Eggless Baking |

Whole wheat coconut cookies: I am sure that definitely, you will love these eggless whole wheat coconut cookies. They are very delicious and aromatic. These tasty, eggless cookies are mainly prepared by "whole-wheat" flour and desiccated coconut. These delightful and flavorful coconut cookies are best to serve along with hot tea or coffee for tea time snacks. More Recipes from this blog you might like. Whole Wheat Cornflakes Cookies Eggless Soft Chewy Brownie Cookies Eggless Whole Wheat-Almond Butter Cookies whole wheat oatmeal Cookies Eggless Whole Wheat coconut cookies recipe: Main Ingredients: Wheat flour and coconut Level of cooking: Medium Taste: crispy and mildly chewy with coconut flavour 1 cup Whole Wheat Flour1/2 cup Powder Sugar1/2 cup Unsweetened Desiccated Coconut1/2 cup Butter (softened)A pinch of Salt1/4 teaspoon Vanilla Essence2-4 tablespoon Milk or as needed1/2 teaspoon Baking Powder4-5 tablespoon Unsweetened Desiccated Coconut for garnish 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 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. Note: The time required for baking the cookies may because of the different sizes and settings of the oven. Eggless whole wheat coconut cookies (step by step with photo) Preparation: Preheat the oven to 180 degrees C. Method: Step1: In a mixing bowl, sieve whole wheat flour, salt and baking powder, and coconut. Step2: Add coconut and mix them together to ensure even mixing. Keep this aside. Step3: 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 into 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 the preheated oven. Bake the coconut cookies at 180-degree centigrade for15 minutes or until cookie starts to turn golden in colour. Transfer baked cookies over a cooling rack to prevent further cooking. eggless whole wheat coconut cookies are ready to serve. Enjoy! If you liked this, please share. Thanks!

Eggless Baking

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