The present study was conducted to understand the effect of substitution of butter with tender coconut pulp in cookies in terms of its physicochemical and organoleptic properties. Three variations of the cookies were formulated; (a) Control (100% butter), (b) Variation 1 (25% tender coconut pulp + 75% butter), (c) Variation 2 (50% tender coconut pulp + 50% butter). The physicochemical analysis of the cookies showed a significant reduction in the fat content and a significant increase in the moisture, protein, fibre and ash content in the cookies made with tender coconut pulp. The control cookies were found to have the highest diameter and spread ratio. The organoleptic properties of the variation cookies were studied through sensory evaluation carried out by semi-trained panellist and the results were found similar for both the variations. The cookies made with tender coconut pulp had a good acceptability.
