“A mother is not a person to lean on, but a person to make leaning unnecessary.” ― Dorothy Canfield Fisher.
Another great theme for this creative cookie exchange . Mothers day is upon us later in the month and we chose cookies that were somehow related to our moms.
I don’t really bake a lot for mom as I haven’t been baking for too long. We stay in different cities and whenever we visit the other , its mom who does all the cooking and me who does all the eating !
I chose to make coconut cookies as mom loves her some coconut. She uses it a lot in her savouries (mom is a stellar cook by the way!) , the only candy she eats (that too occasionally) are the chocolate wrapped coconut Bounty bars. I am pretty sure she’ ll like these coconut cookies as well !
These are simple cookies that are crunchy on the outside and just a tad chewy as you bite in. The cookie dough is rolled in coconut that toasts as the cookie bakes and the finished cookies have this lovely brown colour !
Recipe courtesy : Sugar,cinnamon and love
You’ ll need:
- 160 grams or 1 1/4 cups all purpose flour
- 75 grams or 1 cup fresh grated or flaked coconut plus 4 tablespoons for rolling
- 56 grams or 1/4 cup salted butter , softened to room temperature
- 100 grams or 1/2 cup granulated sugar
- 1 egg , at room temperature
Makes : around 24 cookies (3-4 cm each)
Time : 15 mins prep + 18-20 mins baking time
Lets get started :
Line a cookie sheet with parchment paper or grease with butter. Preheat oven to 200 C / 400 F.
Beat together the butter and sugar on medium speed for 3-5 minutes until light and fluffy.
Add the egg and beat until incorporated well.
Add the coconut and beat for a minute until mixed well.
Add the flour and beat at low speed until the dough comes together. It will be quite sticky.
Roll half tablespoons of the dough into balls and roll the balls in the coconut (reserved for covering).
Place on the prepared baking sheet about 2 inches apart. Bake at 200 c / 400 F for 18-20 mins until well browned and firm to touch.
Cool completely on a wire rack.
- Add upto 2 tablespoons granulated sugar if you like your cookies sweet.
- If you find the dough difficult to handle, chill for about half hour or upto a day before rolling and baking.
- Store cookies in an airtight container for 5-6 days.
These cookies are chock full of coconut flavour ! And so simple to make. You could dip them in chocolate if you like , but they are really good just on their own. With a cup of coffee !
Creative cookie exchange
Mother’s Day is coming! And what better cookies to make than those either in honor of or for our mothers?
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Classic Spritz Cookies from All That’s Left Are The Crumbs
- Chocolate Chip Cookies (Baked) from Baking in Pyjamas
- White Chocolate Macadamia Nut Cookies from Hezzi-D’s Books and Cooks
- Lemon Poppy Seed Cookies from 2 Cookin’ Mamas
- Crystallized Ginger Cookies from Karen’s Kitchen Stories
- Candied Flower Shortbread Cookies from Live… Bake… Love…
- Oats and Nuts Cookies from Basic N Delicious
- Coconut cookies from Flours and frostings
- Brown Sugar Maple Oatmeal Cookies with Dried Cherries from The Spiced Life
- Mint Chip Chocolate Cookies from A Baker’s House
- Almond Crescents from A Shaggy Dough Story
- Rhubarb Sauce Cookies from Food Lust People Love