Name: Eggless Whole Wheat coconut cookies recipe:
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 cup Whole Wheat Flour; 1/2 cup Powder Sugar; 1/2 cup Unsweetened Desiccated Coconut; 1/2 cup Butter (softened); A pinch of Salt; 1/4 teaspoon Vanilla Essence; 2-4 tablespoon Milk or as needed; 1/2 teaspoon Baking Powder; 4-5 tablespoon Unsweetened Desiccated Coconut for garnish

Whole wheat coconut cookies[Eggless]:

I am sure that definitely, you will love these eggless whole wheat coconut cookies. They are very delicious and aromatic. These tasty, eggless cookies are mainly prepared by “whole-wheat” flour and desiccated coconut.

These delightful and flavorful coconut cookies are best to serve along with hot tea or coffee for tea time snacks.

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Eggless Whole Wheat coconut cookies recipe:

Main Ingredients: Wheat flour and coconut Level of cooking: Medium

Taste: crispy and mildly chewy with coconut flavour

Prep Time30

Active Time20

Total Time50

Course: snacks, sweet snacks, wholewhewt coconut cookies

Cuisine: fusion

Yield: 24 cookies

Calories: 92kcal

Author: Spicy Veg Recipes

Materials

1 cup Whole Wheat Flour
1/2 cup Powder Sugar
1/2 cup Unsweetened Desiccated Coconut
1/2 cup Butter softened
A pinch of Salt
1/4 teaspoon Vanilla Essence
2-4 tablespoon Milk or as needed
1/2 teaspoon Baking Powder
4-5 tablespoon Unsweetened Desiccated Coconut for garnish

Instructions

In a mixing bowl, sieve whole wheat flour, salt and baking powder, and coconut.
Add coconut and mix them together to ensure even mixing. Keep this aside.
Take butter, vanilla extract, and powdered sugar in another mixing bowl; whisk them with beater until smooth and light.
Add dry mixture to the butter mixture and mix well.
Add a little milk to make Dough should be very soft.**If the dough looks soft or sticky, Cover the dough with plastic wrap or keep in bowl and cover with a lid and keep in the refrigerator for 20 minutes.
Divide the cookie dough equal parts and make them into round balls and flatten them with your palms to shape the cookies.
Dip the top side of the cookies into the coconut.
Place the dough balls on a greased cookie sheet about an inch apart.
Place the baking tray in preheated oven and bake at 180-degree centigrade for around 15 minutes or until cookie starts to turn little dark in colour.
Eggless Whole Wheat coconut cookies are ready to serve

Notes

Transfer baked cookies over a cooling rack to prevent further cooking.
cookies will be soft when you remove from oven let them cool at room temperature.
They will turn crispy and chewy after cooling the store then in an airtight container at room temperature.
If you are using salted butter, do not add extra salt.
You can use either cardamom powder or vanilla essence as per your choice.

Note: The time required for baking the cookies may because of the different sizes and settings of the oven.

Eggless whole wheat coconut cookies (step by step with photo)

Preparation:

Preheat the oven to 180 degrees C.

Method:

Step1:

In a mixing bowl, sieve whole wheat flour, salt and baking powder, and coconut.

Step2:

Add coconut and mix them together to ensure even mixing. Keep this aside.

Step3:

Take butter, vanilla extract, and powdered sugar in another mixing bowl; whisk them with beater until smooth and light.

Add dry mixture to the butter mixture and mix well.

Add a little milk to make Dough should be very soft.
**If the dough looks soft or sticky, Cover the dough with plastic wrap or keep in bowl and cover with a lid and keep in the refrigerator for 20 minutes.

Divide the cookie dough into equal parts and make them into round balls and flatten them with your palms to shape the cookies.

Dip the top side of the cookies into the coconut.

Place the dough balls on a greased cookie sheet about an inch apart.
Place the baking tray in the preheated oven.