Coconut And Pecan Cookies(Eggless)
Coconut and Pecan Cookies (Egg-less) are soft inside and crunchy outside. Every bite of the cookies tastes coconutty.
Equipment
Convection Microwave Oven
Ingredients
- 1 ¾ +¼ cup Fresh shredded Coconut
- ½ cup Pecan
- 1 cup All purpose flour
- 200 gm Sugar
- ½ cup Unsalted Butter
- ¼ cup Milk as per requirement
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
Instructions
- Sift All purpose flour,baking soda and salt together and keep it aside.
- In a clean dry bowl , cream sugar and butter together until it is creamy and fluffy.
- Combine sifted flour mixture and freshly shredded coconut ( 1 ¾ cup ) to the creamed mixture and mix well.
- If the cookie mixture is crumbly , sprinkle milk little at a time until it forms a perfect cookie dough.
- Shape the cookie dough into a log shape and roll in remaining coconut (¼ cup) . Wrap in a cling film and refrigerate for 1 hour. Unwrap the cookie dough, and cut into desired slices.
- Place the slices on a greased baking tray and place a pecan in the centre.
- Preheat oven to 180 °celsius and bake it for 20 minutes or until lightly browned. Cool for 5 minutes before removing to wire rack to cool completely. Store it in an airtight container and serve with a cup of coffee or tea. I prefer eating the cookie while it is warm.
Notes
Use freshly shredded coconut. Can use any nuts like cashew nut or almond. I baked in CONVECTION MICROWAVE OVEN for 20 minutes. Every oven behaves differently and so have an eye for the first 15 minutes during baking .
Tried this recipe?Let us know how it was!