|Coconut Cookies – Eggless|
I’m not so fond of coconut but have always liked south indian style thengai biscuit (coconut cookies) that they sell in suburban trains. I wanted to try similar one at home and hooked up to this space. I was satisfied with the result but couldn’t have much since it contains ghee. But no issues, what can happen with 1 or 2 cookies 🙂 Sometimes you need to bend before your taste buds.
I made these cookies 2 days back but didnt get time to click it. Today somehow i wanted to share this post, so here i’m with this delicious coconut cookies,
- 1/2 cup all purpose flour (maida)
- 1 cup dried dessicated coconut, unsweetened
- 3/4 cup powdered sugar
- 1/2 tsp cardamom powder
- 1/2 tsp salt
- 8-10 tbsp ghee (clarified butter), melted
- Dry roast dessicated coconut for 2 mins on low flame. Sieve maida and salt. Combine in a mixing bowl. Add powdered sugar to it and mix well. Add dessicated coconut and cardamom powder to it.
- Mix everything well with your fingers. It will look like crumble mixture. Add 1 tbsp ghee at a time and mix well everything with your fingers.
- Prepare dough by adding enough ghee. In the original recipe, they had mentioned 6-8 tbsp ghee but i have used 10 tbsp ghee to form dough. The dough will be little sticky. Wrap it in cling film and refrigerate for 10 mins.
- Take your baking sheet and grease with little oil/ghee. Place parchment paper and keep it aside.
- Take the dough from refrigerator and make small balls of the dough. Press it lightly between your palms and make sure there are no cracks. Place each cookie with at least 2″ distance between them. Keep it in refrigerator for another 10 mins. Preheat oven at 180 degrees C for 10 mins.
- Keep the sheet in middle rack and bake for 10-12 mins. Once the bottom starts turning brown, take the sheet out of oven and keep it aside. Let it cool for 2 mins and transfer the cookies to a cooling rack. Serve immediately or store in an airtight container.