It’s Friday and my kids always look forward for some treat. I love to cook something different from normal on Friday’s. This weekend was going to be unusually busy, as I had back to back Dandiya fun with friends. Its Navaratri season, even though Navaratri was over last Thursday many charities still had the Dandiya/Garbha event. So I decided to bake something instead of making a detailed dinner. Dinner was daddy’s turn on Friday, so I made these crunchy coconut cookies. They turned out so tasty, delicate and crunchy. This super fast, eggless recipe is a must try.
wheat flour 1/2 cup
all-purpose flour 1/2 cup
unsalted butter 1 stick (1/2 cup)
powdered sugar 1/2 cup
unsweetened coconut powder 1/2 cup
cardamom powder 1/4 tsp
almonds thinly sliced 1/4 cup
Pre-heat oven at 350 deg Fahrenheit.
Using a hand mixer beat the butter until creamy.
Add sugar and beat for couple more minutes.
Add in the all-purpose flour, wheat flour, unsweetened coconut powder, cardamom powder.
Mix gently using a spatula till a crumbly dough is formed, don’t over mix.
Line a baking tray with silicon sheet or parchment paper.
Take small spoon full of the dough and line them on the baking tray.
Using a fork flatten to cookies to make the pretty patterns on top.
Garnish with some thinly sliced almonds.
Bake for 14-17 mins in the oven till slightly golden brown.
Enjoy these delicate, crunchy coconut cookies with tea or as a dessert.