Coconut Rose Cookies – Cook With Manali
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 […]

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.

stack of cookies on a tray with more cookies on the side

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.

Method

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.

step by step photo collage of making coconut rose cookies

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.

step by step photo collage of making coconut rose cookies

Let the cookies cool completely then store in an airtight container at room temperature.

cookies arranged on a muffin tray

If you've tried this coconut rose cookie recipe, be sure to rate the recipe! You can also follow me on Facebook, Instagram to see what's new in my kitchen!

Coconut and rose cookies

stack of cookies on a tray with more cookies on the side
Manali

The egg-free coconut and rose crispy cookies are lightly sweet and filled with a sweet aroma of rose water.

Preparation time ten minutes

Cooking time 15 minutes

Relaxation time 20 minutes

Classes Biscuits

Cooked Indian

Portions 16 biscuits

Calories 135 kcal

  • 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.
  1. 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

Keyword coconut and rose cookies



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