Experimental Cookies (EC) were prepared by incorporating at different levels of coconut flour, coconut sugar and VCO and compared against standard cookies (SC). Microbial, physical and chemical properties of the cookies were evaluated. With the incorporation of these coconut products, physical properties like weight, diameter, thickness, spread ratio and volume of the cookies had negligible decrease, while there was an increase in the density of the cookies. Experimental cookies had highest ash content and low moisture and peroxide value than the standard one. The Microbial count of the EC (1.33 ± 0.12 x 103 Cfu/g) was marginally high than SC (1.70 ± 0.10 x 103 Cfu/g) but lies within the acceptable limit. From the aforesaid it can be concluded that the inclusion of coconut products in the preparation of cookies does not alter the physicochemical properties and keeping quality.
