whole wheat coconut cookies recipe
Prep time
Cook time
Total time
whole wheat coconut cookies,
Recipe type: Starters and Snacks
Cuisine: World
Serves: 3
  • whole wheat flour - 1 cup
  • fine sooji or semolina - 1 tablespoon
  • sugar - ½ cup
  • desiccated coconut - ¼ cup + for garnish
  • butter - ½ cup
  • salt - a pinch
  • vanilla extract - ½ teaspoon
  • milk - 2 - 3 tablespoons
  1. Preheat oven at 180-degree centigrade and line a baking tray with parchment paper. Keep aside.
  2. Add sugar to a mixer jar and grind it to a fine powder. Keep aside.
  3. In a mixing bowl, add butter and powdered sugar. Beat well until it becomes light and creamy. Add salt, vanilla extract and mix well.
  4. Now add the whole wheat flour, fine semolina, and desiccated coconut, mix well until well combined.
  5. Add milk little by little and mix well to get a soft and smooth dough.
  6. Pinch out small pieces of dough and roll it into a ball. Take each ball, press it gently and flatten it with a fork.
  7. Spread desiccated coconut on a plate. Dip the top side of the cookies on the coconut and place them onto the baking tray around 1-inch apart from each other.
  8. Place the baking tray in the middle rack and bake them at 180-degree centigrade for 18 - 20 minutes or until the top of the cookies become golden brown in color.
  9. Remove them from the oven and allow them to cool down for 2 - 3 minutes.
  10. At this stage, the cookies will be soft. Remove them gently using a spatula and place them on a wire rack. Allow them to cool and they will become crunchy.
  11. whole wheat coconut cookies is ready. Let them cool completely and then store them in an air-tight container.
Recipe by Vegetarian Indian Recipes at http://vegetarianindianrecipes.com/whole-wheat-coconut-cookies-recipe/