Whole Wheat Coconut Cookies, this is an eggless cookie with a rich flavor of coconut. Most of the cookies were made of all- purpose flour (maida) but we can make the cookies a little healthier by using wheat flour instead of maida. This same recipe we can use maida also if you wish to do. Maida requires less sugar. I have sweet tooth, so even with maida i use more sugar than needed :-).
I always love coconut flavored cake or cookies more than the regular ones. Coconut adds a nice flavor to the dish and makes it outstanding. I have used desiccated coconut, but we can use freshly grated coconut also. We can also use coconut oil instead of butter. I love to make batches of cookies especially during Christmas holidays. My kids would love to help me making the cookie dough and also finish up the cookies faster! Try these wonderful Whole Wheat Coconut Cookies during Christmas holidays and share your comments!
Tips for making Whole Wheat Coconut Cookies:
- We can use freshly grated coconut instead of desiccated coconut or coconut powder.
- We can use ½ cup butter or ½ cup coconut oil.
- Its always a good practice to refrigerate the cookie dough before cutting into discs and bake it. The refrigeration process allows all the ingredients to blend well so that the flavors gets nicely incorporated and also makes the dough firm so we would be able to cut into discs.
- For this Whole Wheat Coconut cookies, it took nearly 20 minutes in my oven to get a nice crispier cookies. Different oven work in different power and hence depending upon the oven we have, we have to adjust the cooking time accordingly. Some people like chewy cookies instead of crispy cookies, for them the cooking time should be less than 20 minutes.
- Always, the freshly baked cookies seems to be soft, but allow it to cool down completely and the cookies will get firm and crispy eventually.
- Once the cookies become cool completely, we can store in air tight container to retain its crispness.
Some interesting Eggless Baking Recipes:
Recipe Card for Whole Wheat Coconut Cookies:
Whole Wheat Coconut Cookies Recipe
Equipments Needed
- 1 Mixing Bowl
- 1 Baking Tray
- Cookie Cutter
- Cling Wrap
Servings: 20 cookies
Calories: 41kcal
Whole Wheat Coconut Cookies with hot tea/Coffee for a perfect evening! With the richness of coconut this cookies are super tasty! This pairs best with a hot cup of tea/milk or for kids snack box. Learn here how to make this whole wheat coconut cookies with step by step instructions, pictures and video!
Print Recipe
Ingredients
- 1 cup Wheat Flour 1 Cup - 250ml
- ¼ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- 1 pinch Salt
- ½ cup Butter or 1 stick
- ½ cup Sugar
- ½ cup Desiccated Coconut + Garnishing
- 1 teaspoon Vanilla Essence
- 1 tablespoon Milk
Instructions
Preparing Dry Ingredients
- Take a sieve, add wheat flour, baking soda, baking powder, Salt and sieve together and set it aside.
Preparing Wet Ingredients
- In a mixing bowl, take the butter and sugar and using a whisk or electric mixer, beat well till the mixture is fluffy.
- Add Vanilla extract, desiccated coconut and bind well. Then add half of the dry ingredients which we prepared and bind together well. Then add the rest of the dry ingredients and gently bind everything without beating too much.
Resting Cookie Dough
- Take the Cookie dough in a smooth surface and roll it like a cylinder and cover the cookie dough cylinder with a cling wrap or parchment paper. Refrigerate this dough for atleast an hour.
Preheating
- Preheat the Oven at 300 deg F.
Preparing Cookie Discs
- After 1 hour, take out the cookie dough and cut into discs and place them in a greased baking tray.
Baking Process
- Bake the cookies in pre-heated oven at 300 deg F for about 20 mins. Once the cookies are baked, gently take out the cookies and allow it to cool off completely.
Serving Time!
- Store the crispy and yummy Whole Wheat Coconut Cookies in an air-tight container and enjoy with your hot tea/coffee.
Video
Nutritional Info
Nutrition Facts
Whole Wheat Coconut Cookies Recipe
Amount Per Serving (1 Cookie)
Calories 41
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 9g3%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES
PREPARING DRY INGREDIENTS
- Take a sieve, add wheat flour, baking soda, baking powder, Salt and sieve together and set it aside.
PREPARING WET INGREDIENTS
- In a mixing bowl, take the butter and sugar and using a whisk or electric mixer, beat well till the mixture is fluffy.
- Add Vanilla extract, desiccated coconut and bind well. Then add half of the dry ingredients which we prepared and bind together well. Then add the rest of the dry ingredients and gently bind everything without beating too much.
RESTING COOKIE DOUGH
- Take the Cookie dough in a smooth surface and roll it like a cylinder and cover the cookie dough cylinder with a cling wrap or parchment paper. Refrigerate this dough for atleast an hour.
PREHEATING
- Preheat the Oven at 300 deg F.
PREPARING COOKIE DISCS
-
- After 1 hour, take out the cookie dough and cut into discs and place them in a greased baking tray.
BAKING PROCESS
- Bake the cookies in pre-heated oven at 300 deg F for about 20 mins. Once the cookies are baked, gently take out the cookies and allow it to cool off completely.
SERVING TIME!
- Store the crispy and yummy Whole Wheat Coconut Cookies in an air-tight container and enjoy with your hot tea/coffee.
