Scale
Ingredients
- 1/3 cup Butter, softened at room temperature
- 1/3 cup Sugar (powdered sugar) {adjust for sweetness}
- 1/2 teaspoon Vanilla extract
- 1–2 tablespoons Milk (if required)
- 3/4 cup All Purpose Flour
- 1/4 teaspoon Baking Soda
- a pinch of Salt (skip if using salted butter)
- 1/4 cup Grated Coconut*
- Handful of Pistachios or Almonds (optional)
- Dessicated Coconut (optional)
Note
- If freshly grated coconut is not available, you can use frozen coconut as well. Just let it thaw / microwave until it is fresh again
- If using dessicated coconut, no need to thaw
Instructions
- Preheat oven to 180C / 365 F. Grease and line a baking sheet.
- Add butter, sugar & vanilla extract to a mixing bowl. Beat together for 1-2 minutes to get a creamy mixture.
- Sift in the flour, baking soda, salt. Mix to form a dough. Add the coconut and fold in gently. Do not knead too much.
- If the mixture is too tough, add a couple spoons of milk to make a softer dough. If mixture is a little sticky, refrigerate for 30 minutes before forming the cookies.
- Form equal sized dough balls and place on the baking sheet at least 1 inch apart from each other. (If you want bigger cookies make bigger balls of dough & vice versa)
- If you like a flatter cookie, gently press each cookie in the middle with your fingers.
- Gently press a pistachio or almond sliver in the middle of every cookie.
- Bake in preheated 180C oven for 12-15 minutes. (watch out from 12th minute onwards.)
- Once done, let the cookies cool completely. Store in air tight jars at room temperature up to 10 days.
Note
- If you like your cookies flat, flatten them a little before baking. Else, skip that step.
- You can use dessicated coconut in this recipe too. But the taste and texture will slightly differ.
- If using frozen coconut, let it thaw at room temperature. (To speed up the process, you can microwave at 10 second gaps)