Coconut Finger Cookies
Ingredients
- 2 cup All purpose flour wheat flour
- 1½ tsp Baking powder
- ¼ tsp Salt
- 113 gm Butter room temperature
- ½ cup Granulated sugar
- ¾ cup Desiccated coconut
- 4 tbsp Milk/Coconut milk
Instructions
- Mix flour, baking powder and salt. Combine desiccated coconut and sugar.
- Rub the butter into the flour until it resembles fine bread crumbs.
- Add the desiccated coconut and sugar mix and stir, keeping aside 2 tbsp for topping the cookies.
- Add a Tbsp of milk at a time and knead to a stiff dough.(I used 3 Tbsp)
- Roll out the dough into a 1/2 inch thick rectangle.
- Trim the sides.
- Brush with water and top with the desiccated coconut and sugar.
- Cut into 1 inch x 3 inch fingers and transfer to a cookie sheet.
- Bake in a 350 F preheated oven for 20 - 25 mins keeping a close eye after 15 mins. ** Cool completely on the cookie sheet.
- Crunchy and delicious coconut cookies ready to enjoy with your cup of tea/coffee :)…
Notes
- If desiccated coconut is not available, you can slightly dry roast fresh coconut on low flame, don't wait for the color to change.
- **To bake on the stovetop in a Kadai or Pressure cooker** Take a big pot, put a wire rack or inverted steel bowl, then cover with a lid and pre-heat for 5-10 mins on medium flame. Place the cookies on a small tray or pan, cover the Kadai and bake on low flame for 20-25 mins until golden brown. (If using a pressure cooker, do not use the rubber gasket and weight.)
Tried this recipe?Let us know how it was!