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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add butter and sugar to a large bowl. Beat with an electric hand mixer for about 2 minutes until the sugar dissolves and the mixture turns pale, smooth, and creamy. Scrape down the sides of the bowl with a spatula.
Set a sieve over the creamy butter mixture. Add whole wheat flour, baking powder, baking soda, and salt. Sift the dry ingredients directly into the bowl.
Add desiccated coconut. Beat and mix briefly on low speed until everything combines well into a crumbly texture.
Pour in milk and vanilla extract. Beat again briefly to combine, taking care not to overmix. Bring the mixture together gently using your hands to form a soft dough.
Cover and refrigerate the dough for 30 minutes to firm up.
Preheat your oven to 180°C (approx. 350°F). Line a baking tray with parchment paper or grease it lightly.
Take out the chilled cookie dough from the refrigerator. Scoop small, ball-sized portions of dough. Roll between your palms and flatten slightly into neat cookie discs.
Place the cookie discs onto the prepared baking tray, leaving enough space between each cookie for even heat circulation.
Place the baking tray into the preheated oven. Bake at 350°F (180°C) for 15 minutes until the edges turn a light golden color.
Carefully remove the baking tray from the oven. Transfer the cookies onto a wire cooling rack and allow them to cool completely. As they reach room temperature, they will harden into a crisp, crunchy texture.
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Ensure the butter is at room temperature for easier creaming.
Chilling the dough helps the cookies maintain their shape during baking.
Can I use regular flour instead of whole wheat flour?
Yes, you can substitute whole wheat flour with all-purpose flour if desired.
How should I store these cookies?
Store the cookies in an airtight container to maintain their freshness.
Can I add nuts to the cookie dough?
Yes, you can add chopped nuts like almonds or walnuts for extra texture.
What if I don't have a hand mixer?
You can use a whisk, but it may take longer to achieve a creamy consistency.
Can I use fresh coconut instead of desiccated coconut?
Desiccated coconut is recommended for the best texture, but you can try using fresh coconut if it's well-drained.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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