Eggless Coconut Washboard Cookies

Looking for a simple cookie recipe for your next big cookie exchange or bake sale? Look no more because this eggless coconut washboard cookies recipe is bound to be a super-duper hit!

Prep Time25

Cook Time10

Cooling Time2

Total Time37

Method: Baking

Course: Cookies

Servings: 52 Cookies

Ingredients

1 cup butter softened
3 teaspoons egg replacer powder Ener-G
4 tablespoons water
¼ cup water
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups whole wheat pastry flour
1 and ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sweetened coconut shredded

Instructions

In a small bowl whisk together Ener-G egg replacer and water, and set aside.
In a large bowl, cream butter and sugar until light and fluffy. Stir in the egg replacer mix.
Gradually add water and vanilla; mix well. Combine both the flours, baking powder, baking soda, and salt; add to the creamed mixture and mix well.
Fold in coconut. Cover and refrigerate for 2-4 hours.
Shape into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten with fingers into 2-½-in. x 1-in. rectangles.
Press lengthwise with a floured fork.
Bake at 400° for 8-10 minutes or until lightly browned.
Cool 2 minutes before removing to a wire rack to cool completely.

Notes

cups of all-purpose flour is used in the original recipe and I have substituted half with whole wheat pastry flour like I always do in most of the recipes.
The original recipe says that the yield is 9 dozen which is 72 cookies but I got only 52 cookies. I think that I should have made the dough for each cookie very small. I used a tablespoon to scoop the dough out as I do for all cookie recipes. I guess I should have used a ½ tablespoon measuring spoon instead.
I didn't get the thickness of the cookies even for the whole recipe. Each batch ended up in different sizes and thicknesses so the baking time also differed a bit. The texture of the cookie also depends on the size and thickness. The cookies which were not too thick had the perfect crunchy and crispy texture even after a couple of days. So make sure that you get this aspect right.

Taste & Texture

The cookies were very crispy on the day it was baked especially the ones which weren't too thick. Unlike chocolate chip cookies these coconut washboard cookies didn't turn chewy over the next few days but it wasn't as crispy as it was when it was freshly baked. It sort of had a harder texture, which made it perfect to dunk in a cup of hot tea/coffee. More information in My Notes. The sweetness was just right.

Nutrition