Friday, August 15, 2014


These scrumptious coconut cookies are a cross between a coconut macaroon and a Coconut butter cookie.

Recipe for Chewy Coconut Cookies / Macaroon style Coconut Butter cookies
preparation Time : 30 mins,  Makes 36 Coconut cookies
Sweetened Shredded Coconut : 1 package / 5 1/3Cups / 14oz 
All Purpose Flour / Maida : 1 1/2Cups
Cold unsalted butter : 6tbsp, cut into small pieces
Granulated sugar : 3/4cup + 1tbsp
Salt : 1/2tsp 
Baking powder : 1/4tsp
Egg : 1 
Milk / cream / half and half : 1tbsp
Vanilla extract :
1 tsp 

Directions :

1. Preheat oven to 350 degrees. Take 1 cup of  sweetened Shredded coconut and place it on a plate. Keep aside.

2. Place remaining coconut in a food processor/ mixer along with sugar, salt, and baking powder; process until finely ground. You have to work in batches. If you have a food processor , the entire mixing (step 2 and step 3) you can do in the food processor. other wise transfer the coconut sugar mixture to a wide bowl and add all purpose flour. Using a hand whisker / balloon whisker, combine both slowly.

3.  In a small bowl add egg, Vanilla extract and milk, combine well. Make a well in the center of flour coconut mixture and add the egg mixture. Now mix it with a fork / hand and then add cubed cold butter. Mix well using hand.  

4. Take lime-sized balls from the mixture and roll it on the sweetened coconut mixture on plate (step 1), and arrange on baking sheets 2 inches apart. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.