Crispy cookies with coconut and rose flavors! These coconut cookies are ideal for giving away during the holiday season.
They are slightly sweet and filled with a sweet aroma of rose water.
We all love cookies, don't we? I never need a reason to bake them, but the holiday season gives me that extra push to bake them.
Nankhatai is my favorite Indian cookie, the flavors of ghee, cardamom and that crumbly texture, it's just a treat for the taste buds. I was trying to do something similar on nakhatai lines but with different flavors and I ended up with these coconut cookies!
They contain a lot of coconut, there is ghee and rose. Very delicate flavors and a perfect cookie for the holidays.
The combination of coconut and rose is one of my favorites and I've used it before in this kalakand recipeso I used the same flavors here but with a change. I didn't use rose syrup here like in the kalakand recipe, but instead used rose water.
These coconut and rose cookies
✔ are egg free and crispy.
✔ are great with coffee or chai.
✔ make a great edible gift for the holidays!
✔ require few ingredients and are easy to prepare.
These cookies couldn't be simpler to create. It literally takes you 10 minutes to put the dough together. And after the dough is cooked, you cool it for 20 minutes, then shape it into a round and bake it.
You can even refrigerate once more after shaping the balls if you want to minimize the spread of the cookies in the oven but I didn't. They lighten up a bit in the oven and it works great for me.
These cookies really use some basic ingredients.
All purpose flour: aka maida is one of the main ingredients in these cookies. This makes the cookies lighter.
Can you substitute whole wheat flour (Atta)? You can, but the cookies won't be as light as those made with all-purpose flour.
Coconut powder: The coconut flavor of these cookies comes from the dried coconut powder.
I use the unsweetened, desiccated coconut powder that you find in Indian grocery stores.
Rose water: the rose flavor of these cookies comes from rose water. You can find rose water in Indian and Middle Eastern grocery stores.
Ghee: I love the flavor of the ghee in these cookies, especially since I was trying to recreate something like nankhatai.
But you can also use butter here, it shouldn't be a problem.
Granulated sugar: So I used confectionery sugar here, so please use the same. I have not tested the recipe with granulated white sugar so please use only powdered sugar.
I baked these cookies at 375 for 15 minutes. If you prefer softer crumbs, try baking them for 13 minutes.
Basically I cooked them until the bottoms started to brown, then they were perfectly crispy.
Store these cookies in an airtight container at room temperature and they should be good for a week. You can also pack them in small bags and give them to friends and family while on vacation.
1- In a large bowl, whisk together the flour, dried coconut powder, baking powder, cardamom powder and salt. Put aside.
2- Now add ghee and powdered sugar to your stand mixer or use your hand mixer.
3- Using the paddle attachment of the stand mixer, beat the ghee and sugar until well combined.
4- Then add the prepared dry ingredients and mix.
5- Add rose water and mix.
6- The dough will come together if you use a stand mixer. If you are using a hand mixer, you may need to use your hands to collect the dough. Cover the dough with plastic sheet and refrigerate for 20 minutes.
7- Take a small portion of dough (about 25 grams) and roll it between your palms, then press lightly (just a little do not flatten it).
8- Make all the cookies in the same way and arrange them on a baking sheet. Garnish all cookies with crushed dried rose petal. Bake at 375 degrees F for about 15 minutes or until the bottom of the cookies begins to turn lightly golden.
Let the cookies cool completely then store in an airtight container at room temperature.
Coconut and rose cookies
The egg-free coconut and rose crispy cookies are lightly sweet and filled with a sweet aroma of rose water.
- 1 Chopped off all purpose flour 130 grams
- 1 Chopped off dried coconut powder 82 grams
- 1/2 teaspoon yeast
- 1/2 teaspoon cardamom powder
- pinch salt
- 1/2 Chopped off ghee 100 grams, semi-solid (unmelted)
- 3/4 Chopped off Granulated sugar 90 grams
- 3 soup spoons rose water 45 ml
- crushed dried rose petals to garnish
- Preheat the oven to 375 ° F and line a baking sheet with parchment paper.In a large bowl, whisk together the flour, dried coconut powder, baking powder, powdered cardamom and salt. Put aside.
Now add ghee and powdered sugar to your stand mixer or use your hand mixer. Using the stand mixer paddle attachment, beat ghee and sugar until well combined.
Then add the prepared dry flour mixture and mix.
Add rose water and mix.
The dough will come together if you use a stand mixer. If you are using a hand mixer, you may need to use your hands to collect the dough. Cover the dough with plastic sheet and refrigerate for 20 minutes.
- Take a small portion of dough (about 25 grams) and roll it between your palms, then press lightly (just a little don't flatten it). Make all the cookies in the same way and arrange them on a baking sheet. You will get approximately 16 to 17 cookies. Garnish all cookies with crushed dried rose petal. Bake at 375 degrees F for about 15 minutes or until the bottom of the cookies begins to turn lightly golden. Let the cookies cool completely then store in an airtight container at room temperature.
- You can use butter instead of ghee. Use unsalted butter at room temperature.
Calories: 135kcalCarbohydrates: 13gProtein: 1gFat: 9gSaturated fat: sevengCholesterol: 14mgSodium: 2mgPotassium: 50mgFiber: 1gSugar: 6gVitamin C: 1mgCalcium: 8mgThe iron: 1mg
Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.
There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.
You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.
Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.
In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.
Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.
This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.
This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.
Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.
So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.
You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.
You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.
The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.
You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.
It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.