Wholewheat Coconut Cookies

Who doesn’t love a good cookie? By now you already have some experience in baking breads. Think of a cookie as a sweet bread, made with flour, sugar, butter as main ingredients, crisp or soft and chewy, with or without whole eggs or just egg whites.

Persians started enjoying cookies back in the 7th Century A.D. Cookies are enjoyed all over the world, in different forms — bar cookies, stuffed cookies, pressed cookies, drop cookies.

Today, we shall learn how to bake Wholewheat Coconut Cookies. These cookies, with goodness of wheat and coconut, have been a great hit in my home. And the recipe is so simple, that you will get fresh, crumbling cookies every time!

The final result 🙂

Recipe

Ingredients

  • ¾  cup wholewheat flour (about 100 grams)
  • ¼ cup maida (30 grams)
  • ½  cup desiccated coconut powder
  • ¼ tsp baking soda
  • ¼ cup castor sugar
  • ¼ cup brown sugar
  • ½ cup butter or desi ghee
  • ½ tsp vanilla extract
  • ¼  tsp salt (if using ghee or unsalted butter)
  • 1 tbsp thick coconut milk (optional)

Step 1

Use a whisk, and some “good ol’ elbow grease”. You can use a hand-mixer if you are making a large batch.

Cream butter or ghee or oil  and sugar together. Once done, add the vanilla extract.

The creamed mixer should look like this. Don’t forget to add a dash of vanilla essence!

Step 2

Sieve the aata, maida, salt and baking soda twice. This helps in aeration, specially when we are not using much of maida or any stabilizers. Add these dry ingredients gradually to the butter and sugar mixture. Add vanilla extract  and mix gently till everything comes together. Now add coconut powder and mix in the dough gently. Do not over mix.

Add the dry ingredients to the creamed mix, and start mixing.
The dough is ready to go in the fridge. Please do not over-mix — we are making cookies not rotis 🙂

Step 3

Keep the dough in the fridge for about ½ an hour.

Attention bakers!

Please do not skip this! You must keep your dough in the fridge, at least for 1/2 an hour. This does wonders to the dough.

If you have ever baked cookies before and saw them flatten out like a runny egg, it’s because you did not chill your dough. Professional bakers ensure that the cookie dough is chilled before shaping the cookies/ biscuits. This is particularly essential when using eggs in the cookie dough.

Step 4

Preheat the oven at 180℃ for 10 minutes.

Step 5

Roll the dough and cut with a cookie cutter or a round small katori/bowl or a bottle lid with sharp edges. You can also make small balls and flatten them a little. If you are using more butter (than mentioned in the recipe), you will get a dough with dropping consistency. Coat them with desiccated coconut powder or sprinkle coconut powder generously on the cookies.

Ready for the oven. Don’t forget to add the coconut!

Step 6

Bake them for about 20 minutes at 180 degrees celsius in a preheated oven. If your oven is on fan-mode or has a fan, it will bake faster. Cool on a wire rack and store in an airtight container. This way they remain fresh and crisp.

Baking in the oven. The smell is heavenly!

Tips

  • You can also use half atta and half maida, specially in the beginning of your baking journey. This begets more encouraging results for some.
  • Toasting the coconut powder lightly gets you the best flavour. Make it golden brown on low flame or in the oven.
  • You can sprinkle coconut powder on the top or all over the cookies and then bake.
  • You can use khopra or dry coconut after grating and/or powdering it.
  • You can also use fresh grated coconut but then butter or ghee would be less. See the consistency of the dough . It should not become very loose.
  • You can add more sugar -1 or 2 tsps if you like.
  • If you are using egg add some more coconut ,say, 1 tbsp so that the consistency of the dough is right.
  • You can substitute ½ cup butter with ¼ cup coconut oil and ¼ cup coconut milk.
  • You can also use jaggery powder instead of sugar.
  • An egg can be added for chewy cookies.
  • DO NOT OVERBAKE. The cookies should be down when their outer-edges turn brown. If they feel a bit undercooked, that is fine — the cookie will cool down, and firm up outside the oven.
  • Cookies with eggs are soft from inside and crisp outside.

Closing thoughts

And that’s it!

Fresh coconut cookies which will melt in your mouth! Please try this recipe over the weekend, and share your experience.

6 thoughts on “Wholewheat Coconut Cookies

  1. Kavita

    As usual , the recipe is very simple and steps are explained so well with all details. I will surely try. Thanks again Renu ma’am 🙏🏼😊

  2. Kiran Chopra

    Very simple and healthy cookies. You explained each and every step so well with all the details. I’ve tried this recipe and it was liked by everyone. Looking forward to have more simple recipe like this. Thank you Renu ji, you are a great inspiration 🙏🙏

Comments are closed.