Coconut Cookies Recipe (2024)

By Dassana Amit
Last Updated: June 30, 2022

Vegan
4.86 from 21 votes • 83 Comments

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Think of a cookie, think of long, tiring procedures to prepare it which may eventually demoralize you to actually make it at home. Well, not any more, as I’ve got an easy and flavorful Coconut Cookies recipe for you. These tasty Coconut Cookies are healthier too as they are made with whole wheat flour, jaggery, desiccated coconut and a few more ingredients.

Table of Contents

About Coconut Cookies
How to make Coconut Cookies (Stepwise Photos)
Expert Tips
FAQs
Recipe Card

About Coconut Cookies

This Coconut Cookies recipe is that fool proof way of preparing a batch of yummy vegan cookies that you can enjoy with your friends and family, just about any day of the year.

These literally get done within minutes, and the only time taking part is when the cookies are getting baked. So, a perfect sweet-snack for your festive occasions too.

Besides the main ingredients, whole wheat flour, desiccated coconut and jaggery, these Coconut Cookies are also aromatic and earthy because of the hints of cardamom and ginger in them. The cookies are slightly chewy from the outside, soft from within and sweet, but not overly.

A Coconut Cookies recipe that’s just about being oh-so-good! With these measurements, you can make about 12 Coconut Cookies. Double it to make more.

Also, given my love for this very versatile fruit called coconut, I’d like you to try more of my coconut recipes by following this collection of Coconut Recipes. It’s surely not going to disappoint you!

Step-by-Step Guide

How to make Coconut Cookies

Make Cookie Dough

1. First, take 1 cup (120 grams) whole wheat flour and ¼ teaspoon baking soda in a mixing bowl.

2. With a spoon or spatula, mix very well. Also, preheat your oven to 180 degrees C/356 degrees F. The oven should be preheated 15 minutes before baking.

3. Add 4 tablespoons coconut oil. You can also add 3 tablespoons coconut oil.

4. Lightly mix the oil with the flour. Instead of coconut oil, you can also use 4 tablespoons butter or ghee.

5. Then, add ¼ cup desiccated coconut, 1 tablespoon fine sooji/semolina (optional), ½ teaspoon cardamom powder and ¼ teaspoon dried ginger powder (optional).

6. Add ½ cup (85 grams) powdered or grated jaggery.

7. Mix everything well with your fingertips.

8. Add 2 to 3 tablespoons water. Add the water in parts and start mixing with the dough. Depending on the quality of the flour and the jaggery, you may add less or more water.

The mixture should be able to come together and hold easily. I added3 tablespoons water. You can also use coconut milk instead of water.

9. Just mix together with your hands and gather to a dough.

10. Don’t knead, lightly mix and form into a dough ball.

11.Grease a tray or pan well with 1 teaspoon coconut oil.

Shape and Bake Coconut Cookies

12. Pinch small to medium sized balls from the dough and place on the greased tray.

13. Press one cashew or almond on each cookie and slightly flatten them while pressing the cashews.

14.Don’t flatten too much. You can even skip the dry fruits and just flatten directly.

15. Bake the cookies in the preheated oven at 180 degrees C/356 degrees F for 20 to 25 minutes or till the tops become light golden. The cashews on the top will also become faintly golden.

Expert Tips

Desiccated coconut in this Coconut Cookies recipe can be replaced by fresh grated coconut. Roast/toast (don’t brown) to reduce moisture before using it in the recipe.
For the fats, you can use any other odorless and flavorless oil, butter or ghee (clarified butter) instead of coconut oil.
Instead of water, you can use coconut milk or any plant based milk in the cookie dough.
You can skip topping the cookies with cashews or even top with almonds or your choice of nuts.
To bake the cookies in a convection oven, preheat the oven at 170 degrees C/338 degrees F.
After baking, cool the cookies to room temperature and then store in an airtight container or jar.

FAQs

Can I make this recipe with fresh coconut?

Yes, you can make these cookies with ⅓ cup fresh coconut. Just toast or roast it till the moisture is reduced and then use it. You don’t have to brown it.

How should I bake these cookies in an OTG?

If you have an OTG, use the ‘toast mode’ in which both the top and bottom heating elements are on.

Can jaggery be replaced with brown sugar?

Yes, you can. Use about ⅓ to ½ cup of it. You can even use palm sugar or coconut sugar. Also please do not use white granulated sugar. Instead you can use confectioner’s sugar or powdered sugar adding as required with the sweetness you prefer in the cookies.

Why did my cookies turn hard?

