Make bakery-style eggless coconut biscuits at home using semolina, butter, coconut, and sugar. This easy no-oven recipe creates perfectly crispy cookies that pair wonderfully with tea or coffee.
Namaskar Dosto! Learn how to make bakery-style crispy eggless coconut biscuits at home without an oven! Made with semolina (suji), butter, and desiccated coconut, these melt-in-the-mouth cookies are the perfect companion for your evening tea.
Check off ingredients as you gather them.
In a mixing bowl, add 150 g butter and 80 g powdered sugar. Whisk vigorously using a hand whisk until the mixture becomes light, fluffy, and pale white.
Add 150 g semolina, ½ cup desiccated coconut, ¼ tsp salt, and 2 tsp corn starch to the creamed butter mixture.
Gently mix the ingredients using your hands. It may feel dry initially, but keep mixing for 5-6 minutes until it binds together into a soft dough. (Pro Tip: Avoid adding extra butter, otherwise the biscuits might melt and lose shape while baking).
Cover the dough and let it rest for 10 minutes to allow the semolina to absorb moisture.
Meanwhile, prepare your baking pan. Line a heavy-bottomed pan with aluminum foil and grease it lightly with ghee or butter to prevent sticking.
Divide the dough into small, equal-sized portions. Roll them into smooth balls and gently flatten them to shape into biscuits. You can roll them in extra desiccated coconut if desired.
Place a few pieces of tutti-frutti on top of each biscuit and press gently so they stick.
Arrange the biscuits in the prepared pan, leaving some space between them. Cover and bake on very low heat for 15-20 minutes or until the bottoms turn golden brown.
Once baked, remove from heat and let them cool completely. They will become perfectly crispy as they cool down. Store in an airtight container and enjoy with tea!
These Eggless Coconut Suji Biscuits are delightfully crisp, buttery, and packed with the aroma of coconut. Resting the dough before baking allows the semolina to absorb moisture, giving the biscuits their signature crunchy yet melt-in-the-mouth texture. Enjoy them fresh with tea, coffee, or store them for a quick homemade snack.
Cream the butter and sugar until light and fluffy to create a delicate texture. Resist adding extra butter if the dough feels dry—continued mixing and resting will bring it together naturally. Bake on very low heat and allow the biscuits to cool completely before serving, as they become much crispier while cooling.
Yes, you can bake them in a preheated oven at 180°C for 12-15 minutes until the edges turn golden.
This happens if the butter content is too high or if the dough is too warm. Ensure you measure the butter accurately and let the dough rest before shaping.
You can store them in an airtight container at room temperature for up to 2-3 weeks.
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Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
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