Barnyard Coconut Cookies, is a delicious cookie made with barnyard flour. The cookie tastes just like any other cookie with regular flour except for the closer look, the flour has small black spots. You can make millet flour with any of the millets that you are using. These are crisp cookie on the outside but a mildly sweet soft bites like nankhatai which is a bit addictive with the nutty flavour of coconut. Adding vanilla extract is optional, you can us cardamom powder or any other flavour of your choice. These store well for more than a week in airtight containers. I have tried making flour with barnyard, foxtail and finger millets and have tried baking with these too. If you love baking with millets, then please check the Foxtail muffins and Ragi Chocolate muffins as well. Do give these cookies a try and enjoy with a cup of black coffee !!
Please check out these barnyard millet recipes-
Preparation time ~ 10 minutes
Refrigeration ~ 30 minutes
Baking time ~ 18-20 minutes
Author ~ Julie
Ingredients
barnyard flour 2 cups
baking soda a good pinch
salt a good pinch
dessicated coconut 2/3 cups
light brown sugar, powdered 3/4 cup
unsalted butter 100g
whole milk 1/2 cup
vanilla extract 1 tsp
Method
- Make your own batch of millet flour as listed in this post here. This is barnyard millet in pic below-
- Sift the barnyard flour with baking soda and salt twice. Keep aside. Add the dry dessicated coconut and mix well.
- Beat the soft butter until fluffy and light. Add in the powdered sugar and beat well. Then add the vanilla extract.
- Add flour + coconut in batches and mix well. Add the milk to combine well. Make a smooth dough and cover with a cling wrap, refrigerate dough for 30 minutes until set.
- In the meantime, line a tray with parchment paper and preheat oven to 350 degrees F or 180 degrees C in the last 10 minutes of resting dough. Make lemon size ball and place on tray, leaving space in between. Add a few strands of dessicated coconut on top and press the top gently.
- Place in preheated oven and bake for 15 -18 minutes. Mine was done in 18 minutes and I generally give last half a minute on the top rod for a nice colour.
- Remove from oven and cool on a wire rack for 15 minutes. These cookies are soft when removed from oven, just check the underside of the cookie, if browned lightly. Then can be removed.
* If using salted butter, omit adding the pinch of salt in flour.
* You can use powdered granulated white sugar. I have used powdered light brown sugar. It's a mildly sweet cookie, and we prefer that way. If you wish to make it more sweet, feel free to add more.
* You may/ may not need half cup milk. Add as per need.
*Adding vanilla extract is optional, you can us cardamom powder or any other flavour of your choice.
* These store well for more than a week in airtight containers.
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What's not to love these buttery coconuty cookies!? They look amazing, Julie.
ReplyDeleteBuonissimi, complimenti!
ReplyDeleteHey Julie, I have a question...can we use powdered jaggery instead of light brown sugar?
ReplyDeleteYes, you can add powdered jaggery but I haven’t tried making cookies with jaggery. The only thing am a bit concerned is the texture of the baked cookie as jaggery is on the softer side so am just wondering if at all it turns chewy than crunchy. Pls do lemme kno too how they turn out.
Delete