Its already march can you believe it? like seriously 2017 whats with all the rushing?!! after a hectic travel schedule finally found the time to write this long due post. These too were as all my other recipes the result of a mad kitchen experiment, honestly these cookies are a curation of a very close friends favorite flavors i.e coconut and white chocolate! Crisp on the outside and melt away as soon as you pop them in your mouth, these cookies are a must try for all you coconut lovers!
COCONUT COOKIES
INGREDIENTS
(makes 8-10 normal sized cookies)
- 1/2cup All purpose flour
- 1/2 cup desiccated coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cups softened butter
- 1/4 cups brown sugar
- 1 tablespoon granulated sugar
- 1 table spoon coconut oil
- 2 tablespoon milk
METHOD
- Sift the flour, baking soda &salt into a large bowl, mix in the desiccated coconut and set aside.
- Now cream the butter, brown sugar, granulated sugar and the coconut oil in a separate bowl with the help of a whisk or preferably a twin blender.
- Combine the dry into the butter mix, slowly add in the milk and switch to hands to combine the dough.
- Chill the dough in refrigerator for about 20-30 minutes covered in cling film.
- Pre-heat the oven to 175' C.
- Now scoop out the dough in tablespoon measures for each cookie onto a lined baking sheet and flaten each cookie slightly with the help of a fork or a flat plate lined with baking paper.
- Bake for about 15-20 minutes until the sides turn golden brown.
- Once the cookies cool dunk them half into melted white chocolate and sprinkle black sesame (optional) and let the chocolate set before eating.
- These cookies will store up to a week in airtight containers.
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