Ingredients
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1/2 cup Ghee
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1/2 cup Icing sugar
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3/4 cup All-purpose flour
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1/4 tsp Baking powder
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1 cup Desiccated coconut
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1-2 tsp Milk
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1/4 tspn or less coconut essence
Directions
Cookies or biscuits?
Bakery-style coconut cookies |
Indian coconut cookies |
Thenga biscuit
Always cookies, right? Chocolate chip cookies, butter cookies, nut cookies, etc., are the most common cookies we had growing up. What about grown-up cookies? Don’t we still crave cookies, but apart from the childhood ones?
Yeah… I feel that same way too. Here is this awesome Indian recipe that fulfills your tea time cravings. These coconut cookies are something that can be very commonly found in a tea stall in my village side…almost all of the tea shops that abut the highway/internal road will sell this stuff.
Recipe:
Whisk ghee and sugar together until light, pale, and fluffy. Add coconut essence and gently mix well.
Add the flour and desiccated coconut. Cut and fold the mixture gently. Add milk little by little and bring the mixture together.
At this stage, the mixture will look like a soft dough. Do not knead for too long, as we do not want gluten to develop.
Line a baking tray with parchment paper. Take a small lemon-sized portion of dough and roll it in desiccated coconut until fully coated. Press slightly and place it on the tray. Keep each cookie at least 1 inch apart.
Bake at 180°C for 10–12 minutes or until the top turns lightly golden brown.
If you prefer softer cookies, like how an oats chocolate chunk cookies are, then remove them while the tops are still pale. Insert a skewer or toothpick to check whether they are cooked inside.
A few baking notes:
- Bakery-style coconut cookies usually become firmer after cooling.
- Ghee gives a softer, melt-in-mouth texture.
- If you want crisp bakery cookies, bake slightly longer at 170–180°C.
- Cornflour can be added for extra softness.
