These tasty, chewy coconut cookies are full with the natural coconut flavor & also very healthy at the same time.
- All purpose flour- 1 cup
- Vegetable oil- ½ cup
- Caster sugar/ white powdered sugar- ½ cup
- Fresh grated coconut- ½ cup
- Baking powder- ¼ tsp
- Milk- 5 tbsp + more (depends on the cookie dough binding)
- Vanilla extract- 1/2 tsp
Ina bowl mix everything except milk. Mix using your fingers. Now slowly add milk 1tbsp each time (add + mix). The cookie dough should be little crumble, not sticky at all in texture, so don’t worry about that. Take a small portion from the dough, shape it round using your palms. If the round is holding the shape, then your cookie dough is ready to use, stop adding milk. Take out equal sized portion from the dough & make small balls, the size should be smaller than a lemon. Press in between your palms, to give a flat round disc like shape. Shape the ages slightly with index finger. Place in a baking tray lined with parchment/ butter paper. Preheat the oven at 180 degree centigrade. Bake for 20 minutes. Stop & flip the cookies, bake for 6-7 minutes more for even baking from the both sides. Remove the cookies from the oven. The cookies will be soft after baking but will harden when cool, so don’t worry about that. Let the cookies cool down for two to three minutes on the baking tray itself. Shift them onto a cooling rack and leave there till they cool completely. Store in an airtight container.
I use convection microwave oven so I baked these cookies from both of the sides. If you are using a regular oven I don’t think you need to flip the cookies for further baking from the bottom.
You can use wheat flour also or AP flour & wheat flour can be used in a 50:50 ratio. This time I used ¾ cup wheat flour + ¼ cup AP flour. The taste was good.