Easy Coconut Cookies Recipe – Butter & Wheat Flour Bake

Last Updated on 2 months by Neha Deshmukh

Easy Coconut Cookies Recipe – Butter & Wheat Flour Bake

Hey everyone! If you’re anything like me, the smell of freshly baked cookies instantly makes everything better. I remember the first time I made these coconut cookies – it was for a Diwali celebration, and they were a huge hit! They’re wonderfully simple, delightfully crisp, and packed with coconut flavor. Today, I’m so excited to share this easy recipe with you. Let’s get baking!

Why You’ll Love This Recipe

These coconut cookies are a classic for a reason. They’re incredibly easy to make, even if you’re a beginner baker. Plus, they require ingredients you probably already have in your pantry. They’re perfect for a quick afternoon treat, a festive occasion, or just when you need a little something sweet. And honestly, who doesn’t need that sometimes?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cookies:

• ?? cup Butter
• ?? cup Sugar
• 1 cup Wheat Flour (approx. 120g)
• ?? tsp Baking Powder
• ?? tsp Baking Soda
• ?? tsp Salt
• 1 cup Desiccated Coconut (approx. 100g)
• 3 tbsp Milk (approx. 45ml)
• 1 tsp Vanilla Extract

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Butter – Type and Temperature: I prefer using unsalted butter for this recipe, as it gives you more control over the sweetness. Make sure it’s softened – not melted, but easily pliable. About 60-80g is a good starting point.

Sugar – Granulated vs. Caster Sugar: You can use either granulated or caster sugar. Caster sugar dissolves a little easier, resulting in a slightly smoother texture, but granulated works just fine too!

Wheat Flour – All-Purpose or Whole Wheat?: I usually use all-purpose flour (maida) for a lighter, crispier cookie. However, you can substitute up to half of the all-purpose flour with whole wheat flour (atta) for a slightly nutty flavor and added fiber.

Desiccated Coconut – Fresh vs. Dried: We’re using desiccated coconut here – the dried, shredded kind. Fresh coconut is lovely, but it changes the texture of the cookie. About 100g is perfect.

Baking Powder & Baking Soda – Understanding the Difference: These are both leavening agents, but they work differently. Baking powder needs an acid to activate, while baking soda needs an acid. Don’t skip either one – they’re key to getting that perfect cookie texture! About 1 tsp of each is usually enough.

Regional Variations in Cookie Baking

Interestingly, cookie baking in India often adapts to available equipment. While ovens are becoming more common, many families still rely on pressure cookers for baking! This recipe is designed to work beautifully in both.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a large mixing bowl, beat the softened butter and sugar together until they’re light and creamy. This usually takes about 3-5 minutes.
2. Sift together the wheat flour, baking powder, baking soda, and salt into the same bowl. Sifting helps to remove any lumps and ensures everything is evenly distributed.
3. Add the desiccated coconut and mix it well with the butter-sugar mixture. You want everything nicely combined.
4. Pour in the milk and vanilla extract, and beat until everything is fully combined. Don’t overmix – just until it comes together.
5. Now, cover the dough and refrigerate it for at least 30 minutes. This helps to firm it up, making it easier to shape.
6. While the dough is chilling, preheat your pressure cooker with some salt or sand at the base and a rack inside. Heat for 5-10 minutes on medium heat. (If using an oven, preheat to 180°C/350°F).
7. Take the dough out of the fridge and shape it into small balls. Flatten them slightly with your fingers.
8. Place the cookies on a baking plate.
9. Carefully place the plate inside the preheated pressure cooker and bake for 15 minutes on medium flame. (If using an oven, bake for 12-15 minutes).
10. Let the cookies cool completely on the plate before storing. This is crucial for achieving that perfect crisp texture!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overbake: Overbaked cookies will be hard and dry.
• Chill the dough: This prevents the cookies from spreading too much during baking.
• Use good quality vanilla extract: It really enhances the flavor.

Achieving the Perfect Cookie Texture

The key to a perfect cookie is finding the right balance. Chilling the dough, not overmixing, and not overbaking are all essential.

Troubleshooting Common Issues

• Cookies are too soft: You may have used too much butter or not baked them long enough.
• Cookies are too hard: You may have overbaked them or used too much flour.
• Cookies spread too much: The dough wasn’t chilled enough.

Working with Pressure Cooker Baking

Pressure cooker baking can be a little tricky at first. Make sure the cooker is properly preheated and use a rack to prevent the cookies from burning on the bottom.

Ensuring Even Baking

Rotate the baking plate halfway through the baking time to ensure even baking, especially in a pressure cooker.

Variations

• Vegan Coconut Cookies: Substitute the butter with vegan butter and the milk with plant-based milk (like almond or soy milk).
• Gluten-Free Coconut Cookies (Using Alternative Flours): Replace the wheat flour with a gluten-free flour blend. I’ve had good results with a blend of rice flour and almond flour.
• Spice Level – Adding Cardamom or Nutmeg: My grandmother always added a pinch of cardamom powder to her coconut cookies. It adds a lovely warmth! About ¼ tsp is perfect.
• Festival Adaptations – Diwali or Christmas Cookies: Decorate with sprinkles or icing for a festive touch!

Serving Suggestions

These cookies are delicious on their own, but they’re also lovely with a cup of chai or a glass of cold milk.

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to a week. They’ll stay crispest if stored properly.

FAQs

What type of butter works best for these cookies?

Unsalted butter is my go-to! It gives you more control over the sweetness.

Can I use coconut milk instead of regular milk?

You can! It will intensify the coconut flavor, which is delicious.

How do I know when the cookies are perfectly baked in a pressure cooker?

The edges should be golden brown, and the cookies should be firm to the touch.

Can I freeze the cookie dough?

Absolutely! Wrap the dough tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before baking.

What’s the best way to store these cookies to keep them crisp?

An airtight container is key! Adding a slice of bread to the container can also help absorb moisture and keep them crisp.