Wheat Coconut Cookies Video Recipe

Crispy and addictive Whole Wheat Coconut Cookies made using Palm Jaggery. Its a No refined Flour, No refined Sugar and cow fed butter version and unlike rolling the entire cookie dough into sheet and making shapes here comes a easy peasy trick to shape cookies in less time. Everyone has their own style and I prefer this way to make cookies.

In this way the height of each cookie remains same if you slice them evenly.

During the initial Virtual learning days kids found tough to catch up with the school assignments. So I sit with them and almost the entire day I spend to guide. Its super busy days and so i cook a simple meal everyday. Then in weekend We (Yes ! it’s a team work , when it comes to either baking or cooking nowadays) make some snacks to survive the following week. Now they are in summer break so i am getting free time to post the recorded recipes in blog.

Replacement for Chemical Agents

1 tsp Baking powder = 1/4 tsp Baking soda + 1/2 tsp Cream of Tartar OR (1 tsp Vinegar or 1.25 Lemon Juice) So for
2 tsp baking powder = 1/2 tsp Baking Soda + 1 tsp Cream of Tartar OR (2 tsp Vinegar or 2.5 tsp Lemon Juice )
Note 1 Tbsp = 3 tsp

Know about the Wheat Coconut Cookies Ingredients

1. Chemical agents are must to get thin and crisp wheat cookies.
2. I limited soda since I don’t want it to spread but at the same time added for crispiness and brown color.
3. Baking Soda works well with brown sugar and if using regular sugar do reduce to 1/4tsp please.
4. Dried Coconut or Powdered Coconut is acidic so addition of baking soda helps to rise cookies.
5. If using fresh coconut please reduce baking soda.
6. Milk is slightly acidic so baking soda works well with it too.
7. If lack of acidity in the cookie ingredients mentioned above then cream of tartar which is already present in the baking powder works as a charm.
8. I use unsalted butter with pinch of salt and if using salted butter do skip salt in the recipe.
9. Coconut and cardamom pairs well and in case you don’t have cardamom powder do replace with vanilla extract.

Wheat Coconut Cookies Dough Preparation

• Keep the butter out from the refrigerator before start gathering the ingredients.
• Since the Jaggery I use is lumpy i mixed it with hot milk and kept aside to dissolve completely.
• If using store bought coconut powder then pulse it otherwise you feel chunks while eating the cookies.
• Also it has several reasons do check the variations and tips section!
• Mix dry ingredients like flour, coconut powder, salt, baking powder, cardamom powder and baking soda in a mixing bowl and keep aside (Pic 1 & 2).

• Cream room temperature butter in another mixing bowl (Pic 3).
• If using powdered sugar then do mix it with butter and cream well.
• Now add flour coconut mixture in batches (Pic 4).
• For first batch don’t add any milk and still the cookie has to look crumble in texture.
• For the later batches of flour mixture do add tbsp of jaggery mixed milk (Pic 5) .
• Also the cookie dough slowly gets gorgeous jaggery color by incorporating the jaggery milk (Pic 6).
• Can use spatula to mix and it prevents spilling out from the bowl.

• Note the pictures and video, till final addition of flour mixture the cookie dough looks crumble in texture (Pic 6).
• Stop using spatula or beater and using hand do gather to form a stiff dough (Pic 7).
• If you add too much milk then cookie expands and lose its shape.
• While gathering the mixture into dough if it cracks and not smooth do sprinkle drops of milk and don’t over work with the dough.
• Once it is crack free and smooth (Pic 8), roll as a log (since my daughter made these cookies so she split the dough into two to roll for her convenience).
• Also while rolling make sure it fits the cookie cutter you use (Pic 9).
• Wrap the dough (Pic 10 &11) and refrigerate for 30 minutes or till it is firm to slice.

How to Slice and Bake Wheat Coconut Cookies

• Once it is firm (Pic 12) unwrap (Pic 13) and slice then using sharp knife to 1/4″ thin (Pic 14).
• Too thick cookies won’t turn crisp so slice accordingly.
• You can bake the sliced cookies as it is but kids insisted to shape so they used 2.5inch cookie cutter and shaped it (Pic 15 &16).
• Place them on a parchment paper laid cookie sheet (Pic 17) .
• Gather the trimmed cookie dough , again make into log, freeze to firm then slice and shape till you done with all the dough.

• Chill the shaped dough until you work with it.
• Now in preheated oven bake the shaped cookies (Pic 17) at 350 F for 12-15 minutes or until the sides turn brown (Pic 18).
• Cool them on a wire rack and serve them with Hot Tea/Coffee…
• Store the remaining in an air tight container.
• It yields 24 cookies as shown.

