Coconut cookies / Kobbari biscuit

Coconut biscuits are every generation's favorite and is generally associated with a memory of bakeries. But not anymore! You can prepare fresh delicious ones at home with or without oven. This recipe talks about oven preparation though.

Coconut - Desiccated or dry coconut is used in the recipe. The one I've used is store bought, but you can easily grate a dry coconut with or without skin. With skin looks better.

Sugar - You can use fine sugar, granulated sugar or powdered one. Each of them will bring you different texture and all are equally good.

Preparation time - 10 mins

Cooking time - 15 to 20 mins

Total time - 30 mins

Ingredients

Maida / All purpose flour - 1 cup

Desiccated/ Dry coconut - almost 1 cup

Butter - ½ cup

Sugar - ½ cup

Baking powder - ¼ tsp

Baking soda - ¼ tsp

Milk - 1 tbsp

Vanilla essence - 1 tsp

Steps to prepare

1. In a clean bowl, add butter and sugar and mix until smooth using am electric blender or hand whisk.

2. Add vanilla essence to it and continue mixing.

3. Now sieve all dry ingredients except coconut into the above mixture.

4. Now add dry coconut also to it.

5. Mix gently using cut and fold method. After its mixed, add milk to it to make a smooth dough. 

6. Preheat oven at 180°C.

7. Now make cookies in desired shape and place it on a greased pan which is oven friendly.

8. Bake the cookies at 180°C for 12 to 15 mins based on your oven. Increase the baking time by checking if the cookies are baked or not.

Tips

1. Add milk as required and some make the dough stiff.

2. You can refridgerate the dough for half an hr before baking it, so that shaping is easier.

3. Ensure not to press the dough a lot, cookies won't be soft from inside.

4. It is okay to skip baking soda but not baking powder.

5. You can bake the cookies in cooker which can be found in another recipe.