Eggless Almond Coconut Cookies Food
EGGLESS ALMOND COCONUT COOKIES
Make and share this Eggless Almond Coconut Cookies recipe from Food.com.
Provided by Prasanna Hede
Categories Dessert
Time 25m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven at 180c / 356f.
- To begin with,in a mixing bowl add the butter and ghee.
- Mix well.
- Make sure that the butter and ghee are at room temperature.
- Now to this add the maida,almond powder,sugar,salt,dessicated coconut.
- Mix well.
- This mixture will be of crumbly texture initially.
- Now slowly add the milk and start making a soft dough.
- Do not knead the dough like chapati dough.
- Mix it with soft hands.
- Now on a baking tray,place the parchment paper/butter paper.
- Make small round dough balls.
- Place the balls on the baking tray with some space in between them for the cookies to grow.
- Bake the cookies at 160c / 320f for 15 minutes or till they are slightly brownish on the top.
- Let them cool completely.
- Store them in an airtight container.
- Enjoy with tea!
Nutrition Facts : Sodium 22.1
CRISPY COCONUT COOKIES
This recipe was passed along to me a number years ago when I made mention I was looking for new recipes to add to my collection for Christmas baking. This excellent crispy cookie is not only great at Christmas, it's one of those simple delights great to serve for any occasion ... one of those 'looks simple but you can't just eat one' kind of cookie. I suspect the cream of tartar makes for a crispy light cookie. NOTE: any fine coconut can be used when making these cookies, do not substitute with medium or coarse coconut, they just do not work for these cookies. Fine coconut is readily available in the baking section of most stores.
Provided by Gerry
Categories Dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Cream shortening with sugar.
- Add beaten egg and extract.
- Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
- Add the fine dessicated coconut and mix throughly.
- Roll into small balls, put on a greased cookie sheet, press down with a fork.
- Bake for 15 minutes at 325, cookie should be nicely colored.
- A reminder that ovens vary, so do watch your cookies!
- Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.
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- Sift the flour. Sifting is a way of aerating your flour and also making sure that there are no large lumps in it.If there are leftover lumps, in the end, press them against the strainer and sieve. Set it aside.
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