These light and crispy coconut cookies are so easy to make and great for snacking.
I remember making these coconut filled cookies every single year during Diwali in my younger days with my mom. And ever since I got married and moved out, I have not really been keeping up with the tradition for making our family favorite cookies until last year when I decided to make a batch of these lovely cookies again.
This recipe is a fairly new one as I did not have my mom's recipe with me at that time, and I must say, the cookies turned out really well despite making them for the first time. The cookies were deliciously light and crispy and the aroma of coconut that filled my kitchen as the cookies were baking was a beautiful reminiscence of my days baking and preparing for Diwali with my parents and siblings.
Here are a couple of notes about this recipe:
The ingredients used are pretty basic - butter, sugar, flour and egg and the only extra ingredient in there was off course coconut. I used dry, unsweetened desiccated coconut for this recipe. The coconut was dry and therefore, the amount of butter and egg in the recipe was just nice to produce a soft dough that came together well without sticking to the bowl. You can also used freshly grated coconut, and if you do, you would need to watch out for the moisture level in the cookie dough as freshly grated coconut definitely has a lot more liquid in it and the cookie dough might end up being too sticky to roll out. I have personally not tried making these cookies with fresh grated coconut so I cannot say for sure on the ingredients measure.
And I have to admit, cutting out perfectly round the cookies was not an easy task. Well, cutting was actually easy, but the cookies will not turn out in smooth round cut outs and that is simply because of the coconut in the dough. And so you will have to press any stray coconut strands to the sides of the cut out cookie dough to tidy them up. If all this is too much trouble, you can always scoop the dough with a spoon, shape them into round balls and press them with the back of a glass dipped in flour for a round coconut cookies. This way, there is no need to worry about the coconut strands jutting out of the cookie dough.
And for the cookies deco, I used white chocolate sprinkles. To ensure these sprinkles stayed of the cookies, I brushed the top of each cookies lightly with egg white. And then I sprinkled the sprinkles on. That way, I knew the sprinkles would not fall off when I lift them from the baking trays into wire rack and my cookie jar. If you do not want to use white chocolate sprinkles to decorate the tops, desiccated coconut is another good choice. The cookies are great when left plain too.
Given that the cookies were made in bite sizes, baking time for them was not long. It took approximately 8 to 10 minutes for each tray to bake and since these cookies are meant to be crispy, it is very important that they are kept in a completely air tight jar to retain the crispy texture.
Here is the full printable version of my coconut cookies recipe: