Coconut Cookies Recipe
Coconut Cookies are simple cookies that make the whole house smell warm and sweet, and honestly it puts you in a good mood so quickly. These cookies are crisp at the edges and soft in the middle, and the coconut flavor is soo good in each bite. It tastes really good with hot tea and even kids enjoy it because the taste stays mild but still rich. Coconut Cookies is a must try at home for the joy of baking & surprise for the family.
Servings12 cookies
Ingredients
- 1 cup wheat flour
- ½ cup cane sugar
- ¼ cup heaped + 1 tablespoon desiccated coconut
- ¼ cup unsalted chilled butter
- ¼ 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 10 minutes.
- 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 minutes or until the edges start to brown. Keep an eye after 12 minutes 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
- Mixing – Mix gently just bring the dough together softly, avoid kneading too much otherwise cookies might turn harder.
- Shaping the cookies – Don’t press the dough too much, use a small scooper or spoon to get even-sized cookies.
- Baking time – Keep an eye after 12 minutes, the cookies brown very quickly and overbaking will make them hard.
- Coconut – I usually sprinkle extra coconut on top because the dough is little moist, so it sticks well and looks nice also.
- Refrigerating – If the dough feels sticky, just keep it in the fridge for few minutes so the cookies won’t spread too much while baking.
Nutrition Facts
Coconut Cookies Recipe
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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