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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Grandma's coconut cookies are a nostalgic treat, combining the richness of ghee with the tropical sweetness of coconut powder. The dough is carefully whisked to form peaks, then rolled out evenly for perfectly shaped cookies. Baked to a delicate golden hue, these cookies are crisp yet tender, making them an ideal companion for tea or coffee.
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Whisk fine sugar and ghee in a mixing bowl until the color changes and peaks are formed.
Add Maida, coconut powder, baking powder, and a pinch of salt to the mixture.
Mix everything slowly to form a dough. If the mixture is crumbly, add 2–3 tsp cold milk and continue mixing until a smooth dough is formed.
Place the dough on a plastic sheet, cover with another plastic sheet, and roll out evenly on all sides.
Use a cutter to shape the cookies and place them on a baking tray.
Bake the cookies at 150°C for 10 minutes until lightly golden.
Remove the tray from the oven and use a knife to gently release the cookies.
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If the dough feels crumbly, add cold milk gradually to achieve the right consistency.
Roll the dough evenly to ensure uniform cookie thickness and even baking.
Use a knife to gently release the cookies from the tray to avoid breaking them.
Can I use butter instead of ghee?
Yes, you can substitute ghee with butter, but the flavor will be slightly different.
What is Maida?
Maida is refined all-purpose flour commonly used in Indian baking.
Can I use fresh coconut instead of coconut powder?
Fresh coconut can be used, but ensure it is finely grated and moisture-free for best results.
How do I store the cookies?
Store the cookies in an airtight container to maintain their crispness.
Can I bake these cookies at a higher temperature?
It is recommended to bake at 150°C to ensure even cooking and avoid burning.