The hardness in the cookies might be due to overbaking. Try again by baking for a lesser time on a slightly lower temperature.

Can I skip adding baking soda in this recipe?

No, you cannot.

What can I use in place of desiccated coconut in this recipe?

You can use fresh coconut, dry fruit powders like cashew powder, pistachio powder, almond powder or also finely chopped nuts.

Can I make these cookies with any other vegetable oil?

Yes, you can. But it is always better to use coconut oil as it gives a unique aroma to the cookies.

More Cookie Recipe To Try!

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Coconut Cookies Recipe

By Dassana Amit

Easy and flavorful Coconut Cookies that are healthier too as these are made with whole wheat flour, jaggery, desiccated coconut and a few more ingredients.

4.86 from 21 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cuisine World

Course Snacks

Diet Vegan

Difficulty Level Easy

Servings 12 Coconut Cookies

Units

Ingredients

▢ 1 cup whole wheat flour – 120 grams
▢ ¼ cup desiccated coconut
▢ ¼ teaspoon baking soda or baking powder
▢ 4 tablespoons coconut oil – you can also use 3 tablespoons coconut oil
▢ 1 tablespoon sooji – fine variety (rava or cream of wheat), optional
▢ ½ teaspoon cardamom powder or 4 to 5 green cardamoms – crushed in mortar-pestle
▢ ¼ teaspoon dry ginger powder – optional
▢ ½ cup jaggery powder (organic) or grated/chopped jaggery – 85 grams or add as needed. Swap jaggery with brown sugar, confectioner's sugar (powdered sugar) or coconut sugar or palm sugar adding as needed.
▢ 2 to 3 tablespoons water or coconut milk, add as required

Instructions

Making cookie dough

First take the whole wheat flour and baking soda in a mixing bowl. Stir to mix evenly.
With a spoon or spatula mix very well. Also preheat your oven to 180 degrees C/356 degrees F.
Add coconut oil to the flour and baking soda mixture in the bowl.
Lightly mix the oil with the flour. Instead of coconut oil, you can also use 4 tablespoons of butter or ghee.
Next add fine-textured sooji (optional), cardamom powder and dry ginger powder (optional).
Add the powdered or grated jaggery. Instead of jaggery you can also use brown sugar or confectioner's sugar or palm sugar or coconut sugar.
Mix everything well with your fingertips.
Add 2 to 3 tablespoons water. Add the water in parts and start mixing with the dough.
Depending on the type of flour, you may add less or even more water. I added 3 tablespoons of water. You can also use coconut milk instead of water.
Just mix the cookie ingredients together with your hands and gather to a dough. Don't knead. Lightly mix and form into a dough ball.

Making coconut cookies

Pinch small to medium sized balls from the dough and place on a greased tray.
Press one cashew-halve or almond on each cookie and slightly flatten them while pressing the cashews.
Don't flatten too much. You can even skip the nuts and simply flatten directly.
Bakethe cookies in the preheated oven at 180 degrees C/356 degrees F for 20 to 25 mins till the tops become light golden. The cashews on the top will also become faintly golden.
Since oven temperatures vary, it may takes less or more time. So do keep a check. For convection ovens use the pre heating and baking temperature of 170 degrees C/338 degrees F.
Once baked, after 2 to 3 minutes, remove them from the tray and keep on a wire rack for cooling. Use a flat spatula for removing the cookies from the tray.
When cooled at room temperature, store them in an air-tight jar. Serve eggless coconut cookies as a tea time cookie.

Notes

Instead of water you can use light coconut milk (thin coconut milk) or any plant based milk.
Opt to use grated fresh coconut if you prefer. But roast/toast for a few minutes on a skillet or pan, until the moisture is reduced. Remember not to brown the coconut.
You can also double the recipe to make a big batch of these coconut cookies.
For a non plant based recipe, use unsalted butter or ghee for the fat. You can also use milk instead of coconut milk.

Nutrition Info (Approximate Values)

Nutrition Facts

Coconut Cookies Recipe

Amount Per Serving

Calories 116Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 24mg1%

Potassium 50mg1%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 6g7%

Protein 2g4%

Vitamin A 1IU0%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 1mg1%

Vitamin E 1mg7%

Vitamin K 1µg1%

Calcium 7mg1%

Vitamin B9 (Folate) 7µg2%

Iron 1mg6%

Magnesium 16mg4%

Phosphorus 41mg4%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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ThisCoconut Cookies recipe post from the blog archives first published in November 2015 has been republished and updated on 30 Jun 2022.