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Eggless Coconut Cookies | Kobbri Biscuit

Prep time: 20 mins : Baking time: 16-17mins


  • 1/2 cup Butter at room temperature (115gms)

  • 3/4 cup powdered sugar (150gms)

  • 1 cup all purpose flour / Maida (130gms)

  • 1/2 tsp baking powder

  • A pinch of salt

  • 1/2 tsp cardamom powder

  • 1/4 cup desiccated coconut



  1. Add 1/2 cup room temperature butter to a mixing bowl and whisk or beat until it starts looking pale and soft.

  2. Now add 3/4 cup powdered sugar to the butter and beat until it's completely mixed with butter and is creamy, light and fluffy. For about 5-8mins.

  3. Sieve 1 cup flour, 1/2 tsp baking powder and a pinch of salt so there are no lumps formed.

  4. Then add cardamom powder and 1/4 cup desiccated coconut

  5. Using a spatula, mix everything gently. Use hand to form a soft dough. DO NOT KNEAD the dough. Just mix gently to bring everything together.

  6. Add 1 or 2 teaspoons of milk if the dough is dry but not more than that.

  7. Take a small portion and make a smooth lemon sized ball, press and flatten slightly in your palms (do not add too much pressure).

  8. Press one side on desiccated coconut and place it on a baking sheet lined tray.

  9. Repeat until tray is full. Leave 1 inch or more gap between each cookie as they spread and expand a bit while baking.

  10. Bake in a preheated oven at 150°C (302°F) for 16-17 mins with top and bottom heat. Or until the tops are golden brown.

  11. Transfer them on a rack and let them cool down completely before eating.


Watch the video for detailed instructions on our YouTube channel

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