May 20th, 2009
I have never been a cookie person and I have never enjoyed making them or eating them until recently. Having made a batch of coconut cookies yesterday, I have just discovered a newfound passion and I have visions of making a variety of cookies to be relished by those close to me. I particularly look forward to the day when my infant son will taste his first cookies.
Making these coconut cookies was really easy and they were ready in a dash. I try my hands at only such recipes these days, considering the erratic schedules of my infant son. The days when I used to make elaborate, exquisite cakes and other intricate recipes seems like a past life. Since we all know that change is the only constant in life, I know for sure that this phase of my life will change too. And while this phase lasts, I want to enjoy and savour every moment spent with my baby and watch him grow.
The next time I make a batch of these cookies, I’m going to substitute the plain flour with whole wheat flour and try and intensify the coconut flavour by substituting the butter with coconut oil for a much healthier and vegan version of the recipe given below.
Coconut Cookie Recipe
For a healthier version, substitute plain flour with whole wheat flour. The butter can be replaced with coconut oil for a variation.
100 gm plain flour
50 gm butter
50 gm fine sugar (icing or confectioners sugar)
50 gm grated fresh coconut
¼ tsp baking powder
1 tbsp milk
1/2 tsp vanilla extract
Preheat the oven at 175 degree centigrade. Mix the baking powder with the flour and sieve once to make the mixture uniform. Beat the butter and the sugar until soft and creamy with the help of a spoon or a wire whisk. Put in the flour, grated coconut, vanilla essence and milk and form into a dough. Roll the dough into a cylinder. Cut into equal pieces and place them on a baking tray lined with baking parchment/paper. Lightly press the pieces with a fork. Bake at 175 degree centigrade for 15 minutes.
Makes about 24 bite sized cookies or 12 large ones