My friend Nadee shared this amazing and easy coconut cookie recipe with me. These coconut cookies are sweet, buttery, and crispy, just like the ones from Indian bakeries. They are absolutely delicious, and you will love every bite!
Check out the video below to see how Nadee makes these delightful coconut cookies.
Sweet and Buttery Coconut Cookies Inspired by Indian Bakeries
These coconut cookies are like a taste of India right in your kitchen! My friend Nadee from India shared this recipe with me, and it is amazing.
Coconut is a big thing in Indian desserts, and these cookies totally nail that flavor. They are sweet, buttery, and have that perfect coconut taste we all love. Picture yourself enjoying these with a hot cup of chai—it is pure bliss!
Whether you want to try some Indian sweets or just love coconut, these cookies are sure to be a hit. Bake a batch, share with friends, and enjoy every bite!
If you love these sweet and chewy coconut cookies, check out this moist and spicy coconut cake recipe here—it is the best I have ever tasted!
Simple Coconut Cookies Recipe
12
servings15
minutes13
minutes180
kcal28
minutesThese simple coconut cookies are sweet, buttery, and crispy, with a bit of chewiness that makes them extra delightful. They have that perfect hint of coconut, just like the ones from Indian bakeries. Get ready to enjoy every delicious bite!
Keep the screen of your device on
Ingredients
1/2 cup (115 grams) butter, softened to room temperature
1 cup (120 grams) powdered sugar
1 cup (100 grams) desiccated coconut
1 cup (125 grams) all-purpose flour
1 tsp (4 grams) baking powder
2 tbsp (30 ml) milk
Additional desiccated coconut for coating
Directions
- Combining Butter and Sugar: Start by mixing 1/2 cup or 115 grams of softened, room-temperature butter with 1 cup or 120 grams of powdered sugar. Use an electric mixer and beat the mixture until the butter becomes light and creamy. This step ensures the base of your cookies will be rich and smooth.
- Adding Coconut: Add one cup of desiccated coconut (about 100 grams) to the creamy butter mixture. This will give your cookies that distinct coconut flavor and texture.
- Sifting Flour and Baking Powder: Use a sifter to sift one cup of all-purpose flour (roughly 125 grams) and one teaspoon of baking powder directly into your coconut and butter mixture. Sifting helps to incorporate air and ensures there are no lumps in your dough. Stir everything together until the mixture resembles a crumbly dough.
- Mixing in Milk: Pour in 2 tablespoons of milk and mix the dough again until it becomes smooth and cohesive. The milk helps to bring the dough together, making it easier to shape.
- Shaping and Coating Cookies: Take portions of the dough and roll them into smooth balls using your hands. Then, gently press each ball flat with your fingers. After that, dip each flattened cookie into additional desiccated coconut to coat the surface, adding an extra layer of coconut flavor and texture.
- Placing on Baking Sheet: Arrange the coated cookies on a baking sheet lined with parchment paper or a silicone baking mat. Ensure there is enough space between each cookie for even baking.
- Baking Cookies: Preheat your oven to 350°F or 175°C. Bake the cookies for about 10 to 13 minutes, or until the edges turn slightly golden and the cookies are set. This will give them a perfect crispiness while maintaining a tender center.
- Enjoy your delicious homemade coconut cookies, just like the ones from Indian bakeries!
Recipe Video
Notes
- Butter Consistency: Make sure the butter is fully softened to room temperature before starting. This ensures it mixes smoothly with the powdered sugar for a creamy texture.
- Desiccated Coconut: If you prefer a more intense coconut flavor, lightly toast the desiccated coconut in a dry pan over medium heat until it’s golden before adding it to the dough.
- Milk Substitution: You can substitute the milk with coconut milk for an even richer coconut flavor.
- Cookie Size: For uniformly sized cookies, use a small ice cream scoop or a tablespoon to portion the dough.
- Storage: Store the baked cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; thaw at room temperature before serving.
- Mix-Ins: Consider adding mini chocolate chips or finely chopped nuts to the dough for added texture and flavor variations.
- Gluten-Free Option: To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Nutrition Facts
- Total number of serves: 12
- Calories: 180kcal
- Carbohydrates: 20g
- Protein: 2g
- Fat: 10g
Like this recipe?
Check Out @FoodHow on Pinterest.
Like our Facebook Page!
Follow us on Facebook
If you have any questions or comments about these coconut cookies, please drop them below the video or here on the blog. I would love to hear your thoughts and help with any questions you might have. Your feedback means a lot to me!