Butterless Coconut Chewy Cookies

Butterless Coconut Chewy Cookies Recipe

You don’t have to be a baker to bake these, the recipe is so simple, and the ingredients are easily available that you can make these cookies any time of the day. Eat fresh, because it tastes really good after it comes out of the oven, hot and delicious. And since anyone can bake these, you have no excuse anymore, just get up and bake them right now because the ingredients are already in your kitchen.

Serves: 8 cookies

Prep. Time: 10 mins

Cooking Time: 25 mins

Ingredients For Butterless Coconut Chewy Cookies:

• Desiccated coconut: 1 1⁄3cups
• Sugar: 1⁄3cup ( I sometimes use half sugar and half honey)
• Rice flour: 2 tbsp
• Egg whites: 2
• Baking powder: Half tsp
• Vanilla: a few drops
• Dried Berries or dry fruits for decoration (Optional)

Methods:

1. Whisk the egg whites now add them to the dry ingredients.
2. Scoop the batter with a tablespoon, place the batter on butter paper on a baking tray and bake them for 20-25 minutes at 180.
3. Remove them once you see the cookies turn brown at the bottom. Let them cool for some time before you take them off the butter paper else they won’t come off easily.
4. The cookies might turn soft after an hour, so I suggest you put them on convection every time you wanna eat them, that way they stay stiff.
5. Also, the cookies will never be very crunchy, they will have a soft texture, mush like a cross between your coconut milk mithai and a cookie. But this tastes even better than the mithai I can assure you that much.

Butterless Coconut Chewy Cookies

Recipe by KhushbooCourse: Baking u0026amp; Bread, Breakfast, Snacks, Sweet Tooth

Servings

2

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Ingredients

• Desiccated coconut: 1 1⁄3cups

• Sugar: 1⁄3cup ( I sometimes use half sugar and half honey)

• Rice flour: 2 tbsp

• Egg whites: 2

• Baking powder: Half tsp

• Vanilla: a few drops

• Dried Berries or dry fruits for decoration (Optional)

Directions

• Whisk the egg whites now add them to the dry ingredients.
• Scoop the batter with a tablespoon, place the batter on butter paper on a baking tray and bake them for 20-25 minutes at 180.
• Remove them once you see the cookies turn brown at the bottom. Let them cool for some time before you take them off the butter paper else they won’t come off easily.
• The cookies might turn soft after an hour, so I suggest you put them on convection every time you wanna eat them, that way they stay stiff.
• Also, the cookies will never be very crunchy, they will have a soft texture, mush like a cross between your coconut milk mithai and a cookie. But this tastes even better than the mithai I can assure you that much.