Ingredients:
- Desiccated coconut – ¼ cup +2 tblsp (for topping)
- Ghee/ clarified butter – ¼ cup
- Powdered sugar – ¼ cup
- All purpose flour – 1 cup
- Baking powder – ½ tsp
- Baking soda – ¼ tsp
- Salt – a pinch
- Milk – 2 tblsp (for dipping/ optional)
- Cardamom powder – ¼ tsp (optional)
Procedure:
- Preheat the oven to 350˚F
- In a mixing bowl, add the powdered sugar and ghee (melted preferable) mix well and add the desiccated coconut
- Over the mixing bowl sieve the following ingredients all-purpose flour, baking powder, baking soda and salt
- Mix well along with ¼th tsp of cardamom powder and form a mass dough
- Roll the dough into equal lemon sized balls
- Dip one ball at a time into the milk and toss it on the desiccated coconut flakes and repeat the same for the remaining balls
- Arrange the coated coconut balls onto a parchment lined cookie sheet and bake it for about 20-25 mins or until golden brown in color
- Cool completely and serve
- The super coconut, tasty and easy “EGGLESS COCONUT COOKIES” are ready
NOTES/TIP:
- Store it in an air tight container, it will stay fresh up to a week over the kitchen counter
- The final coating with milk and coconut flakes are totally optional; that gives an extra crunch
- Those who do not have the desiccated coconut, dry roast the freshly grated coconut for about 2-3 mins or until mild golden brown in color (always roast under medium-low flame)
