Wheat coconut cookies are an excellent bake that tastes similar to the bakery ones. It is so Crunchy and perfect munch.
Author: sharmila kingsly
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Standard 1 cup measures 240 ml
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
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.
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.