These days I have been baking some healthy cookies. Some of the attempts have been really good while some were close to disaster.
However, of all the attempts, these crunchy and soft coconut cookies are the simplest and easiest to make. With a mischievous kid at home I’m always looking out for easy to make healthy recipes. 🙂
These coconut cookies are made of whole-wheat flour and without baking soda, making them perfectly suitable for kids. My daughter is fond of these soft coconut cookies and like to munch them along with cup of milk.
Kids normally like taste of coconut thus I often make these easy non cooking coconut ladoos.
Coming back to these egg-less coconut cookies, here is the list of ingredients:
- Whole wheat flour: 1 cup
- Ghee: ½ cup
- Powdered sugar: ¾ cup
- Desiccated coconut: 1/2 cup
- Milk: 3-4 tbsp.
- Baking powder: ¼ tsp
- Coconut extract: ¼ tsp
- Rose petals: few
- Sieve together baking powder and flour twice.
- In a bowl, beat sugar and melted ghee together for 2 minutes. You will notice sugar dissolving completely.
- Keep aside 1 tbsp coconut powder and add rest of it in the bowl.
- Further add coconut extract and flour in the bowl. Rub flour with fingers and mix evenly with ghee and sugar mixture. Proper rubbing and mixing with fingers will result in nice texture of cookies. In around five minutes flour will get collected.
- Add milk to form a soft dough. You may require to add little more milk, it depends on flour to flour.
- Divide the dough in equal balls. This quantity will give you approximately twenty medium size cookies.
- You may use cookie cutter, here I have shaped each ball by just pressing between palms. Roll each ball in remaining desiccated coconut powder and give final shape. After giving shape, stick dry rose petal on each of the cookie.
- Bake the cookies at 180°C in preheated oven for 20 minutes. Baking time varies from oven to oven. So keep an eye while cookies are getting baked. On baking you will get nice golden color.
- They will be soft and gooey when you take them out of oven. Let the cookies rest for 5 minutes and then gently transfer them on cooling rack for further cooling at room temperature. On cooling they will become crisp and crunchy.
Once cooled, transfer these healthy coconut cookies in air-tight container. These cookies stay good for 15-20 days.
I relish the combination of coconut cookies with my evening cup of masala tea. Do let me know how the cookies turned out. It’s always good to get your feedback.
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