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Tuesday, May 26, 2015

WHOLE WHEAT EGGLESS COCONUT COOKIES






 Sweets have been a staple in my platter. I wait for the whole meal to finish fast just to relish the desert. They wake up all my senses. When I was in India I always ask my mom to get some kind of a baked cookies from the Kirana store. Coconut cookies were my favorite. I love Coconuts and anything with coconut flavor. But since I came to US I was never satisfied with the taste of cookies we get over here. I like the cookies to be crispy not chewy  and soft. So one day I thought rather than struggling to find the right  cookies outside in the markets, I should wear my apron and get into baking some home baked cookies. Since then I am hooked. Its a hit in my family. The whole batch of around  40 cookies finishes off in maximum 2 days :-) .

These delightful cookies are irresistible once they are out of oven, my whole house fills with the beautiful aroma of these freshly baked cookies.Sometimes I gobble a few even before they cool down ;-). I love making my baked goods with Whole Wheat Flour. So lets see how to make Indian style Healthy Egg less Coconut Cookies.



INGREDIENTS :



  • 1 cup Whole Wheat Flour
  • 3/4 cup Brown Sugar
  • 1 cup Ghee (Clarified Butte ) or Butter 
  • 1 cup Desiccated Coconut (Unsweetened)
  • 1 teaspoon baking powder
  • A pinch of Salt
  • 1 tablespoon milk or as needed.


METHOD



  • Preheat the oven at 350 F (180 C). Line the baking sheet with parchment paper or grease it. 
  • In a bowl mix sugar and butter well, until it gets creamy and fluffy.
  • Add salt and baking powder, mix.
  • Add wheat flour and desiccated coconut and mix everything
  • Now start adding milk slowly to  make a soft dough.
  • Divide the dough to make small rounds. Press the rounds with your palm to get a cookie shape. 
  • Sprinkle dry coconut over the cookies as a garnish. 
  • Place the cookies on the baking tray one inch apart.
  • Bake the cookies for 15 minutes in a pre heated oven.
  • Remove them from the oven and let them cool down for a 2 minutes.
  • Transfer the cookies to wire rack and let them cool completely.
  • Store them in a air tight container.

Note: 

  • The cookies become crispy once they cool down. 

4 comments:

  1. Hi. I tried these cookies today and it came out really good for me (it's the first cookies I have ever baked). You have mentioned to add brown sugar, why is that necessary?

    ReplyDelete
    Replies
    1. No dear its not necessary to use brown sugar...Whenever I bake I like using brown sugar but white sugar will be good too...:-)

      Delete
  2. Hi. I tried these cookies today and it came out really good for me (it's the first cookies I have ever baked). You have mentioned to add brown sugar, why is that necessary?

    ReplyDelete
  3. Hi, Is there any way less amount of butter can be used and still get decent cookies? TIA!

    ReplyDelete