I’m a bigger fan of coconut cookies, than I am of chocolate cookies. Blame it on the South Indian gene in me or the fact that coconut has such a full bodied flavour that stands head and shoulders above chocolate. Okay, chocolate lovers, this is not your cue to lynch me. I usually make these cookies
Prepare a baking sheet by lining with baking paper and keep aside.
In a large bowl, mix the desiccated coconut and the flours.
Add the baking powder, sugar and mix the dry ingredients well with a whisk or fork.
Add the ghee. At room temperature, the ghee was kind of soft but not melted to a liquid. [You can also use butter straight from the fridge, cut into small cubes. You can even use coconut oil keep at room temperature or refrigerated until slightly solidified. This will give a more pronounced coconut flavour.
With finger tips, mix in the ghee into the rest of the ingredients, until you get a sandy / bread crumbs texture.
Add the vanilla or cardamom powder. Mix well with fingers.
To this add the milk, one tablespoon at a time, and try to bring together into a dough. Make sure it is soft and comes together into a ball but not too sticky.
Divide into 20 portions, each roughly the size of a tablespoon.
Roll between palms, lightly flatten and place on prepared baking sheet.
Bake in two batches if your baking sheet will not accommodate 20 cookies.
Bake at 180xb0C for 15-17 minutes, until the edges turn golden brown.
Remove the tray from the oven and let it cool for 5 minutes.
Remove the cookies from the tray and place on a cooling rack for 10 minutes. They will crisp up further on cooling
Store in airtight container.
I baked them for a little longer such that the whole cookie gets a uniform browning. This makes it crisper and sturdier to be dunked into tea or coffee, which is my favourite way to eat a cookie.