Cookies are always welcomed whole heartedly in our house hold. including me. Only reason I don’t make them often is, they are so irresistible. Without much ado, I straightway go to these delicious coconut crispies.
It’s simple to put together, saves well, and above all, finest South Indian flavours blended in a bake.
I had some shredded coconuts from my parents farm and vanilla beans gifted by my aunt. I wish I could have save them for ever. They are fresh, bursting with flavors. I wanted to retain the flavors even after cooking, as they were in their original form.
I think these coconuts cookies are one of the finest options to do so. It retains the flavors, and much suitable for my southern flavor favouritism.
It carry relatively less calories and store well, about 3 weeks without refrigeration.
- 2 cups all-purpose flour
- 1.5 cups icing sugar (you may grind the granulated white sugar)
- 1 cup shredded coconut (unsweetened)
- 3/4 cup coconut oil
- 3/4 unsalted butter (melted)
- 1/2 tsp fruit salt (ENO)
- 1/2 vanilla bean scraped or 1 tsp pure vanilla essence
Method: Pre heat the oven at 150 degree C (300 degree F)
Mix the dry and wet ingredients in separate bowls. Stir well and combine the dry and wet ingredients together.
Roll the dough about quarter-inch thick and cut it into desired shapes. You can scrape the left out dough and roll it again. Continue until the dough is completely used.
Grease the cookie tray and place the cookies on the tray. Bake it for 15-20 minutes or until the cookies turn slightly golden-yellow.
Once down, allow the cookies to cool completely and store in an airtight container.
Makes about 50 medium size cookies.