Whole Wheat Coconut Cookies with hot tea/Coffee for a perfect evening!
Whole Wheat Coconut Cookies, this is an eggless cookie with a rich flavor of coconut. Most of the cookies were made of all purpose flour (maida) but we can make the cookies a little healthier by using wheat flour instead of maida. This same recipe we can use maida also if you wish to do. Maida requires less sugar. I have sweet tooth, so even with maida i use more sugar than needed :-).
I always love coconut flavored cake or cookies more than the regular ones. Coconut adds a nice flavor to the dish and makes it outstanding. I have used desiccated coconut, but we can use freshly grated coconut also. We can also use coconut oil instead of butter. I love to make batches of cookies especially during Christmas holidays. My kids would love to help me making the cookie dough and also finish up the cookies faster!
Its always a good practice to refrigerate the cookie dough before cutting into discs and bake it. The refrigeration process allows all the ingredients to blend well so that the flavors gets nicely incorporated and also makes the dough firm so we would be able to cut into discs. For this Whole Wheat Coconut cookies, it took nearly 20 minutes in my oven to get a nice crispier cookies. Different oven work in different power and hence depending upon the oven we have, we have to adjust the cooking time accordingly. Some people like chewy cookies instead of crispy cookies, for them the cooking time should be less than 20 minutes. Always, the freshly baked cookies seems to be soft, but allow it to cool down completely and the cookies will get firm and crispy eventually. Try these wonderful Whole Wheat Coconut Cookies during Christmas holidays and share your comments!
Preparing Dry Ingredients
Preparing Wet Ingredients
Resting Cookie Dough
Preheat the Oven at 300 deg F
Preparing Cookie Discs