Indian · Dessert
Coconut Cookies
These Indian-style coconut cookies pack desiccated coconut and ghee into a short, crumbly dough lifted with cardamom, baked until the edges turn golden while the centres stay tender and pale.
$1
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
274Calories
3gProtein
18.8gFat
23.7gCarbs
9.9gSugar
2.2gFiber
306mgSodium
77mgChol
13gSat Fat
83mgPotassium
17mgCalcium
1.2mgIron
0.1mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Stella Artois
local
Masala Chai
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F) and line a small baking sheet with parchment.
2
In a bowl, cream the softened ghee and sugar together until pale and slightly fluffy, about 2 minutes by hand.
3
Beat in the egg yolk and vanilla extract until fully combined.
4
Sift in the flour, baking powder, cardamom and salt, then fold in the desiccated coconut until a soft, slightly crumbly dough forms.
5
Divide the dough into 2 equal portions and roll each into a ball, then flatten gently to about 2cm thick on the lined sheet, spacing them apart.
6
Bake for 14-16 minutes until the edges turn light golden brown while the centres remain pale.
7
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely and firm up before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g All Purpose Flour, sifted
- 20g20g Coconut Desiccated
- 22g22g Ghee, softened
- 18g18g Sugar White, fine
- 9g9g Egg Yolk, lightly beaten
- 2g2g Baking Powder
- 1g1g Cardamom, ground
- 1g1g Salt
- 2g2g Vanilla Extract
