Eggless coconut cookies....

Coconut cookies are crunchy yet soft with a textured bite and a wonderful smell. Well thats what a bite of these melt-in-mouth cookies told my  taste buds. Perfect I should say. A cookie well worth a try and recipe a keepsake

I was looking for a perfect and easy recipe to try these cookies. I looked into many of them, picked some stuff from this and some from that. Measurements were different in different recipes. So I had to settle down with something I was comfortable. First I decided to make just a small batch... did not want to end up with something thats not satisfacctory

Basic ingredients are the same but the way we mix it, baking temperature, baking time and the amount is all that matters. Well my stumbling upon the internet did bear good fruit :) Mine was perfect to my taste and we all loved it

Serves... 20 cookies 

Serve option... Can be stored for 4-5 days 

This is what u'll need....

All-purpose flour - 1/2 cup
Buttter - 1/4 cup
Powdered sugar - 1/4 cup
Coconut flakes or dessicated coconut - 1/4 cup + extra for rolling
Baking powder - a pinch(optional)

Here is the stir....

• Take room temperature softened butter in a wide bowl. We need softened butter and melted butter. So in case you are using a microwave to soften butter then please take care and keep an eye

• Add 1/4 cup of powdered sugar to the butter

• Use a fork or a hand blender to mix the cream and sugar. Beat it until it turns creamy and fluffy

• Measure in coconut flakes. I used store-bought flakes but you can use fresh coconut if you have. I think fresh will give even more flavour to the cookie

• Add flour to the bowl

• If you planning to use baking powder then add it now. This is purely optional

• Mix everything together so that it is all blended well. No need to beat the mixture. It just has to come together and there should be any white flour visible in the bowl

• It will be a sicky dough but its ok. That is how its supposed to be

• In a flat plate spread some coconut flakes

• Pinch out a little dough and roll it into a ball. Put it over the coconut flakes and roll it to cover on all sides

• Repeat step with remaining dough and place them all on a baking tray

• Place this inside a 220 degrees preheated oven and bake for around 18-20 minutes or till the top starts to turn a beautiful golden brown. Mine took 18 minutes

• Remove from oven. Cool cookies on a cooling rack 

• Once at room temperature store it an airtight container to keep it fresh for a longer time

• Serve with love and enjoy

Note:

• Cream the sugar and butter till light and fluffy
• Dont overmix the flour . Just mix till everything in the bowl is pulled in
• Baking powder is optional. If using then use only a pinch