December 4, 2014

Eggless Coconut Cookies

           I am from "Kerala" - one of the two southern states in India. Any one who visited the place or knew about it would have no doubts that Kerala is filled with the beauty of backwaters and coconut trees all over. Every house will have a minimum of 2 coconut trees.

         We use coconut in almost all of our cooking right from Breakfast to Dinner. People also use coconut oil for regular cooking and prepare it at home from the farm coconuts after sun drying. May be that is one reason I love coconut cookies. The flavors in these cookies are amazing as its filled with flakes of dried coconut inside. Below is the recipe for the cookies that our family enjoys thoroughly.

  • All Purpose Flour - 1-1/4 cups
  • Dried Desiccated coconut - 1-1/4 cups + 1 Tablespoon (Dried Unsweetened Coconut)
  • Powdered Sugar - 3/4 cup
  • Butter - 1/2 cup (Softened)
  • Salt - 1/4 teaspoon
  • Vanilla Essence - 1 teaspoon
  • Warm Milk - 3 tablespoon
  • Saffron Strands - 10 no's (Optional)

  • Add the saffron strands to warm milk and keep aside so that the milk extracts the color. Take the softened butter in the bowl.

  • Use a hand mixer or whisk and cream the butter until they turn pale white and smooth. Add powdered sugar to this.

  • Now beat the sugar and butter until they are smooth and sugar dissolves completely. Add the Milk with saffron, Vanilla essence, Salt and beat well. 

  • Fold in All purpose flour, Desiccated Coconut to form like a dough. Remember it will be a soft sticky dough.

  • Cover with a plastic wrap and refrigerate for 20 to 30 minutes to let the dough get firm enough. Pre-heat oven to 300'F. Remove the dough and make round balls using a Ice cream scooper to scoop perfectly sized cookie balls.

  • Place these cookie balls in a parchment paper lined cookie tray with an inch space apart. Bake for 10 to 15 minutes or until the cookies are lightly golden from the bottom. Make sure to watch as they will be baked quickly.

  • Perfectly baked cookies filled with coconuts are available for serving.

My Notes:
  • Creaming butter and sugar makes the cookies crispy and smooth. 
  • Use desiccated coconut as they are unsweetened and dried. 
  • Please do not use desiccated coconut flour if you like the cookies with a light crunch.
  • Desiccated coconut is available in Indian Stores or Whole Foods or sometimes in speciality stores that sells products from various countries.
  • Make sure to bake them on low heat as they cook quick and are easily burned if not watched properly.
  • You don't need to use the dough completely. Make the equal sized balls and freeze them. use a ziplock bag and store for future use.

For more delicious Cookie recipes for Holidays... 
Check out below links from my Food Network Friends:

Feed Me Phoebe: Gluten-Free Ginger Cookies
5 Must-Bake Holiday Cookies
Jeanette's Healthy Living: 
Toasted Coconut Chocolate Chip Oat Sorghum Cookies
Dishin & Dishes: 
Dark Chocolate and White Chocolate Peppermint Bark Bites
Daisy at Home
Eggnog Cookies
Napa Farmhouse 1885: 
Chocolate Italian Cookies (Biscottini Glassati al Cioccolato)
Red or Green: 
Biscochitos (New Mexico State Cookie)
Swing Eats: 
Florentines (gluten-free)
Virtually Homemade: 
Soft Sugar Cookies (gluten free)
Molasses Roll Out Cookies
Dishing With Divya: 
Eggless Coconut Cookies
Taste with the Eyes: 
Heavenly Fried Cookies with Ginger, Honey, Pine Nuts
The Cultural Dish: 
A Taste of Tradition: Italian Pizzelle Cookies
Elephants and the Coconut Trees: 
5 Favorite Holiday Cookies
The Mom 100: 
Crystallized Ginger Shortbread
The Wimpy Vegetarian: 
Rugelach - Your New Go-To Holiday Cookie
FN Dish: 
10 Recipes to Win Your Holiday Cookie Swap

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