Recipe- Crispy and Delicious Coconut Rose Cookies

Crispy cookies bursting with flavors of coconut and rose! These Coconut Rose Cookies are ideal for gifting during the festive season.

They are lightly sweetened and filled with a sweet aroma from the rose water.Nankhatai is my favorite Indian cookie, the flavors of ghee, cardamom and that crumbly texture, it is just a delight to the taste buds. I was trying to make something similar on lines of nakhatai but with different flavors and ended up with these Coconut Rose Cookies!

Ingredients

1 cup all purpose flour 130 grams
1 cup desiccated coconut powder 82 grams
1/2 teaspoon baking powder
1/2 teaspoon cardamom powder
pinch salt
1/2 cup ghee 100 grams, in semi-solid state (not melted)
3/4 cup powdered sugar 90 grams
3 tablespoons rose water 45 ml
crushed dried rose petals to garnish

Method

* Pre-heat oven to 375 F degrees and line a baking sheet with parchment paper.

* In a large bowl, whisk together flour, desiccated coconut powder, baking powder, cardamom powder and salt. Set aside.

* Now, add ghee and powdered sugar to your stand mixer or use your hand mixer. Using the paddle attachment of the stand mixer, beat the ghee and sugar until well combined.

* Then add in the prepared dry flour mixture and mix.

* Add rose water and mix.

* The dough will come together if using a stand mixer. If using a hand mixer, you might have to use your hands to bring the dough together. Cover the dough with a cling sheet and refrigerate 20 minutes.

* Take a small portion of the dough (around 25 grams) and roll it between your palms, then press lightly (just a bit don't flatten it).

* Make all cookies similarly and arrange on a baking sheet. You will get around 16-17 cookies. Top all cookies with crushed dried rose petal.

* Bake at 375 F degrees for around 15 minutes or until the the bottom of the cookies starts becoming light golden brown in color.

* Let the cookies cool completely and then store in an airtight container at room temperature.
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