Eggless Whole Wheat coconut cookies recipe:
Main Ingredients: Wheat flour and coconut Level of cooking: Medium Taste: crispy and mildly chewy with coconut flavour
Servings 24 cookies
Calories 92kcal
Ingredients
- 1 cup Whole Wheat Flour
- 1/2 cup Powder Sugar
- 1/2 cup Unsweetened Desiccated Coconut
- 1/2 cup Butter softened
- A pinch of Salt
- 1/4 teaspoon Vanilla Essence
- 2-4 tablespoon Milk or as needed
- 1/2 teaspoon Baking Powder
- 4-5 tablespoon Unsweetened Desiccated Coconut for garnish
Instructions
- In a mixing bowl, sieve whole wheat flour, salt and baking powder, and coconut.
- Add coconut and mix them together to ensure even mixing. Keep this aside.
- Take butter, vanilla extract, and powdered sugar in another mixing bowl; whisk them with beater until smooth and light.
- Add dry mixture to the butter mixture and mix well.
- Add a little milk to make Dough should be very soft.**If the dough looks soft or sticky, Cover the dough with plastic wrap or keep in bowl and cover with a lid and keep in the refrigerator for 20 minutes.
- Divide the cookie dough equal parts and make them into round balls and flatten them with your palms to shape the cookies.
- Dip the top side of the cookies into the coconut.
- Place the dough balls on a greased cookie sheet about an inch apart.
- Place the baking tray in preheated oven and bake at 180-degree centigrade for around 15 minutes or until cookie starts to turn little dark in colour.
- Eggless Whole Wheat coconut cookies are ready to serve
Notes
- Transfer baked cookies over a cooling rack to prevent further cooking.
- cookies will be soft when you remove from oven let them cool at room temperature.
- They will turn crispy and chewy after cooling the store then in an airtight container at room temperature.
- If you are using salted butter, do not add extra salt.
- You can use either cardamom powder or vanilla essence as per your choice.