Coconut cookies always holds a special place in my heart, as it takes me to those good ol' days with every bite of the cookie. Back then, coconut cookies were one of the most popular cookies sold at our local bakeries and the aroma it held was magical, it just melts our heart away 💖 So, whenever I bake these coconut cookies, I'm filled with nostalgia 🥹 I get too excited, those memories rush back and I end up telling some stories from my childhood to my kid 😅 That's the magic of these coconut cookies.
The crisp edges, flaky and soft texture which just melts in your mouth - imagine all these in a cookie.. wouldn't you go for it? Who wouldn't?? I would just die for it !! This recipe that I've given below, gives you that satisfaction as it has that crispy edge with soft and flaky texture which just melts in your mouth. So, without any further delay try out the recipe given below and get soaked in nostalgia 🥹❤️
INGREDIENTS:
* Melted butter - 1/2 cup or 113ml
* Powdered sugar - 1/2 cup or 76gms
* All purpose flour (Maida) - 1 cup or 130gms
* Baking powder - 1/2 Teaspoon or 2.5gms
* Desiccated coconut - 1/2 cup or 42gms
* Milk - 1 to 2 tablespoon to combine
* Desiccated coconut - 1 to 2 tablespoon to Garnish
MELTED BUTTER : I have used room temperature unsalted butter for this recipe. I have first measured the quantity of butter to a half cup and then have melted it. Once it is melted, bring it to room temperature before using it to make cookies. It is important to cool down the melted butter because using warm molten butter will result in cracks in cookies. It will also have an impact on the texture of the cookies.
POWDERED SUGAR : Using powdered sugar in this recipe helps to give that extra tender and chewy texture to the cookies. It also helps with the creaming process.
ALL PURPOSE FLOUR : I have used regular all purpose flour here. You can also use unbleached organic flour if you would like to.
BAKING POWDER : Baking powder is used in this recipe to attain a light and airy cookie. It helps to puff up a cookie.
DESICCATED COCONUT : Desiccated coconut is nothing but coconut flakes which are grated or shredded and dried. The moisture content in a desiccated coconut is much less when compared to freshly shredded coconut. I have used desiccated coconut for this recipe. You can also alternate it with freshly shredded coconut flakes. It will result in a moist cookie.
If you see in the picture above, where I have shared the ingredients, I have placed 2 bowls of desiccated coconut. One of it is for adding in the cookie dough, and the other bowl has 1 to 2 tablespoons, which will be used later for garnishing.
MILK : Milk is used as a binding agent in this recipe. The quantity of milk used in this recipe is very minimal. Only 1 to 2 tablespoons of milk is used.
Now that we have seen the ingredients used in this recipe along with its role, let us now see step by step instructions on how to make this cookie. The process is very simple and quick and you can make it in a jiff.
STEP-BY-STEP PICTORIAL REPRESENTATION:
STEP 1: Place a bowl on the counter. To it, add molten cooled down butter.
STEP 2: To this, add powdered sugar.
STEP 3: With the help of a balloon whisk start mixing it. Once they are combined, beat the mixture vigorously to cream them.
After beating it vigorously for 4 to 5 minutes you can see the texture of the butter sugar mixture to be creamy.
STEP 4: At this stage, after creaming butter and sugar, add the desiccated coconut. Mix it well, to combine.
STEP 5: It is now time to add the baking powder. Remember not to overmix from this stage, because once leavening agent is added, it is important not to overmix, as overmixing will lead to flat cookies.
STEP 6: Now, add in the all purpose flour and combine. It would be best to use a spatula and combine using cut and fold method. This way, we could avoid overmixing.
STEP 7: It is now the time to bring it together to form a dough. Add 1 tablespoon of milk at a time and combine gently with the help of your hands. As you combine, if the dough is still dry add 1 more tablespoon of milk. I have used only 1 tablespoon of milk here.
As you bring it all together, you will observe it taking the form of a cookie dough.
Step 8: Line a baking tray with parchment paper. Start scooping the dough to 1 tablespoon quantity.
