Wheat coconut cookies are an excellent bake that tastes similar to the bakery ones. It is so Crunchy and perfect munch.
We have good news today... Yes, it is our 100th post. So I am sharing a cookie recipe for this occasion to celebrate. Wheat Coconut cookies are crispy and soft by texture. This is guiltfree too as I used wheat flour to prepare this cookie. But no compromise in taste and texture. I loved this cookie and it pairs well with a cup of chai or milk. Enjoy your evening with a cup of milk and wheat coconut cookie.
How to prepare wheat coconut cookies
Tips
- My cookies are done by 15 mins. So keep a check after 12 mins as the baking time may vary from oven to oven.
- Adjust the sugar level according to your preference.
- The cookies may appear soft while they come out of the oven by will become crisp once it cools down.
- The cookies stay good for more than a week.
★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates
Wheat coconut cookies
Standard 1 cup measures 240 ml
Equipment
- Oven
Ingredients
- Wheat Flour – ½ cup
- Desiccated Coconut – ¼ cup + 2 tbsp for rolling the cookies
- Softened butter – ¼ cup
- Powdered Sugar – ¼ cup
- Salt – a pinch
- Vanilla Essence – ½ tsp
- Milk as needed
Instructions
- In a large bowl take powdered sugar, softened room temperature unsalted butter, and vanilla essence.
- Mix well using a whisk such that the butter and sugar are creamed together. Next add in the wheat flour and desiccated coconut.
- Mix that well and bring the flour together. If necessary add in milk and roll out into a soft dough. The dough should be really soft. Allow the dough to rest for 30 mins. Divide the dough into equal-sized balls and press it flat in between the palms to form the round-shaped cookie. Roll the cookie in desiccated coconut and place it in the baking tray.
- Preheat the oven at 180 deg C for about 10 mins and then bake at 180 deg C for about 15-18 mins. Allow it to cool down in a wire rack and then store well in airtight containers. Tasty wheat coconut cookies are now ready.
Notes
- My cookies are done by 15 mins. So keep a check after 12 mins as the baking time may vary from oven to oven.
- Adjust the sugar level according to your preference.
- The cookies may appear soft while they come out of the oven by will become crisp once it cools down.
- The cookies stay good for more than a week.
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Leave a Reply