Eggless Almond Coconut Cookies Recipes

EGGLESS ALMOND COCONUT COOKIES

Steps:

• Preheat the oven at 180c / 356f.
• To begin with,in a mixing bowl add the butter and ghee.
• Mix well.
• Make sure that the butter and ghee are at room temperature.
• Now to this add the maida,almond powder,sugar,salt,dessicated coconut.
• Mix well.
• This mixture will be of crumbly texture initially.
• Now slowly add the milk and start making a soft dough.
• Do not knead the dough like chapati dough.
• Mix it with soft hands.
• Now on a baking tray,place the parchment paper/butter paper.
• Make small round dough balls.
• Place the balls on the baking tray with some space in between them for the cookies to grow.
• Bake the cookies at 160c / 320f for 15 minutes or till they are slightly brownish on the top.
• Let them cool completely.
• Store them in an airtight container.
• Enjoy with tea!

DONNA'S COCONUT ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter, shortening, and sugar in a bowl until creamy. Mix almond and vanilla extracts and salt into creamed mixture. Gradually beat in flour until smooth. Stir coconut into dough.
• Scoop up dough by heaping tablespoonfuls, roll into balls, and arrange about 2 inches apart on prepared baking sheets. Dip the bottom of a glass in flour and press cookies 1/4 inch thick.
• Bake in the preheated oven until lightly browned, about 10 minutes. Let cool on baking sheets for 2 or 3 minutes before removing cookies.
• While cookies are baking, heat half the chocolate chips in a small bowl in a microwave oven for 30 seconds; stir. Repeat steps, heating and stirring until chocolate chips are melted, smooth, and warm. Place remaining chocolate chips into melted chocolate and continue heating and stirring until all chips are melted and just warm. Transfer melted chocolate to a resealable plastic sandwich bag. Snip a small corner off the bag with a scissors.
• Hold the bag like a pastry bag and squeeze a thin line of melted chocolate onto warm cookies in a zigzag pattern. Transfer cookies to cooling racks to let the chocolate harden, about 30 minutes.