Bakery style coconut cookies / Eggless coconut cookies
Bakery style coconut cookies / Eggless coconut cookies / How to make coconut cookies / Coconut biscuits / Desiccated coconut cookies / Nariyal cookies recipe with detailed step by step photos. These cookies are so flavorful and crunchy outside and soft inside.whenever i bake these cookies my kitchen fills the pleasant smell of coconut. Coconut cookies are my husband's all time favorite one, so he insists me to bake this often, however im not a fan of coconut cookies, now son also likes this coconut cookies a lot. Sometime i bake it with whole wheat flour but to get bakery style coconut cookies maida / all purpose flour is the only option. - Firstly pre heat the oven at 180 degree celsius for 15 minutes and line a baking sheet in a baking tray and set it aside- Take a large mixing bowl and add butter to it and with balloon whisk or electric beater beat it till turns pale- Now add the powdered sugar- And beat it again for 2-3 minutes or until it turns fluffy- Now add the desiccated coconut- Through a fine sieve add the All purpose flour / maida, baking powder and salt and sieve it- Now slowly combine everything, do not over mix it will have crumble texture- Add 2 tbsp of milk and form it to a dough( do not knead it), if requires add 1-2 tbsp of more milk i have added 3 tbsp of milk- Take a small ball size dough and form round ball and flatten it slightly in your palm similarly make all the cookies- Now place it in the preheated oven and bake it for 15-20 minutes at 180 degree Celsius or till it turns light golden color on top- Take it out and allow it to cool completely- Serve it with tea or coffee
Ingredients
To make Coconut cookies
- 1/2 cup Butter at room temperature
- 3/4 cup Powdered sugar
- 1 cup + 3 tbsp Desiccated coconut
- 1 cup All purpose flour / Maida
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 3/4 tbsp Milk at room temperature
Instructions
To make Coconut cookies
- Firstly pre heat the oven at 180 degree celsius for 15 minutes and line a baking sheet in a baking tray and set it aside
- Take a large mixing bowl and add butter to it and with balloon whisk or electric beater beat it till turns pale
- Now add the powdered sugar
- And beat it again for 2-3 minutes or until it turns fluffy
- Now add the desiccated coconut
- Through a fine sieve add the All purpose flour / maida, baking powder and salt and sieve it
- Now slowly combine everything, do not over mix it will have crumble texture
- Add 2 tbsp of milk
- And form it to a dough( do not knead it), if requires add 1-2 tbsp of more milk i have added 3 tbsp of milk
- Take a small ball size dough and form round ball and flatten it slightly in your palm similarly make all the cookies
- Now take desiccated coconut in a small plate and roll the cookies on that
- Now place it in the preheated oven and bake it for 15-20 minutes at 180 degree Celsius or till it turns light golden color on top
- Take it out and allow it to cool completely
- and serve it with tea or coffee
Notes
Skip salt if using salted butter
Only desiccated coconut works on this recipe do not replace it with fresh coconut
You can use whole wheat flour instead of maida but texture and the taste may slightly differ
Do not knead the dough just combine it
Milk is used as a biding agent so just add little by little to combine it
You can also keep the dough in fridge for 10 minutes before baking
Each oven is different so check the cookies after 15 minutes.
You can store it in air tight container up to 10 days at room temperature