Thursday, August 29, 2013

Coconut Cookies

These simple and easy to make cookies are not only delicious, but rich and flavorful. I adopted the version by varying proportions and spices according to taste. The basic structure of the cookie depends on the way you cream the butter and sugar. 

Here's how to make these beautiful, tasty coconut cookies that can be enjoyed with a nice cup of chai.

1 cup all purpose flour
1/2 cup powdered sugar
1/2 cup desiccated coconut
1/2 cup unsalted butter at room temperature
1/2 tsp vanilla extract
1/4 tsp nutmeg powder
1/4 tsp cardamom powder
1/4 tsp baking powder
1/8 tsp salt
Pistachios for garnish


  • In a bowl, cream butter and sugar with an electric mixer till creamy. Add sugar in little proportions for better texture.
  • Add nutmeg and cardamom powder to the mixture.
  • In a separate bowl, add the flour, desiccated coconut, baking powder and salt and whisk to combine.
  • With the electric mixer running on low speed, slowly spoon in the flour mixture in small amounts.
  • Combine well to form a soft dough. Do not over mix this to prevent obtaining very dense cookies.
  • Wrap the dough in cling wrap and set on counter for 20 minutes to rest.
  • Pre heat oven to 300F
  • Knead the dough and spoon onto a cookie sheet lined with parchment paper. 
  • Attach the pistachios to the cookie balls and bake for 20- 25 minutes at 300F.
  • Cool the cookies completely before consuming. Store in an airtight container for up to 5 days.

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