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Whole Grain Coconut Cookies

February 24, 2020 by Neeru Gulati 22 Comments

Spread the love

 

I was going to a friends’ get together and they wanted me to bake something healthy and special. Coconut cookies were the first thing I could think of as these are the new family favourite too.

Also, they can be baked in a jiffy with the minimum ingredients. Desiccated coconut gives them an amazing flavour and crunch. I  love the flavour of desiccated coconut. It’s very easy to use and can be stored in the refrigerator for a long time. You can use it to make your cookies flavourful anytime. Replace desiccated coconut with fresh coconut if that’s easily available.

As always I have used whole wheat flour and clarified butter or ghee. You can use butter or coconut oil if you don’t prefer ghee.

Haven’t added any leavening agent. The cookies were amazingly crisp and soft. Everyone found them delicious.

I have made 20 cookies. You can easily double the recipe if you are making a bigger batch.

Whole wheat coconut cookies.

Crispy and melt in the mouth coconut flavoured cookies
5 from 1 vote
Print Recipe Pin Recipe
Servings 20 cookies

Ingredients
  

  • 1 cup Wheat flour
  • 1/2 +1/4 cup Desiccated coconut
  • 1 cup Khandsari sugar
  • 1/2 cup Ghee or clarified butter
  • 1 tsp Vanilla essence
  • 1 tbsp Milk(optional) If the dough doesn't come together.

Instructions
 

  • In a big bowl, cream ghee and sugar until the mixture is fluffy and white. Add vanilla essence and give it a mix.
  • Sieve the flour.
  • Mix flour and 1/2 cup desiccated coconut with ghee sugar mix.
  • If the dough isn't coming together, you can add a tbsp of milk or refrigerate the dough for 15-20 minutes.
  • Preheat the oven at 150 C for 10 minutes.
  • Scoop out the cookies and place them on a parchment paper-lined baking tray. Flatten them with your palm lightly.
  • Keep 1/4 cup desiccated coconut in a bowl and roll the cookies in the coconut.
  • Bake the cookies at 150 C for 15 -18 minutes or until the edges are brown.
  • Cool them on a wire rack and store in an airtight container.
  • They will remain good for a week to ten days.

Notes

Please adjust the amount of sugar according to your taste. Khandsari sugar is less sweet so I have added a cup.
Baking time may vary depending upon the temperature settings of your oven.

Filed Under: All, Cookies Tagged With: Dessicated coconut, Khandsari sugar, Whole wheat flour

Previous Post: « Amaranth Crackers
Next Post: Whole Grain Stuffed Braided Bread »

Reader Interactions

Comments

  1. Bandita

    February 25, 2020 at 5:11 am

    5 stars
    Too good …

    Reply
    • The E-Cook Book

      February 26, 2020 at 7:13 am

      Thank you,Bandita

      Reply
  2. Shagun

    February 25, 2020 at 5:20 am

    Hello, wanted to make these cookies..
    Is it possible to provide measurements in gms..

    Reply
  3. rajal

    February 25, 2020 at 5:56 pm

    Hi Neeru, can I use Chopra or pani wala marital?
    thanks

    Reply
    • The E-Cook Book

      February 26, 2020 at 7:19 am

      Hi Rajal, yes, you can.Dry roast the fresh coconut to reduce the moisture content and cool before adding to the cookie dough.

      Reply
  4. Shivani

    May 9, 2020 at 12:12 am

    Hi Neeru! I baked these cookies last month and they came out amazing. I am planning to bake them again today. Do you think I can substitute maple syrup instead of sugar?

    Reply
    • Neeru Gulati

      May 9, 2020 at 6:03 am

      Hi Shivani, Thank you so much for the feedback. You can use maple syrup. Just keep an eye as the cookies will brown faster

      Reply
      • Shivani

        May 13, 2020 at 12:01 am

        They came out really good with maple syrup! Next time I will try them with dates. Thank you!

        Reply
        • Neeru Gulati

          May 13, 2020 at 6:08 am

          Thanks to you too.

          Reply
        • ARUNIMA BELUR

          May 14, 2020 at 5:25 pm

          Hi. Can you please let me know the amount of maple syrup you used? Thanks

          Reply
  5. Arunima Belur

    May 15, 2020 at 11:18 am

    Hi. Tried this recipe yesterday. It csme out very nice. Beautiful texture n nice flavour.

    Reply
    • Neeru Gulati

      May 22, 2020 at 4:59 am

      Thank you, Arunima

      Reply
  6. ปั๊มไลค์

    May 31, 2020 at 3:53 pm

    Like!! I blog frequently and I really thank you for your content. The article has truly peaked my interest.

    Reply
  7. Shanthala

    June 24, 2020 at 5:13 am

    Wahh n r to try this , could u plz let me
    Know the cup size used ? Thanks a lot

    Reply
    • Neeru Gulati

      June 24, 2020 at 7:05 am

      I have used a 200 ml measuring cup.

      Reply
  8. Divs

    August 14, 2020 at 11:14 am

    What is kandsari sugar? Substitute please

    Reply
    • Neeru Gulati

      August 15, 2020 at 1:00 pm

      It’s raw unrefined sugar which is free of chemicals.Use powdered jaggery or brown sugar.

      Reply
  9. Ritika

    August 15, 2020 at 11:49 am

    Hi,

    Can i use a convection microwave to make these?

    Reply
    • Neeru Gulati

      August 15, 2020 at 1:00 pm

      Hi,Yes.

      Reply
  10. Deepali

    August 16, 2020 at 9:22 am

    Hi. How can i make the diabetic friendly. My husband has diabetes but he loves his cookies and coconut is his fav. Pls help me with sugar substitute for diabetics

    Reply
  11. Madhulika

    August 17, 2020 at 9:01 am

    So after a long time ,I wanted to try baking again and couldn’t think of any better recipe than this as your recipes are always easy to make and gives Delicious Results, Baked these coconut cookies and it turned out to be really nice and with lovely texture!! Thanks a ton for all your Amazing Recipes and Constant Guidance when Stuck!!

    Reply
    • Neeru Gulati

      August 18, 2020 at 12:15 pm

      Thanks, Madhulika for trying the recipe and sharing the feedback.

      Reply

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