- Recipe Cusine : Indian
- Prep Time : 20 Minutes
- Cook time : 16 Minutes
- Serves : 22 cookies
- Author : Jeyashri
- Recipe Category : Cookies
- Description : Whole wheat coconut cookies recipe with step by step pictures, crispy coconut cookies
   Whole wheat flour 1 cup    Sugar  1/2 cup    Butter(softened) 1/2 cup    Desiccated coconut 1/4 cup + 2 tblsp    Salt a pinch    Milk 2 tblsp    Cardamom powder a pinch (optional)
Method :
Powder the sugar.
In a wide bowl add the butter and powdered sugar.
Beat this mixture with a whisk till it gets incorporated well.
Add the desiccated coconut to this and sieve the whole wheat flour to the bowl.
Sieving gives a lighter texture to the cookies.
Add the pinch of salt at this stage.
If adding cardamom powder add at this stage.
Mix everything well.
Now sprinkle the milk little by little and knead into a smooth dough.
Cover it with a cling wrap and keep it inside the refrigerator for 10 minutes.
Take it out and line a baking tray with parchment paper.
Take a lemon sized portion of the dough.
Flatten it with your hands. Alternatively you can use a cookie cutter to get even shapes.
Dust the top portion of this with the desiccated coconut.
Arrange them in a baking tray.
Preheat the oven at 160 degrees for 5 minutes.
Bake the cookies for 16-18 minutes.
Cooking time varies from oven to oven.
Take out from the oven and cool them in a wire rack.
If you feel the cookies are still soft bake them for 2 more minutes.
Once they are completely cool, store them in an airtight container.
Enjoy the delicious whole wheat coconut cookies.
The cookies will become crisp once they cool completely. So wait for it to cool down.
Always keep in an air tight dry container.
Method with step by step pictures :
- Powder the sugar.
- In a wide bowl add the butter and powdered sugar.
- Beat this mixture with a whisk till it gets incorporated well.
- Add the desiccated coconut to this and sieve the whole wheat flour to the bowl.
- Sieving gives a lighter texture to the cookies.
- Add the pinch of salt at this stage.
- If adding cardamom powder add at this stage.
- Mix everything well.
- Now sprinkle the milk little by little and knead into a smooth dough.
- Cover it with a cling wrap and keep it inside the refrigerator for 10 minutes.
- Take it out and line a baking tray with parchment paper.
- Take a lemon sized portion of the dough.
- Flatten it with your hands. Alternatively you can use a cookie cutter to get even shapes.
- Dust the top portion of this with the desiccated coconut.
- Arrange them in a baking tray.
- Preheat the oven at 160 degrees for 5 minutes.
- Bake the cookies for 16-18 minutes.
- Cooking time varies from oven to oven.
- Take out from the oven and cool them in a wire rack.
- If you feel the cookies are still soft bake them for 2 more minutes.
- Once they are completely cool, store them in an airtight container.
- Enjoy the delicious whole wheat coconut cookies.
- The cookies will become crisp once they cool completely. So wait for it to cool down.
- Always keep in an air tight dry container.
