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Oct 15, 2008

Coconut Cookies

Coconut Cookies

I made these cookies substituting eggs with Silken Tofu. I heard of tofu before but didn’t know there were so many forms of tofu. This morning only I got the idea of trying my hand at using silken tofu in baking. So made a quick trip to the grocery shop and bought silken tofu. Then I started googling for recipes that use silken tofu as the substitute, but most of the recipes I found were either pudding or soups or smoothies. So thought of trying a cookie recipe and replace the egg with silken tofu. This cookie recipe caught my attention, that involved less work and I had all the ingredients in the pantry. 

Here is the recipe:

  • 1 ¼ cups of All-purpose Flour
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup Butter
  • ½ cup Brown Sugar
  • ½ cup White Sugar
  • ¼ cup Silken Tofu (Original recipe suggested 1 egg)
  • ½ tsp Vanilla Extract
  • 1 1/3 cups Flaked Coconut (dry or fresh) (I used fresh)
Coconut Cookies

  1. Preheat oven to 350 degrees F. Combine the flour, baking soda, and salt; keep aside.
  2. Melt butter and pour in a bowl. To this add brown sugar and white sugar and beat with an egg beater or a fork until smooth.
  3. In a mixer/blender add the silken tofu and vanilla extract and run the blender until it turns soft and fluffy.
  4. Add the above butter mixture and tofu mixture to the flour mixture along with the coconut and blend well with a big spoon or egg beater.
  5. Drop the prepared dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart. 
  6. Then bake these for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks. 

Coconut Cookies

My Notes:
  • Actually these cookies are supposed to be chewy according to the original recipe, but when I baked my first batch of cookies I increased the time of baking from 10 to 20 as I thought the cookies are not well cooked. So they turned a little crunchy, but still tasted great.
  • For the next batch I baked the cookies for only 15 minutes and still they came out little crunchy. Still the cookies tasted great like the first batch.
  • Replacing egg with silken tofu might be the reason for the crunchiness, but still we all liked these delicious cookies.
  • And I must say that nobody could make out that I used silken tofu. These are just perfect.
Off these go to Madhuram’s “Egg replacements – Silken Tofu” event.


Lakshmi said... [Reply]

OMG..they are looking soo good, Uma please parcel them :) to me. Delicious entry..

anudivya said... [Reply]

What a brilliant idea! Nice use of silken tofu, I for one have never used it as a egg replacement, should try it soon.

Cham said... [Reply]

Wow, U made a perfect choice Dear! Those cookies are crunchy and delicious ...

Lavanya Raj said... [Reply]

Uma..these cookies looks so perfect..Nice choice of making cookies at the last minute..

The pictures are of France..sorry for the little confusion..

Suganya said... [Reply]

Hi Uma...
These are wonderful cookies. Looks so good. Nice pictures. Love to try them soon. YUM!

Unknown said... [Reply]

Very nice Uma that you have experimented with the baking time of the cookies using tofu. I particularly like that you reported on this because these small things I believe is more important and helps one learn a thing or two about baking. Good Job

FewMinute Wonders said... [Reply]

Hi Uma,I totally agree with Sm. I liked that you pointed out something we generally take for granted when baking. Good job for this report. I like the way the cookie looks. I think I will like the crunch vs the chew

jayasree said... [Reply]

Even I have never used tofu in my cooking. Waiting for madhuram's roundup to start with.

Cookies have come out very well. I prefer crunchy ones. So this looks like my kind of cookies. Let me start my hunt of silken tofu now.

Unknown said... [Reply]

I love coconut cookies..They make me nostalgic..Thinking of my childhood..Nice recipe without eggs!

Unknown said... [Reply]

wondrful recipe..have to try out with silken tofu..cookies look yummy

Divya Kudua said... [Reply]

Great entry Uma..using silken tofu for cookies is new to me..coconut cookies are a favorite,so am gonna try it your way next...they look so pretty and perfect!!

Unknown said... [Reply]

oooooh adiridi uma looks so yummy plate chala bagundi

Priya Suresh said... [Reply]

Cookies r prefect Uma..lovely entry for the event...

ST said... [Reply]

Ammoooooooo Cookies adirinayi chala chala Baagunayi...

Anonymous said... [Reply]

Cookies just looks perfect.

Daily Meals said... [Reply]

Delicious cookies Uma!

Beyond Curries said... [Reply]

Thank you so much Uma for your enthusiasm. I love crunchy coconut cookies. I think the crispiness is due to the increased time in baking. Usually some cookies look underbaked when baked for the said time in the recipe. Those cookies have to taken out of the oven and left in the baking sheet itself for 5 minutes, so it will continue to bake and then you can transfer it to the cooling rack. Chocolate chip cookies are such cookies, which continue to bake even out of the oven and they set to the perfect texture in 5 minutes. Maybe these coconut cookies were also like that, had you just baked for the 10 minutes mentioned in the recipe and took it out of the oven and left it in the baking sheet for 5 minutes, you would have got chewy cookies.

Indian Khana said... [Reply]

Looks yummy...that's a cool one

Sunshinemom said... [Reply]

I prefer crunchy to chewy so this is perfect for me!

Finla said... [Reply]

Yumm they looks superb.
Love to have that stack of cookies

Medhaa said... [Reply]

crunchy or chewy I love these

Ramya Vijaykumar said... [Reply]

Crispy looking delicious cookies... Wonderful pictures too...

Sangeeth said... [Reply]

yummy cookies uma...i luv the leaf plate too...nice idea of replacing the egg..i made them recently with eggs :)

kamala said... [Reply]

Cookies luk so crunchy Uma..will try it out sometime..

Usha said... [Reply]

The cookies look wonderful :-)

raaji said... [Reply]

cconut cookies vowwwww..my mouths watering at the sound of just coconut flakes in the cookies

Vaishali said... [Reply]

I am not a huge fan of coconut in baked goods, but these cookies might just change my mind. They look perfect, Uma.

Srivalli said... [Reply]

Thats so yummy Uma..

Purva Desai said... [Reply]

Uma, Coconut cookies look really tempting and cookies are preferred crunchy....so its better to follow ur method....
Thanks for sharing

Raks said... [Reply]

Nice recipe,looks nice,hav never tried tofu before!

Unknown said... [Reply]

Lovely recipe...And Uma COngrats on ur awards and Thank you so much dear for passing it on to me..Will soon acknowledge in my blog...

Adlak's tiny world said... [Reply]

its so inviting and having crispy look. Nice posting uma. hats off.

Laavanya said... [Reply]

They look crunchy & perfect Uma.. infact the batter reminds me of coconut burfi :)

sra said... [Reply]

Only recently, I used silken tofu, and with great success. I find the idea of using a substance of this consistency in cookies quite fascinating, but come to think of it, egg too is soft and liquidy.

harini-jaya said... [Reply]

first time here..awesome recipe...bookmarked!!

Anonymous said... [Reply]

Greetings, Uma..

I came across this site (and recipe) after accidentally buying silken tofu and not knowing what to make with it. I've just attempted this recipe (I'm no baker, haha!) and whilst these haven't quite turned out as cookies they smell, look and taste delicious. They're more like a little flat cake (I was generous with the baking powder) but they will no doubt be gone in 5 minutes. Thank you for the help! :)

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Thanks for dropping by! Your comments and suggestions are most welcome. Hope to see you again! -Uma

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