Ingredients

The following ingredients have 4 Servings
  • 1 Cup Atta / Wheat Flour
  • ⅓ Cup Sugar
  • ¼ Cup Dessicated Coconut ((Heaped))
  • ¼ tsp Baking Soda
  • ¼ Cup Butter
  • ¼ tsp Vanilla Essence
  • 2 tbsp Milk ((If Needed))

Instruction

  • First, measure and keep the dry ingredients ready. For a healthy version, I replaced All-Purpose Flour/maida with Atta. Also, white sugar can be replaced with brown sugar or pure powdered jaggery. Instead of butter, the same quantity of coconut oil can also be used, which boosts the flavor of the cookies.
  • To a mixing bowl, add the butter, powdered sugar, and vanilla essence.
  • Using a hand whisk or electric beater, blend for 2 minutes at low speed, till smooth.
  • In another bowl, add the atta.
  • Then, add the desiccated coconut and mix it well. I mixed it in a separate bowl, so there will not be any lumps.
  • To the butter-sugar mixture, add the atta and desiccated coconut mix.
  • Slowly combine the dough till smooth and never knead it. If the dough is very dry, sprinkle little milk (I used 2 tbsp of milk), or if it is sticky, add very little flour and knead again.
  • It looks like biscuit crumbs now.
  • As you combine, the dough forms a mass. Cling wrap the dough, and refrigerate the dough for 2 hours or overnight. NEVER bake it immediately without refrigeration else the cookies melt.
  • Remove the dough from the fridge, it changes in color slightly by refrigeration. Let it stand for 10 minutes and combine again. Make small-sized smooth balls.
  • Flatten the ball slightly and smoothen the sides too.
  • Do the same with the remaining dough.
  • Now, roll the dough over the desiccated coconut. Preheat the oven for 10 minutes at 180C / 350F. Also, line the baking tray with butter paper and dust with some flour.
  • Arrange the cookie dough on the tray by leaving a 2-inch gap. Keep the tray in the center rack and bake for 12 to 15 minutes, till the base turns to a slightly golden color. Don’t bake more than that, as the cookies get burnt easily.
  • Remove the cookies from the tray, place them in a wire rack, and allow it to cool completely. First, the cookies seem soft but it turns crispy as it cools down. Store in an airtight container, it stays good for 2 weeks.
  • Enjoy these Coconut Biscuits during teatime.