Coconut Cookies
Coconut Cookies are tasty, flavourful cookies made by baking a blend of grated coconut, butter & sugar discs garnished with coconut flakes. Coconut Cookies at home for tea time is a bliss and very healthy compared to the packed foods. Coconut Cookies is a must try at home for the joy of baking & surprise for the family.
Servings12 cookies
Ingredients
- 1 cup wheat flour
- 1/2 cup cane sugar
- 1/4 cup heaped + 1 tablespoon desiccated coconut
- 1/4 cup unsalted chilled butter
- 1/4 teaspoon vanilla essence optional
- 2 to 3 tablespoon milk boiled and cooled
Instructions
- Measure and take butter, melt it and take it in a mixing bowl, now add cane sugar to it and whisk it.
- Add vanilla essence, mix it once.
- Now in a separate bowl take wheat flour and desiccated coconut.
- Whisk it for even mixing, now add this flour-coconut mixture to the mixing bowl.
- Mix it well with your finger tips it will be crumbly.
- Now add milk just enough to gather together to a dough.
- Do not knead, just gather to form a dough.
- Now use your measuring spoon or any small scooper to scoop the dough. This is for getting even sized cookies.
- Roll it and slightly flatten with your palms.
- Preheat oven at 180 deg C for 10mins.
- Meanwhile you shape all the cookies, place them on a baking tray with butter paper lined.
- Sprinkle remaining coconut over the cookies.
- The cookies are moist so the coconut gets stuck to the cookies easily.
- Bake in preheated oven for 15-18 mins or until the edges start to brown. Keep an eye after 12 mins itself.
- Carefully remove them from butter paper then cool in wire rack.
- Cool down and then store in airtight container.
- Serve Coconut Cookies warm with a glass of milk or as a tea time snack.
Notes
- You can add full maida or use half and half of maida and wheat flour.
- Do not overbake, the biscuits will become hard.
- Also if you underbake the cookies will turn out very chewy.
- Refrigerating the dough for a while avoids spreading of cookies while getting baked. But mine was fine as it didn’t spread much.
- I got around 12 medium sized cookies.
- You can skip vanilla essence too to enjoy the full flavour of coconut, I added vanilla essence just for mittus sake.
- If the dough is too sticky then grease the butter paper. I did not grease as there was no need.
- The baking timing depends on the cookie size and thickness. If you are making a slighter thicker cookie then it might take at least 20mins to get baked fully, so adjust the timing accordingly. Mine got done in 15mins.
- You can replace cane sugar with powdered white sugar too. If you are using powdered sugar I can recommend adding 1/3 cup for mild sweetness but if you prefer your cookies to be sweet
Nutrition Facts
Coconut Cookies
Amount Per Serving (25 g)
Calories 138
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 10mg3%
Sodium 33mg1%
Potassium 43mg1%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 122IU2%
Vitamin C 0.1mg0%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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