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Wheat Coconut Cookies
Prep Time
30 mins
Cook Time
15 mins
Resting Time
30 mins

Learn to make eggless whole wheat coconut cookies

Course: cookies, Snack
Cuisine: American, Indian
Author: Sangeetha Priya
  • Wheat Flour - 1.5 Cup
  • Coconut Powder/Shredded Coconut - 1 Cup if store bought pulse it
  • Unsalted Butter - 8 Tbsp
  • Baking Powder - 1/2 tsp
  • Baking Soda - 5/8 tsp (1/2 tsp+1/8tsp)
  • Brown Sugar / Palm Jaggery / Regular Sugar - 1/2 Cup
  • Cardamom Powder - 1 tsp
  • Milk - 1/4 Cup
  • Salt - 1/8 tsp
Wheat Coconut Cookies Dough Preparation
  1. Keep the butter out from the refrigerator before start gathering the ingredients.
  2. Since the Jaggery I use is lumpy i mixed it with hot milk and kept aside to dissolve completely.
  3. If using store bought coconut powder then pulse it otherwise you feel chunks while eating the cookies.
  4. Also it has several reasons do check the variations and tips section!
  5. Mix dry ingredients like flour, coconut powder, salt, baking powder, cardamom powder and baking soda in a mixing bowl and keep aside (Pic 1 & 2).
  6. Cream room temperature butter in another mixing bowl (Pic 3).
  7. If using powdered sugar then do mix it with butter and cream well.
  8. Now add flour coconut mixture in batches (Pic 4).
  9. For first batch don't add any milk and still the cookie has to look crumble in texture.
  10. For the later batches of flour mixture do add tbsp of jaggery mixed milk (Pic 5) .
  11. Also the cookie dough slowly gets gorgeous jaggery color by incorporating the jaggery milk (Pic 6).
  12. Can use spatula to mix and it prevents spilling out from the bowl.
  13. Note the pictures and video, till final addition of flour mixture the cookie dough looks crumble in texture (Pic 6).
  14. Stop using spatula or beater and using hand do gather to form a stiff dough (Pic 7).
  15. If you add too much milk then cookie expands and lose its shape.
  16. While gathering the mixture into dough if it cracks and not smooth do sprinkle drops of milk and don't over work with the dough.
  17. Once it is crack free and smooth (Pic 8), roll as a log (since my daughter made these cookies so she split the dough into two to roll for her convenience).
  18. Also while rolling make sure it fits the cookie cutter you use (Pic 9).
  19. Wrap the dough (Pic 10 &11) and refrigerate for 30 minutes or till it is firm to slice.
How to Slice and Bake Wheat Coconut Cookies
  1. Once it is firm (Pic 12) unwrap (Pic 13) and slice then using sharp knife to 1/4" thin (Pic 14).
  2. Too thick cookies won't turn crisp so slice accordingly.
  3. You can bake the sliced cookies as it is but kids insisted to shape so they used cookie cutter and shaped it (Pic 15 &16).
  4. Place them on a parchment paper laid cookie sheet (Pic 17) .
  5. Gather the trimmed cookie dough , again make into log, freeze to firm then slice and shape till you done with all the dough.
  6. Chill the shaped dough until you work with it.
  7. Now in preheated oven bake the shaped cookies (Pic 17) at 350 F for 12-15 minutes or until the sides turn brown (Pic 18).
  8. Cool them on a wire rack and serve them with Hot Tea/Coffee...
  9. Store the remaining in an air tight container.