This eggless, chewy, buttery, coconuty cookies are the perfect cookies to make during Christmas! This is one of our favorite cookies and this is great for every Christmas cookie tray and cookie exchange! Coconut adds to the festive flair and a cookie with it is always amazing. Coconut flakes and coconut milk add to the nutty and delicious flavor of these cookies.
These delightful cookies are made using unsweetened sgredded coconut and not fresh or sweetened ones. If using fresh coconut, make sure to roast to make it dry. If adding sweetened coconut flakes, adjust the sugar quantity accordingly.
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| Dough rolled in sugar and then baked |
The cookies spread alittle while baking, so make sure to place them a little apart in the baking sheet. This is a versatile cookie to which any mix-ins can be added like nuts, chocolates, or dried fruits. These cookies stay fresh for a week to ten days. These are gone in a flash in our home and I have to hide a couple to know the shelf-life. The cookie dough can be rolled in sugar and then baked too!
Coconut flakes are like snowflakes and love to enjoy these during this time especially though these can be enjoyed any time of the year. If you like the flavors of this cookie, then check these Coconut Buns, these are amazing and addictive coconut stuffed buns.
Today, I am sharing the recipe for coconut cookies for the weeklong event #Christmascookiesweek hosted by Ellen of Family Around the Table. Today is our fourth day sharing recipes for cookies and check for links to more cookie recipes shared by fellow bloggers. I had shared Santa Hat Red Velvet Mini Cookie Cups, Triple Peppermint Cookies, Hot Cocoa Cookies, and Pistachio Rose cookies this week for the event.
If you are thinking what to bake for gifts or cookie exchange, check the following links for some amazing cookie recipes that would make everyone happy. Plus, these are all eggless cookies perfect for people with allergies.
Ingredients
30 cookies
All-purpose flour - 1 and 1/4 cup
Shredded coconut - 1 cup
Butter - 1/2 cup or 1 stick, room temperature
White sugar - 1/2 cup
Brown sugar - 1/2 cup
Vanilla - 1 tsp
Salt - 1/4 tsp
Coconut milk - 3 tbsp
Baking soda - 1/2 tsp
Method
Preheat oven to 350 degrees F. Mix the flour, baking soda, and salt in a bowl and set aside.
Cream butter, sugar, brown sugar, vanilla, and coconut milk in a bowl.
Add the flour mixture in 3 to 4 batches and make a dough.
Fold in the unsweetened shredded coconut.
With a cookie scoop, scoop equal quantities 2 to 3 inches apart on a silicone lined baking sheet.
These can be rolled in sugar and baked too. Bake for 9-10 minutes for a soft, chewy cookie. Bake a minute extra for a crunchier version. Cool for 10 minutes
Store in an airtight container until use.
Thursday Christmas Cookie Recipes
- Chocolate Chip Cocoa Powder Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cinnamon Cookies from Daily Dish Recipes
- Coconut Cookies from Magical Ingredients
- Cranberry Orange Cookies from Devour Dinner
- Old Fashioned Iced Molasses Cookies from An Affair from the Heart
- Gingerbread Biscotti from Kate's Recipe Box
- Hot Chocolate Macarons from Jen Around the World
- Meltaway Cookies from Palatable Pastime
- Nastar Cookies from A Kitchen Hoor's Adventures
- Polish Cream Cheese Cookies from Hezzi-D's Books and Cooks
- Turtle Chocolate Chip Cookies from Blogghetti
I'm all about chewy cookies and the addition of coconut sounds amazing!
ReplyDeleteChewy cookies are the best and the coconut in these will have my family swooning
ReplyDeleteThe texture of these cookies would totally win me over! They look like perfection!!!
ReplyDeleteThese cookies look so good. I have never used coconut in cookies. Gotta give this a try.
ReplyDeleteI love coconut, so this eggless coconut cookie recipe is perfect! I love that I can share them with people who may have an egg allergy too! These were so sweet and the texture was perfect!
ReplyDeleteI love the simplicity of these coconut cookies. The coconut really does shine in these gems.
ReplyDelete