Coconut Cardamom Cookies
This is an easy baking recipe that puts that leftover grated coconut in your fridge to good use. These chewy coconut cardamom cookies are simple to make and a great sweet snack to have with your cup of coffee.
After making that veggie pelau last week I had some grated coconut leftover in the fridge that I needed to use. After all, in this guava season many of us living by the mantra, waste not want not. So I decided to make these chewy coconut cardamom cookies.
Ingredients:
- 1 1/2 cups flour
- 1 1/2 cups grated coconut
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla essence
- 1/2 teaspoon cardamom
Method:
- To a large bowl add butter and sugar and beat until smooth and creamy (approximately 8 to 10 minutes with an electric hand mixer)
- Add one egg and combine with creamed butter and sugar until smooth
- Fold in vanilla essence to mixture
- Combine flour, baking soda, salt and cardamom in a bowl
- Gradually fold dry ingredients into the creamed butter and sugar and combine well
- Add grated coconut (make sure most as much moisture is removed from the coconut as possible, this can also be achieved by toasting the coconut)
- Using a tablespoon, add portions of the mixture to a baking tray leaving a 2″ space between each portion
- Bake in a preheated oven at 350 degrees for 10 minutes
- Allow to cool on a rack
- Enjoy
