Bakery Style Eggless Coconut Cookies are crunchy yet melt in mouth and very delicious .Its a very easy and simple recipe which I have been following since years and it has never failed me.
Just few ingredients and these yummy coconut cookies are ready .These cookies stay well for 15 days if stored well in an airtight container.
Crunchy yet melt in mouth eggless coconut cookies can be enjoyed with tea coffee or as it is..Kids will surely love this bakery style coconut cookies. You can shape them into square rectangular pieces and roll them into the dessicated coconut or keep them as it is they taste great either ways.
Ingredients:
150 gm maida/all purpose flour
120 gm butter softened
70 to 80 gms powdered sugar
60 gm dessicated coconut powder plus 2 - 3bsp to dust /roll
1 tsp vanilla extract
1/2 tsp baking powder
Milk 1 tbsp
Method:
- Sift flour & baking powder and a pinch of salt only if using unsalted butter together and keep aside.
- Beat butter and sugar till soft and creamy.
- Mix in the dessicated coconut powder and the vanilla extract.
- Now add the sifted flour and milk and mix till it comes together like dough do not knead .
- Divide the dough into balls and shape into cookies or roll and cut into desired shapes with cookie cutter and roll them or dust the dessicated coconut over each cookie .
- Place them on a tray lined with parchment.
- Preheat the oven at 180 degrees Celsius for 10 min
- Bake for 18 to 20 min at 180 degree Celsius or till they turn light golden brown .
- Cool and store in an airtight container.
Notes
I have used unsweetened dessicated coconut.
Add salt only if using unsalted butter .
4 comments:
looks inviting ..m going to try them ..loved that its eggless...
looks too good
looks tempting
crunchy and tempting cookies..loved it!!
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