Eggless Coconut Cookies/Eggless Coconut Cookies Recipe.

Bakery Style Eggless Coconut Cookies are crunchy yet  melt in mouth and very delicious  .Its a very easy and simple recipe which I have been following since years and it has never failed me.
 Just few ingredients and these yummy coconut cookies are ready .These cookies stay well for 15 days if stored well in an airtight container.

Crunchy yet melt in mouth  eggless coconut  cookies can be enjoyed with  tea coffee or as it is..Kids will surely love this  bakery style coconut cookies. You can shape them into square  rectangular pieces  and roll them into the dessicated  coconut or keep them  as it is they taste great either ways.

Ingredients:
150 gm maida/all purpose flour
120 gm butter softened
70 to 80 gms powdered sugar
60 gm  dessicated coconut powder plus  2 - 3bsp to dust /roll
1 tsp vanilla extract
1/2 tsp baking powder
Milk 1 tbsp

 Method:

• Sift flour & baking powder  and a pinch of salt only if using unsalted butter together and keep aside.
• Beat butter and sugar till soft and creamy.
• Mix in the  dessicated coconut powder and the vanilla extract.
• Now add the sifted flour and milk and  mix till it comes together like dough  do not knead .
• Divide the dough into balls and shape into cookies or roll and cut into desired shapes with cookie cutter  and roll them or dust the dessicated coconut  over each cookie .
• Place them on a tray lined with parchment.
• Preheat the oven at 180 degrees Celsius  for 10 min
• Bake  for 18 to 20 min at 180 degree Celsius or till they turn light golden brown .
• Cool and store in an airtight container.

                                                                                          

Notes

I have used unsweetened dessicated  coconut. 

Add salt only if using unsalted butter .