Ingredients

Wheat Flour – 1.5 Cup
Coconut Powder/Shredded Coconut – 1 Cup (if store bought pulse it)
Unsalted Butter – 8 Tbsp
Baking Powder – 1/2 tsp
Baking Soda – 5/8 tsp (1/2 tsp+1/8 tsp)
Brown Sugar / Palm Jaggery / Regular Sugar – 1/2 Cup
Cardamom Powder – 1 tsp
Milk – 1/4 Cup
Salt – 1/8 tsp

Tips & Variations

1. Sugar mentioned here is for mild sweetness so you can increase another 2-4 tbsp as per your taste.
2. The quantity of milk i mentioned is for dry coconut powder so if you use shredded fresh coconut then you no need that much milk.
3. The lumpy sugar/jaggery can be grind in mixie/food processor with a small quantity of wheat flour. I did so for another cookie recipe will be posting in near future.
4. If the cookie dough becomes to soft and can’t hold shape while rolling then adjust with wheat flour.
5. So try to add minimal milk and knead a tight dough always otherwise the cookie expands while baking.
6. But if it cracks whole rolling do sprinkle milk and roll.
7. The store bought coconut powder/flake is lengthy compared to homemade so do pulse fraction of seconds before mixing with flour.
8. If not they may prevent to gather to smooth cookie dough.

Video Tutorial

Print Version

Print

Wheat Coconut Cookies

Prep Time

30 mins

Cook Time

15 mins

Resting Time

30 mins

 

Learn to make eggless whole wheat coconut cookies

Course: cookies, Snack

Cuisine: American, Indian

Author: Sangeetha Priya

Ingredients

• Wheat Flour – 1.5 Cup
• Coconut Powder/Shredded Coconut – 1 Cup if store bought pulse it
• Unsalted Butter – 8 Tbsp
• Baking Powder – 1/2 tsp
• Baking Soda – 5/8 tsp (1/2 tsp+1/8tsp)
• Brown Sugar / Palm Jaggery / Regular Sugar – 1/2 Cup
• Cardamom Powder – 1 tsp
• Milk – 1/4 Cup
• Salt – 1/8 tsp

Instructions

Wheat Coconut Cookies Dough Preparation

1. Keep the butter out from the refrigerator before start gathering the ingredients.
2. Since the Jaggery I use is lumpy i mixed it with hot milk and kept aside to dissolve completely.
3. If using store bought coconut powder then pulse it otherwise you feel chunks while eating the cookies.
4. Also it has several reasons do check the variations and tips section!
5. Mix dry ingredients like flour, coconut powder, salt, baking powder, cardamom powder and baking soda in a mixing bowl and keep aside (Pic 1 & 2).
6. Cream room temperature butter in another mixing bowl (Pic 3).
7. If using powdered sugar then do mix it with butter and cream well.
8. Now add flour coconut mixture in batches (Pic 4).
9. For first batch don’t add any milk and still the cookie has to look crumble in texture.
10. For the later batches of flour mixture do add tbsp of jaggery mixed milk (Pic 5) .
11. Also the cookie dough slowly gets gorgeous jaggery color by incorporating the jaggery milk (Pic 6).
12. Can use spatula to mix and it prevents spilling out from the bowl.
13. Note the pictures and video, till final addition of flour mixture the cookie dough looks crumble in texture (Pic 6).
14. Stop using spatula or beater and using hand do gather to form a stiff dough (Pic 7).
15. If you add too much milk then cookie expands and lose its shape.
16. While gathering the mixture into dough if it cracks and not smooth do sprinkle drops of milk and don’t over work with the dough.
17. Once it is crack free and smooth (Pic 8), roll as a log (since my daughter made these cookies so she split the dough into two to roll for her convenience).
18. Also while rolling make sure it fits the cookie cutter you use (Pic 9).
19. Wrap the dough (Pic 10 &11) and refrigerate for 30 minutes or till it is firm to slice.

How to Slice and Bake Wheat Coconut Cookies

1. Once it is firm (Pic 12) unwrap (Pic 13) and slice then using sharp knife to 1/4″ thin (Pic 14).
2. Too thick cookies won’t turn crisp so slice accordingly.
3. You can bake the sliced cookies as it is but kids insisted to shape so they used cookie cutter and shaped it (Pic 15 &16).
4. Place them on a parchment paper laid cookie sheet (Pic 17) .
5. Gather the trimmed cookie dough , again make into log, freeze to firm then slice and shape till you done with all the dough.
6. Chill the shaped dough until you work with it.
7. Now in preheated oven bake the shaped cookies (Pic 17) at 350 F for 12-15 minutes or until the sides turn brown (Pic 18).
8. Cool them on a wire rack and serve them with Hot Tea/Coffee…
9. Store the remaining in an air tight container.