I made these crunchy coconut cookies for Diwali last year. Coconut cookies used to be one of the staple treats in my family during the festive occasion but the recipe I have shared on this page is a slightly different one than that my mom used to make when I was a child. I will share that recipe in another post.
This recipe is a fairly new one, and I must say, it turned out really well for a first time. The cookies were delicious and crispy and filled my kitchen with the lovely aroma of coconut as they were baking.
Here are a couple of things about this recipe. The ingredients used are pretty basic - butter, sugar, flour and egg and the only uncommon ingredient in there was off course coconut. I used white chocolate sprinkles to decorate the tops, but you can also used desiccated coconut to decorate the cookies.
I used dried desiccated coconut (which I purchased from a local store) 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 your 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.
These are cut out cookies and I used a small round cutter to cut them out. The cookies were not too thick, about 1/8 of an inch. To ensure the thickness of the cookies was uniform, I used 2 wooden dowels as a guide on both sides of my cookie dough when rolling it.
And I have to admit, cutting out perfectly round the cookies was not an easy task. Well, cutting was actually easy, but the cookies did not turn out in smooth round cut outs and that was simply because of the coconut in the dough. And so I had to manually smooth the sides so that there is not too much coconut pieces jotting out of the 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.
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 crunchy, it is very important that they are kept in a completely air tight jar to retain the crispy texture.
If you have any comments or queries, please leave them in the section below. I will revert as soon as I can.
Happy Decorating :)
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