Coconut Cookies | Tea time Crunchy Coconut Cookies (Step by Step Pics)

I love dipping crunchy cookies in  chai(tea) and having it.How many of you do the same??I remember having these coconut biscuits as a kid and used to love them.They are really addictive and delicious with coconut flavors.The dipping of dessicated coconut at the top is optional as the cookeies have real could flavors without the topping too.However,the topping gives an extra crunch and flavor.This cookie was loved by all in my family.These cookies are made with wheat flour but you can always use all purpose flour(maida).In that case reduce the moisture content by reducing the milk or addiong milk little by little as required.Try these out and enjoy with tea !!

Preparation time~20 minutes
Baking time~20 minutes
Serves ~20-22 cookies
Ingredients
wheat flour 1.6 cups(1.5 cups+ 1tbsp+2tsp) or 200 gm
powdered sugar 2/3 cup (85g)-1/2 cup (100g)
unsalted butter,soft at room temp  approx 7 tbsp (100g)
baking soda a pinch
unsweetened dessicated coconut 2/3 cups(55g)
vanilla extract 1tsp
milk /water 5tbsp or more
salt 1/8tsp

for topping
sweetened coconut flakes/dessicated coconut  1/4 cup

Method

• Powder the sugar in a blender,measure and keep aside.Preheat oven to 350 degrees F/180 degrees C and line two cookie trays with parchment paper.Add the sweetened coconut flakes(for garnish) in blender jar and pulse two to three times to break down the long strands of coconut flakes,keep aside(If you are using dessicated coconut,then add a tsp of sugar in that,mix well and keep aside).
• In a clean bowl,sift the flour,baking soda and salt twice,keep ready.

• In another bowl,beat the butter well using a wooden spoon or spatula.To this,add powdered sugar and mix it well until creamy and off white.Add in vanilla extract and combine well.
• Now,add flour,dessicated coconut and milk,a tbsp each time till the dough starts to come together like a dough(I used 5tbsp of milk).
• Knead the dough well and if your dough becomes loose or butter starts to melt,then refrigerate the dough for half an hour(in that case,put off the oven until use and pre heat just before rolling out).
• I skipped refrigeration as my dough was firm and could be rolled out easily.Lightly dust the surface with flour and using a rolling pin,roll out the dough(the dough may be cracky at the edges,don't worry.Just using your hands or offset spatula,bring the sides together like to form a rectangle shape).Roll out evenly in 1/4" thick and then spread the sweetened coconut flakes on the rolled dough.Using the rolling pin,roll the sweetened coconut flakes gently so that it sticks to the dough and stays in place.Now,run a spatula under the rolled sheet of dough so that it becomes easy to slide the cookies on the parchment paper.Using a cookie cutter of 2" cut out the shapes in roundels,squares or any other.Transfer the cookies on the parchment lined tray and can be spaced closely as these cookies don't spread much.The scraps can be brought together and re rolled till you finish.

• Place and bake in oven for 15-18 mins(at 15 mins the cookies are ready but if you wish to have them crunchy then,give another 3 mins.Mine got ready at 18 mins).The bottom and edges of the cookies are slightly browned and the coconut on top looks toasted.
• Cool on wire rack and store in  sir tight containers or serve with tea !!

NOTES
* The recipe is inspired from Vah chef's video but tweaked slightly by replacing wheat flour for all purpose flour(maida).I use ashirwad atta(wheat flour).
* You can use all purpose flour too.In that case omit adding the baking soda.
* You can add water instead of milk but I added milk.
* You can use dessicated coconut for garnish too.In that case add a tsp of sugar to the dessicated coconut and then add to the topping instead of sweetened coconut flakes.

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Enjoy with your tea !!