Eggless Coconut Cookies | Nariyal cookies
Prep time
Cook time
Total time
Enjoy these eggless, yummy Coconut Cookies that can be enjoyed anytime with a hot cup of tea or coffee and are a good holiday gift.
Recipe type: From the Oven
Cuisine: Indian
Serves: 35
  • 12 oz butter, room temp
  • 4 tbsp vegetable oil
  • 8 oz powdered sugar
  • 12 oz desiccated fine coconut
  • 18 oz all-purpose flour
  • 2 tsp vanilla essence
  • ¼ tsp salt
  • 3 tbsp desiccated coconut, medium ( coarser than the one above)
  • 3-4 tbsp milk
  1. Cream butter and sugar until a little light in an electric mixer using a paddle attachment or whisk it with hand if you don't have one. Add vanilla essence to it along with desiccated fine coconut. Mix it for 10 seconds and then add the flour along with the salt to it and mix it for another 30 seconds. Do not over mix it.
  2. The mixture could be crumbly. See if it binds together or not. If not add 1 tbsp milk at a time and bring the mixture together. You might not need all the milk mentioned above. Once the dough comes together, make a log with half of the mixture and repeat the same and make another log.
  3. Wrap the logs into the serene wraps separately and place it in the fridge for an hour. Once the dough is chilled and hard, you should be able to cut them into half an inch slices. Place them on to the baking sheet spaced evenly so they have room to spread. Wet the top of the cookies with a little bit of milk using your fingers and sprinkle some of the medium coconut on it.
  4. Preheat the oven at 350F and bake them for 12 mins or until golden not too brown. Take them out and let it sit for a couple of mins and then transfer them one by one to the rack to cool down completely.
  5. Put them in an airtight container and enjoy them with a cup of tea or coffee.
Recipe by Spice Zone at