COCONUT COOKIES

         COCONUT COOKIES

                                       (Yield: 12 cookies)

INGREDIENTS:

·      ¾ cup All Purpose Flour (First measure ¾ cup flour then sift it)

·      1/3 cup Unsalted Butter, soft (Add little more if you need at the end)

·      1/3 cup Granulated White Sugar or as per taste

·      1/3 cup Dry Shredded Coconut

·      15 whole Cashews, roughly chopped

·      ½ tsp. Cardamom Powder

·      2 T extra Dry Shredded Coconut, for rolling cookie top in it. 

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LET’S BAKE COOKIES:

Preheat oven at 350 degree Fahrenheit.

Beat Butter and sugar until light and fluffy.

Add coconut, cashews and cardamom and mix evenly.

Add all-purpose flour little at a time and keep mixing it with spoon until all flour incorporates. Add little extra butter if you need at this point.

Make 12 equal size balls, press between palms to give cookie shape

and press top part of cookie into the dry shredded coconut.

Arrange cookies on non-stick cookie baking tray 2” apart.

Bake cookies in oven at 350 degree Fahrenheit for about 15 to 17 minutes. (Time may vary from oven to oven) until edges of the cookies turns slight golden brown in color.

Switch off the oven.

Bring cookie tray out. Keep cookie on baking tray for 2 minutes. (Note: Cookie will continue to bake for a few minutes while on the hot cookie tray or sheet.)

Transfer cookies on cookie rack and let it cool completely.

Store cookies in an airtight container.

It should stay good for 7 days.

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