Eggless coconut biscuits or eggless coconut cookies
Light and crunchy coconut biscuits !
Ingredients
- 112 grams or 1/2 cup unsalted butter at room temperature
- 50 grams or 1/4 cup granulated or castor sugar
- 125 grams or 1 cup all purpose flour
- 2 tablespoons milk at room temperature
- 100 grams or 1 cup dessicated coconut
- 1/4 teaspoon salt
- 1 teaspoon vanilla or coconut extract
- 2-3 tablespoons granulated sugar for sprinkling on top
Instructions
- In a mixing bowl, beat together the butter and sugar until light and fluffy using an electric mixer or wooden spoon.
- Beat in the milk and extract
- Add the flour , salt and coconut and beat until a dough forms.
- On a well floured surface or between two sheets of parchment, roll out the dough to about 1/4 inch thick.
- Using a knife , cut into rectangles (of the size that you want cookies ) or use a cookie cutter to cut out shapes. I made rectangles about 3 x 1 inch , and poked holes using a fork
- Place the dough shapes on a parchment paper lined or greased cookie sheet, about 1 inch apart. Chill in the refrigerator for about 20 minutes
- Meanwhile , preheat your oven to 180 c or 350 F .
- Once the chilling time is over , sprinkle sugar over the cookies .
- Bake for 12- 15 minutes until golden brown
- Cool on baking sheet for few minutes and then transfer to a cooling rack. Cool completely
Notes
This recipe makes around 24 cookies of about 3x 1 cm.
You can double the recipe.
The cookies stay fresh for 3 days or so in an airtight container .
The chilling of dough makes the cookies retain shape better.
The cookies are lightly sweet- you can increase sugar if you wish.
Using fresh / grated coconut will lead to soft cookies.
My measuring cup is 240 ml.
You can double the recipe.
The cookies stay fresh for 3 days or so in an airtight container .
The chilling of dough makes the cookies retain shape better.
The cookies are lightly sweet- you can increase sugar if you wish.
Using fresh / grated coconut will lead to soft cookies.
My measuring cup is 240 ml.