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A piece of coconut cookies on a plate
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Crunchy Coconut Cookie Recipe

Crunchy Coconut Cookies are probably one of the easiest cookies that you can make. Mine are made with vegan butter, desiccated coconut, sugar and flour, with a little bit of cardamom thrown in for the subtle touch of Indian cuisine.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: Indian
Servings: 20 Cookies
Calories: 84kcal



  • Preheat oven to 350 F
  • Line parchment paper on baking sheet or lightly grease the pan.
  • In a medium bowl, sift the flour and mix the dry ingredients: Flour, baking powder, green cardamom powder and salt.
  • In another bowl beat the vegan butter with sugar into a smooth consistency with an electric mixer or just a spatula.
  • Add the dry ingredients to the the vegan butter mix. Add in small quantities and mix gently with a spatula. Do not over mix.
  • Take a little scoop of the dough and make a round shape and flatten them like I show in my video.
  • Place them on a baking tray and bake at 350F, for 15 minutes or until you see golden brown edges.


Use non- dairy milk only if your cookie batter gets dry.


Calories: 84kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Sodium: 38mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg