These delicious Coconut Cookies are soft and crumbly, filled and coated with coconut for extra punch of taste and flavour. These are baked using whole-wheat and without any eggs. Deliciously yum with goodness of whole-wheat all over.
Use of Whole-Wheat
Using whole-wheat in my baked goods has become my new obsession. Not that I am saying I love classic all purpose flour baked goods any less (they will always be my favourite), but using whole-wheat flour has allowed me to tread on a whole new path. The flavour and texture differs but the end results are yet so-so good.
I can say one thing with conviction that I will be experimenting a whole lot with Whole-wheat and keep sharing recipes with you all.
Whole-wheat flour adds more nutrition with added nutty flavour and texture.
Unsweetened Desiccated Coconut
I have used unsweetened finely desiccated Coconut in these Cookies for it mixes with cookie dough effortlessly and evenly distributes throughout the dough. I chose Unsweetened coconut because the cookie dough has its sweetener to balance the entire taste.
I have not toasted the desiccated coconut, for it toasts quite well while baking the cookies.
The Making of the Dough
The recipe of making these Cookies is quite simple with easy ingredients.
You start by whisking butter and sugar until light and fluffy thereby incorporating all the other dry ingredients to form a cookie dough. Refrigerate it for sometime and then bake these Coconut cookies to perfection.
The Baking of the Cookies
Once the dough cools down, make even small dough balls, coat them nicely with the desiccated coconut and then place them on the baking tray. Press them lightly and bake in the pre-heated oven. They will spread a little while baking, toasting the coconut and giving out lovely aroma.
Once done, let them cool down completely and they are ready to be devoured for they are THAT GOOOOOOD!!!
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What you need?
Whole-wheat Flour - 1 cup (120 grams)
Unsweetened Desiccated Coconut - 1/4 cup + 1 tablespoon (for coating)
Caster Sugar - 1/2 cup (100 grams)
Unsalted Soft Butter - 1/2 cup (115 grams)
Salt - a pinch
Vanilla - 1/2 teaspoon
Milk - 1 tablespoon (if required)
Directions:
- In a large bowl whisk Butter, Sugar and vanilla until light and fluffy.
- Add all the other dry ingredients (flour, coconut and salt) and combine to form a dough.
- If dough seems too stiff, add a splash of milk to make a soft yet firm dough.
- Now wrap the dough with cling film and refrigerate for a minimum of half an hour.
- In the meantime, preheat oven to 180*C.
- Now take the dough out, make small cookie dough balls (of even size) and coat them nicely with the extra desiccated coconut. Place it on the baking tray.
- Now bake them in the preheated oven at 180*C for 15-17 minutes until golden brown and edges seem done. DO NOT FORGET to rotate your baking tray in the middle of baking to evenly bake all the cookies.
- Let the cookies cool down for 10-15 minutes on the baking tray and then place them on the cooling rack to cool down completely before serving.
Note:
- You can incorporate some coconut shavings as well for extra coconut crunch and flavour in the cookies.
- Add nuts to these cookies to make them more flavourful.
- These cookies can be stored in an airtight glass jar for up to a week at room temperature and can also be frozen for up to 2 months.
- Serve them with a glass of milk or tea, they will surely enhance the flavours of your choice of beverage.
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