Coconut Cookies (Both Egg And Eggless Versions) Recipe

Recipe By Slurrp

Coconut cookies are delicious and versatile treats that can be enjoyed by everyone. Whether you prefer the traditional egg-based version or a vegan-friendly eggless alternative, these cookies are sure to satisfy your sweet tooth. Made with shredded coconut, butter, sugar, and flour, they have a delightful crispy texture and a rich coconut flavor. Perfect for any occasion, these cookies can be enjoyed as a snack or paired with a cup of tea or coffee.

3.9
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Rate
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Coconut Cookies (Both Egg And Eggless Versions)
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ingredients serve

Ingredients for Coconut Cookies (Both Egg And Eggless Versions) Recipe

  • as required For The Egg Based Version
  • 1/20 cup Unsalted Butter, Softened
  • 1/20 cup Granulated Sugar
  • 1/10 Large Egg
  • 0.15 cup All Purpose Flour
  • 1/10 cup Shredded Coconut
  • as required
  • as needed For The Eggless Version
  • 1/20 cup Unsalted Butter, Softened
  • 1/20 cup Granulated Sugar
  • 1/10 Flaxseed Or Chia Seed Egg Substitute
  • 0.15 cup All Purpose Flour
  • 1/10 cup Shredded Coconut

Directions: Coconut Cookies (both Egg And Eggless Versions) Recipe

Cooking Directions

  • STEP 1.In a mixing bowl, cream together butter and sugar until light and fluffy.
  • STEP 2.Add the eggs (for the egg-based version) or the egg substitute (for the eggless version) and mix well.
  • STEP 3.Gradually add the flour and shredded coconut to the mixture, stirring until well combined.
  • STEP 4.Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • STEP 5.Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • STEP 6.Bake for 10-12 minutes, or until the edges of the cookies turn golden brown.
  • STEP 7.Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • STEP 8.Once cooled, store the cookies in an airtight container at room temperature for up to a week.

Cooking Tips

  • For the eggless version, you can use a flaxseed or chia seed egg substitute.
  • To enhance the coconut flavor, you can toast the shredded coconut before adding it to the dough.
  • If you prefer softer cookies, reduce the baking time by a couple of minutes.

Storage and Serving

  • Store the coconut cookies in an airtight container at room temperature.
  • Serve them as a delicious snack or enjoy them with a cup of tea or coffee.
  • These cookies also make great gifts for friends and family.
Nutrition
value
249
calories per serving
14 g Fat5 g Protein26 g Carbs5 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    5g
  • Carbs
    26g
  • Fiber
    5g

MacroNutrients

  • Carbs
    26g
  • Protein
    5g
  • Fiber
    5g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    28mg
  • Iron
    1mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    19mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    86mg
  • Selenium
    9mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp