Wheat coconut cookies
Wheat coconut cookies are an excellent bake that tastes similar to the bakery ones. It is so Crunchy and perfect munch.
Servings: 10 Cookies
Calories:
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.
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