“The wise remind themselves that ‘This too shall pass’ even when things are good; the foolish, only when things are bad.”-
How have you all been? Strange times these are. Because I know that no matter wherever you are in the world as I type this, I know the answer to my question cannot be completely positive for anyone. Viruses and pandemics, earthquakes, cyclones, untimely deaths, racial unrest, protests, boycotts, economic crisis… 2020 is so a year we all want to be done with I am sure!
Fingers crossed that the worst is behind us!
Did you know that the world over ,a favourite past time for people has been baking in the last few months? Not sure if it’s just the chance to try something new in the lockdown or the need to fend with homemade when store bought was not an option? Or maybe some folks find it actually therapeutic?
Whatever the reason… Lets go on with some happy baking! These coconut cookies. I already have a recipe for coconut cookies on the blog -which are delish by the way. These ones are too. Do you know those sugar coated Nice cookies? These are meant to be like that and are pretty close!!! I used this recipe with some super minute changes .
A really simple dough where the coconut is mixed right in. Dessicated coconut is what should be used to keep the cookies crisp.. If you don’t have dessicated, you can make your own from fresh grated coconut by dry roasting on a pan until dry. Or in your oven like this.
This is a roll out cookie so you can use cookie cutters if you wish. I just cut into rectangles with a knife and poked the holes in with a fork. There is a bit of waiting involved as the dough needs to be chilled once on the cookie sheet so that it holds shape in the oven. A sprinkling of sugar before it goes in the oven and you will have heavenly smelling coconut cookies in no time.
Actually, in 12 to 14 minutes. And a couple more if you don’t want to burn your tongue!
Eggless coconut biscuits or eggless coconut cookies
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
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.
I hope you try these because they do come out quite good… some other cookies that get good reviews from readers are my horlicks cookies and brown sugar cookies. And my homemade bourbons!
Let me know if you like these as well. Especially if you dont!