This is a perfect tea-time munch. Super healthy and crispy, these cookies, along with a cup of steaming tea or coffee, can make your evening delightful. This can be made with powdered sugar or granulated sugar – I used granulated sugar here as I love the crunch of it. Also, the choice becomes more healthy as these cookies are made of whole wheat flour.
Winter is the best time for baking. After a hectic week of Bengali pitha-puli, here is the time for me to try out something light, easy and interesting. So, here it is – these cookies have the sweetness of sugar, crunch of coconut and the goodness of whole wheat flour. Please note that, with the below mentioned ingredients I’ve baked 16 pieces of cookies in total. Here’s the recipe for you all.
- 1.5 cup whole wheat flour
- 3/4 cup freshly grated coconut
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 egg
- 1/2 tea-spoon baking powder
- 1/2 tea-spoon vanilla essence
- 8 almond (slitted into half to get 16 pieces)
- melted butter to grease
- Mix whole wheat flour, sugar and baking powder together and keep aside.
- In a large mixing bowl, beat egg with milk and vanilla essence until properly blended.
- Now, add grated coconut with the blended egg and blend again.
- Add the dry mixture to the blended egg-coconut and mix properly. The mixture will be tight and thick, but don’t worry, it has to be like this. Let the mixture rest for 2-3 minutes.
- Spread baking paper on a baking tray and grease with melted butter.
- Take 1 table-spoon of mixture at a time and adjust it to a round shape. Place it on the baking tray and press with your figures.
- While placing them on the baking tray, keep them atleast 2-3 centimeters apart.
- Place 1 piece of almond on the top of each cookie.
- Unless your oven is a huge one, there is a chance that you won’t be able to bake everything at one go. Bake them in different batches.
- Preheat the oven in convection mode on 180 °C for 7-10 minutes.
- Place the baking tray in the centre of the oven and bake for 30 minutes on 160 ºC. Remove the tray from the oven and let it cool down for 2-3 minutes.
- Remove the cookies and place them on the wire rack. Place again on the centre of your oven and bake for another 10 minutes on 150 ºC. The baking time may vary from oven to oven. Read your oven instructions properly.
- Once you have a golden brownish colour on the outer surface, the cookies are done.
- Repeat the same process to bake all the batches.
- Once they are done, remove the cookies from the oven and let them cool down completely to the room temperature.
- Your Coconut Sugar Cookies are ready now.
You can have them immediately or can store in an air tight container for 10-15 days. Enjoy you evening tea with this perfect tea-time munch.
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy baking!