Step-by-step
1
firstly, in a large mixing bowl take ½ cup butter and ½ cup sugar.
2
beat for 2 minutes or until the mixture turns creamy.
3
now place a sieve and add 1 cup wheat flour. you can also use maida.
4
also, add ½ tsp baking powder, ¼ tsp baking soda and ¼ tsp salt.
5
sieve the flour making sure there are no lumps.
6
now add 1 cup desiccated coconut. you can reduce the amount of coconut if you do not prefer the strong flavour of coconut.
7
beat and combine the flour with butter mixture.
8
furthermore, add 3 tbsp milk and 1 tsp vanilla extract.
9
continue to beat and mix until the mixture is combined well.
10
bring the mixture together, without kneading the dough.
11
cookie dough is ready, cover and refrigerate for 30 minutes.
12
to prepare cookie in a pressure cooker add in 1½ cup of salt and place a small cup or cooker rack. also, place a plate above it.
13
close the lid of cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.
14
now pinch a ball sized dough and flatten slightly.
15
place the cookie dough over the plate giving good space in between.
16
now cover and cook on medium flame for 15 minutes. you can alternatively, preheat and bake at 180 degree celsius for 15 minutes.
17
the cookie will be soft initially. cool completely and the eggless coconut cookie turns crisp and crunchy.
18
finally, store the coconut cookies in an airtight container and enjoy for a week.
Video
Notes
- firstly, use brown sugar in place of white sugar for more chewy texture.
- also, you can add chocolate chips to prepare chocolate coconut cookies.
- further, i have used wheat flour as a healthy alternative to maida.
- finally, coconut cookies recipe taste good when prepared with good quality desiccated coconut.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/coconut-cookies-recipe-coconut-biscuits/