Eggless Coconut Cookies With Rose Glaze (Vegan)

This eggless coconut cookies recipe makes perfect crispy around the edges and chewy in-the-center cookies. Making the cookie dough takes less than 15 minutes, so they are a quick treat!

coconut cookie rose glaze

This eggless coconut cookie recipe results in chewy cookies with full coconut flavor. On top is a light rose icing that complement the coconut flavor.  There is loads of coconut in these with desiccated coconut,coconut oil, and optional coconut extract.

They are eggless, vegetarian, and can be made vegan.

These snacks are not only a breeze to make, taking less than 30 minutes, but they also come together with just a few basic ingredients

Eggless coconut cookies with a rose icing on a cookie sheet.

They’re an ideal choice for satisfying your sweet cravings in a pinch, and my experience has shown they’re the perfect quick fix!

 I love making eggless cookie recipes and there are more for you to explore here:  Eggless Mango Cookies, Pistachio Saffron Cookies, Eggless Sugar Cookies, Eggless Chocolate Chip Cookies, Hot Chocolate Cookies, or Chai Cookies!

Ingredient Notes

You only need a handful of ingredients. Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.

Eggless coconut cookies ingredients.

For the Coconut Cookies:

  1. All-Purpose Flour: This versatile flour forms the base of your cookies, providing structure and texture.
  2. Desiccated Coconut: Finely grated and dried coconut adds a delightful tropical flavor and texture to the cookies. I used unsweetened desiccated coconut.
  3. Milk: Brings the soft dough together.  I used whole milk.  You can substitute it with a milk of your choice to make it vegan.  Coconut milk would add to the coconut flavor.
  4. Baking Powder and Baking Soda: These leavening agents help the cookies rise and become tender.
  5. Salt: A pinch of salt balances the sweetness and enhances the overall flavor of the cookies.
  6. Sugar: White sugar provides a bit of crispiness. While you can try coconut sugar, I prefer the texture of the cookies when I use white sugar.
  7. Vanilla Extract: Vanilla extract adds a warm and comforting aroma and flavor to the cookies.
  8. Coconut Extract: This extract intensifies the coconut flavor, making the cookies truly coconutty. It is optional if you don’t have it – you can still get the coconut flavor through the desiccated powder and I only use a small amount of the extract.
Rose icing ingredients.

For the Rose Icing:

  1. Rose Water: The star ingredient for the icing, rose water, imparts a delicate floral fragrance and taste, giving your cookies a unique and refreshing twist.
  2. Powdered Sugar: Also known as confectioners’ sugar, it’s the base for your icing, providing sweetness and a smooth texture.
  3. Milk: Milk helps thin out the icing to the desired consistency while adding a touch of creaminess.

Making It

I like using a stand mixer for this.  You can also use an electric beater (hand mixer).

MIX DRY INGREDIENTS  In a small mixing bowl add all-purpose flour, desiccated coconut, baking powder, baking soda, and salt. Mix and set aside.

CREAM. In a separate bowl mix the sugar and melted coconut oil together.  

Note: melt coconut oil for 10-15 seconds. It won’t be hot but melted.

ADD EXTRACTS Add the vanilla extract and coconut extract and beat to combine.

INCORPORATE Add the flour mixture and milk in two parts while beating. First flour then milk and repeat.  A soft dough will form.

SCOOP I use a cookie scoop to scoop out the dough into a half dome shape. Place on a cookie sheet lined with parchment paper.

BAKE Place the cookie sheet into the preheated oven at 350F and bake until browning at the edges and slight browning on top.  It should be 11-13 minutes.  

PAN BANG: If your cookies are a little puffy, simply bang the cookie sheet on the counter (wear oven mitts) about ten times and they will fall.

COOL Remove cookie sheet from oven and let cool.  Cookies need at least 10 minutes to set up and cool.  If you try to pick them up before they may fall apart.

You’ll notice the edges are browning and a bit in the center.  You will also get golden brown bottoms.

Baked cookies on a cookie sheet.
Browned bottoms of cookies.

Enjoy the sweet and nutty cookies complemented by the subtle floral notes of the rose icing for a truly indulgent experience!

Variations

  • Vegan coconut cookies: Substitute plant-based milk for whole milk in the cookie batter and the rose icing.
  • Nuts: Add a cup of chopped nuts for more flavor and texture. Almonds or pistachios would taste great.
  • Cardamom powder: I love the combination of coconut and cardamom like in Coconut Cardamom Hot Chocolate.  Add ½ tsp coconut powder for a variation.
  • Glaze: Experiment with other flavors.  I think a mango icing would taste delicious.
  • Chocolate: Drizzling chocolate or dipping the cookies in chocolate would be a great option.

Storing

Let cool and store in an airtight container.

Avoid moisture: Moisture is the enemy of cookie freshness. Ensure the cookies are entirely cool before storing them and keep the container tightly sealed to prevent humidity from getting in.

Rose coconut cookies eggless on a pan.

Eggless Coconut Cookies With Rose Icing

Shilpa Joshi
This eggless coconut cookies recipe makes perfect crispy around the edges and chewy in-the-center cookies. Making the cookie dough takes less than 15 minutes, so they are a quick treat!
5 from 1 vote
Course Dessert
Cuisine global cuisines
Servings 12 cookies

Ingredients
  

Eggless Coconut Cookies

  • 1 cup all purpose flour 135g
  • 1 cup desiccated cocnut 70g
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ cup coconut oil microwave for about 15-18 seconds to melt
  • ¾ cup sugar 145g
  • ¼ cup milk I used whole milk
  • ¼ tsp vanilla extract
  • ¼ tsp coconut extract optional, can skip
  • 1/16 tsp salt

Rose Icing

  • ¼ cup powdered sugar
  • ¼ tsp rose water I used Nielsen Massey brand – it is strong
  • ½ tbsp milk I used whole milk, can also use water

Instructions
 

  • MIX DRY INGREDIENTS  In a small mixing bowl add all-purpose flour, desiccated coconut, baking powder, baking soda, and salt. Mix and set aside.
  • Melt: melt coconut oil for 10-15 seconds. It won’t be hot but melted.
  • CREAM. In a separate bowl mix the sugar and melted coconut oil together.  
  • ADD EXTRACTS Add the vanilla extract and coconut extract and beat to combine.
  • INCORPORATE Add the flour mixture and milk in two parts while beating. First flour then milk and repeat.  A soft dough will form.
  • SCOOP I use a 1 1/2 inch cookie scoop to scoop out the dough. Place on a cookie sheet lined with parchment paper.
  • BAKE Place the cookie sheet into the preheated oven at 350F and bake until browning at the edges and slight browning on top.  It should be 10-12 minutes.  
    You’ll notice the edges are browning and a bit in the center.  You will also get golden brown bottoms.
  • PAN BANG: If your cookies are a little puffy, simply bang the cookie sheet on the counter (wear oven mitts) about ten times and they will fall.
  • COOL Remove cookie sheet from oven and let cool.  Cookies need at least 10 minutes to set up and cool.  If you try to pick them up before they may fall apart.

Rose Icing

  • Mix powdered sugar, rose water, milk, and food coloring in a bowl with a whisk to form a smooth icing.
  • DRIZZLE: Using a spoon drizzle on cooled coconut cookies. Optionally garnish with rose petals.

Notes

Keep an eye as all ovens are a bit different.  For me the sweet spot is at about 12 minutes.  Check in at 10 minutes the first time you make them.
Tried this recipe?Let us know how it was!

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