Whole Wheat Coconut Cookies

Both TH and I are lovers of coconut cookies. But off late I’ve started avoiding bakery goodies as they use lots of margarine or vanaspati and maida. I admit eating butter and sugar is no good but worse is eating these too unhealthy stuff, right? This was my humble attempt towards a splendid cookie. I used whole wheat flour instead of maida and copra instead of desiccated coconut. The recipe gives a chewy type of cookie which is how we like our traditional coconut cookies.


Whole Wheat Coconut Cookies
Chewy Coconut cookies made with Whole Wheat flour
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Prep Time
20 min
Cook Time
15 min
Total Time
40 min
Prep Time
20 min
Cook Time
15 min
Total Time
40 min
  1. 1. Whole Wheat Flour - 1 1/2 cups
  2. 2. Powdered Sugar - 3/4 cup
  3. 3. Baking Powder - 1 tsp
  4. 4. Cardamom Powder - 1/4 tsp
  5. 5. Salt - a pinch
  6. 6. Copra grated or desiccated coconut - 1 cup
  7. 7. Butter - 3/4 cup
  8. 8. Milk as required
  1. Mix all dry ingredients and then add melted butter and combine evenly.
  2. Drizzle milk as required and get it into dough like consistency.
  3. Preheat oven to 180 degrees C.
  4. Either roll the dough flat to 1/4" thickness and cut with cookie cutter into desired shapes or simply shape small dough balls into circular shapes. Sprinkle desiccated coconut or copra above the cookies.
  5. Bake the cookies in the preheated oven for 10-15 minutes. Check for doneness by color and aroma.
  6. Cool the cookies over cake rack and store in an airtight container.
  1. * The cookie is soft when taken right from the oven. After cooling down they get crisp.
  2. * Coconut cookies are chewier by nature. More coconut you add, softer they become.
Grammars of cooking http://grammarsofcooking.in/
Adikaram: வாழ்க்கைத் துணைநலம்.

Kural: 56

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