Pan Indian

Coconut cookies

Name: Coconut cookies
Total time: 40 min
Yield: 12 servings
Cuisine: Indian bakery
Ingredients: 1/2 cup minus 1 tbsp soft butter; 3/4 cup powdered sugar; 1 cup maida (all-purpose flour, plain flour); 1 cup desiccated coconut (unsweetened shredded coconut); 1 1/2 tbsp milk; 1/2 tsp baking powder; 1/2 tsp vanilla essence (vanilla flavouring, imitation vanilla extract); a pinch salt

Crisp, golden and full of toasted coconut. The bakery biscuit that smells like a holiday.

40 minTime

2 gProtein each

mildSpice

The bakery jar biscuit2 chapters · 1 min read

Make it your way

Grandma's wayEggless butter and coconut biscuits, bakery style.

The original

172kcalsame

2 gproteinsame

1 gfibresame

40minutessame

Classic coconut cookies.

Per serving, worked out from the ingredient table.

Ingredients

Butter½ cup minus 1 tbsp, soft

Sugar¾ cup, powdered

Maida (all-purpose flour, plain flour)1 cup

Desiccated coconut (unsweetened shredded coconut)1 cup

Milk1½ tbsp

Baking powder½ tsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Salta pinch

Method

5 steps

1Cream butter and sugar until fluffy. Add vanilla.
2Mix in the maida, three quarters of the coconut, baking powder, salt and milk.
3Heat the oven to 170 C. Roll into balls, roll in the remaining coconut and flatten slightly.
4Bake 14 to 16 minutes.
5Cool on the tray until crisp.

Serve it like this

Pile into a glass jar or plate and serve with chai or filter coffee.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Coconut cookies

Make it your way

Ingredients

Method

Make it a meal