cardamom.
- 2Whole-wheat.
- 3Press a few chocolate chips or a cashew half on top before baking.
Frequently Asked Questions
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