Roll it with your palms and press it gently to make it slightly flat.
Now, garnish the flattened cookie dough with desiccated coconut.
Place it in the baking tray, and repeat the process.
STEP 9: Place the rolled out cookie dough at 2 inches gap, as they will spread out while baking.
Meanwhile, preheat the oven to 175°C for 10 minutes.
Once the oven is preheated, place the baking tray inside the oven and bake at 170°C for 15 to 18 minutes. Bake until the edges turn golden brown. I baked mine for 17 minutes.
Once the cookies are ready, take them out of the oven and let them sit for 5 to 10 minutes in the baking tray.
After 10 minutes transfer them onto a cooling rack and cool them completely.
You can see how the edges have turned golden brown, and the insides are airy, light and flaky.
Take a bite of this cookie along with a hot cup of coffee or tea. This will be, by far the best coconut cookies that you have ever tasted, and I assure you, you'll be soaked in some nostalgic memories yourself 💞
Store them in an airtight container and these will be good to be consumed within 10 days.
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RECIPE CARD:
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Coconut Cookies (Eggless and Bakery Style)
Description:
Crunchy and flaky cookies that are tasty, easy and quick to make. Soak into nostalgia with these classic, bakery style cookies.
Prep Time: 15 mins
Cook Time: 16 - 18 minutes
Total Time: 30 to 35 Minutes
Makes: 20 - 22 Cookies
INGREDIENTS:
* Melted butter - 1/2 cup or 113ml
* Powdered sugar - 1/2 cup or 76gms
* All-purpose flour (Maida) - 1 cup or 130gms
* Baking powder - 1/2 Teaspoon or 2.5gms
* Desiccated coconut - 1/2 cup or 42gms
* Milk - 1 to 2 tablespoon to combine
* Desiccated coconut - 1 to 2 tablespoon to Garnish
Instructions:
1. Place a
bowl on the counter. To it, add melted cooled down butter. Now, add powdered
sugar.
2. With the help of a balloon whisk start mixing it. Once they are combined, beat the mixture vigorously to cream them. After beating it vigorously for 4 to 5 minutes you can see the texture of the butter sugar mixture becoming creamy.
3. At this stage, after creaming butter and sugar, add the desiccated coconut. Mix it well, to combine.
4. It is now time to add the baking powder. Remember not to overmix from this stage, because once leavening agent is added, it is important not to overmix, as overmixing will lead to flat cookies.
5. Now, add in the all purpose flour and combine. It would be best to use a spatula and combine using the cut and fold method. This way, we could avoid overmixing.
6. Now is the time to bring it together to form a dough. Add 1 tablespoon of milk at a time and combine gently with the help of your hands. As you combine, if the dough is still dry add 1 more tablespoon of milk. I have used only 1 tablespoon of milk here. As you bring it all together, you might observe it taking the form of a cookie dough.
7. Line a baking tray with parchment paper. Start scooping the dough to 1 tablespoon. Roll it with your palms and press it gently to make it slightly flat. Now, garnish the rolled out cookie dough with desiccated coconut.
8. Place it in the baking tray, and repeat the process.
9. Place the rolled out cookie dough at 2 inches gap, as they will spread out while baking.
10. Meanwhile, preheat the oven to 175°C for 10 minutes. Once the oven is preheated, place the baking tray inside the oven and bake at 170°C for 15 to 18 minutes. Bake until the edges turn golden brown. I baked mine for 17 minutes.
11. Once the cookies are ready, take them out of the oven and let them sit for 5 to 10 minutes in the baking tray. After 10 minutes transfer them onto a cooling rack and cool them completely.
12. Take a bite of this cookie along with a hot cup of coffee or tea. This will be, by far the best coconut cookies that you have ever tasted, and I assure you, you'll be soaked in some nostalgic memories yourself 💞
Store them in an airtight container and these will be good to be consumed within 10 days.
NOTES:
1. Remember to bring the melted butter to room temperature
before preparing the cookie dough.
2. Once baking powder is added, do not over knead or overmix, as overmixing will lead to flat cookies.
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