Coconut cookies are delightful, sweet treats made from a simple cookie dough infused with the rich flavors of coconut. They often feature desiccated coconut, coconut milk, or coconut oil, which not only imparts a distinct flavor but also adds a delicate crunch and chewiness to the cookies. Their enticing aroma, unique texture, and irresistible taste make coconut cookies an ideal choice for those looking to add a tropical twist to their cookie repertoire
Assemble all ingredients together to avoid last minute rush.
Measure all ingredients correctly as mentioned in the above list.
Preheat the Oven at 180°C for 5 minutes.
Cooking
Take 100 grams unsalted butter in mixing bowl and add ½ cup fine sugar.
Mix with the help of a hand mixer till soft and fluffy.
Then, add 1 egg and incorporated well with the mixture.
Now, sieve 1 cup all purpose flour, ½ tsp baking powder and ¼ tsp salt to the mixture and incorporated dry ingredients with the wet mixture using cut and fold method.
Then, add 1 cup desiccated coconut and ¼ cup milk. Mix them well with the mixture. Do not overmix, just combine everything together.
Keep the mixture in refrigerator for 30 mins so that it can get firm.
In the meanwhile, line a baking tray with parchment paper and brush with oil.
After 30 minutes, take approx. 2 tbsp dough in your palms and roll to a crack free ball. Flatten a little to give cookie shape. Alternatively, you can roll the dough to a big round circle with the help of a Rolling Pin and cut cookies with a cookie cutter.
Transfer all cookies to the baking tray.
Bake in Oven at 180° for 15-18 mins. Keep a close watch after 12 mins to avoid overbaking. Baking time may vary.
Let the cookies remain in baking tray after the time stops, then cool down the cookies on wire rack. Bake until edges turn little brown. You may feel that cookies are not done yet but they will turn crisp once cooled down completely.
Serve and enjoy. Keep them in an airtight container. They are good to go for up to 2 weeks.
You can do the variation by rolling the cookies in the dry desiccated coconut before putting in the Oven.It is always advisable to keep a close watch on the cookies after 12-13 mins to avoid over baking. Bake until edges turn little brown. You may feel that cookies are not done yet but they will turn crisp once cooled down completely.Keep cookies for 5 mins on the baking tray after taking out from the oven and then transfer them on the wire rack to cool down completely.I have used quantity of sugar for medium sweetness. If you like very sweet cookies, simply increase the quantity to ¾ cup to 1 cup, if may desired.You can use coconut milk also for the recipe.
Nutrition Information (Note: Approximate)
Nutrition Facts
Coconut Cookies Recipe | Coconut Biscuits Recipe
Amount per Serving
Calories
555
% Daily Value*
Fat
36
g
55
%
Saturated Fat
26
g
163
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
97
mg
32
%
Sodium
231
mg
10
%
Potassium
194
mg
6
%
Carbohydrates
55
g
18
%
Fiber
4
g
17
%
Sugar
27
g
30
%
Protein
7
g
14
%
Vitamin A
709
IU
14
%
Vitamin B1
0.3
mg
20
%
Vitamin B2
0.3
mg
18
%
Vitamin B3
2
mg
10
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.1
mg
5
%
Vitamin B12
0.2
µg
3
%
Vitamin C
0.3
mg
0
%
Vitamin D
1
µg
7
%
Vitamin E
1
mg
7
%
Vitamin K
2
µg
2
%
Calcium
71
mg
7
%
Iron
2
mg
11
%
Magnesium
30
mg
8
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.