Coconut in cookies is what makes the best cookie recipe. These coconut cookies are easy to make and eggless too. Just like Snickerdoodle Cookies, these biscuits are crisp on the outside and soft on the inside. Just a few ingredients and your good go with this quick cookie recipe
Ingredients
- 90 grams salted butter, room temperature
- 130 grams 130 grams castor sugar
- 1 tsp vanilla essence
- 40 grams desiccated coconut
- 160 grams all-purpose flour
- ½ tsp cardamom powder
- ¼ tsp baking powder
- 1-2 tbsp milk, as required
Instructions
- In a bowl, combine the all-purpose flour, cardamom powder, and baking powder. Mix well and set aside
- In another bowl, add the butter and sugar together. Whisk well and add the vanilla essence. Continue whisking until the mixture turns pale
- Add the desiccated coconut to it
- Now, combine the coconut mixture with the flour and mix well. It should form a crumbly mixture. Add a little milk at a time to form a soft and pliable dough
- Form balls (each cookie weighed 35 grams), flatten the cookie a little and dip the top of the cookie in some desiccated coconut
- Place the cookies at a distance from each other on a baking pan lined with parchment paper. Bake in a preheated oven at 150 degrees C for 20 to 25 mins or until light golden brown
- Let cool for 10 minutes and then serve !!
Recipe Notes
Stays well for 3 to 4 days at room temperature. Stays longer when kept in the fridge
Do not overbake the cookies as they may turn hard like biscuit
Recipe Video
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Nutrition Information
Serving: 100g | Calories: 475kcal | Protein: 4.79g | Fat: 28.86g | Saturated Fat: 16.478g | Polyunsaturated Fat: 4.79g | Trans Fat: 0.701g | Cholesterol: 46mg | Sodium: 142mg | Fiber: 2.6g | Sugar: 31.63g
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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