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Check the notes and tips at the bottom of the recipe for extra info and help.
Line the baking tray with parchment or grease proof paper.
In a bowl, sift wheat flour, baking powder. Add salt and mix well.
200 gms (or) 1.5 cups (or) 1½ cups Wheat Flour, a pinch Salt, ½ Teaspoon Baking powder
In a second large bowl, cream together sugar and butter.
100 gms (or) ½ cup Sugar, 100 gms (or) ½ cup Unsalted Butter
Add desiccated coconut, flour and continue to mix until crumbly.
80 gms (or) 1 cup Desiccated Coconut, 200 gms (or) 1.5 cups (or) 1½ cups Wheat Flour
Now add little milk and combine the mixture using hands into thick dough. Add 1-2 tablespoon milk at once when necessary while combining.
¼ cup Milk
Cover the dough container with cling film, pop the bowl in the fridge and let it rest for 30 minutes.
After 30 minutes take the bowl out of the fridge. Sprinkle flour on silicone baking mat or clean surface. Transfer the dough and cover it with parchment paper.
Roll it gently with rolling pin.
Cut into round or any desired shapes.
Transfer the cookies to a parchment lined baking tray and bake at 170 C for 15 minutes until it turns light golden brown.
Let crunchy coconut cookies cool down to room temperature on wire rack.
Enjoy crispy coconut cookies and store the rest of them in an air tight container.