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Crunchy Coconut Almond Biscuits – Home made Using just 5 ingredients.

Shoba

Here I was in my favourite grocer`s buying fresh farm produce and my eyes suddenly lingered for a moment on the baking aisle. It had been quite some time since I had baked as I had a very difficult time eating whatI  had cooked through my pregnancy. I ventured in to the aisle, even as I heard my husband`s voice letting me know that It was time for us to leave. As I was walking unhurriedly, my eyes fell on a pack of Sweetened Coconut Flakes. Bingo…I knew I was looking for something exciting, and different….never realised that it could be from sweetened coconut flakes. Coconuts are a blessing for me as I love them in all forms – Fresh grated coconut for easy palakkad cuisine cooking, tender coconut water to be had as and when one felt thirsty, dessicated coconuts for baking, sweets and of course BAKING!!! I had seen Bobby Flay create a southern coconut cake with 7 layers and I was wondering on the taste. Another of my favourite chocolates – Almond Joy with sweet coconut filling!!! I had also recently chanced on Ria`s Peanut Cookies, so I wanted to replace the peanuts with Almonds and throw in a handful of coconut flakes…Here goes this easy breezy recipe…

INGREDIENTS:

1/2 cup All Purpose Flour.

1/2 cup melted margarine.

1/2 cup Almonds pulsed to a coarse texture.

1/2 cup sugar.

A handful of sweetened coconut flakes.

PREPARATION:

  • Preheat the oven to 350 F. The preparation hardly takes any time so you would need sufficient time for heating the oven to bake the cookies.
  • Start with melting the margarine simply by popping it in the microwave for 20 seconds. If you fall short of the 1/2 cup thats needed simply top it up with canola oil.
  • Pour this in to a mixing bowl.
  • Add the sugar, pulsed almonds and the flour.
  • Lastly add the coconut flakes. This is completely optional.
  • Use your hands and bring the dough together. The margarine helps in holding the mixture really well.
  • Line a cookie sheet with parchment paper and keep ready.

  • Take lime sized balls of the dough and flatten them between  your palms. Place them 1 inch apart on the cookie sheet.
  • Continue until the dough is exhausted and neatly lined on the cookie sheet.
  • Bake for 12-15 minutes. Do not allow the cookies to get too brown.

  • Allow to cool for 20 minutes and enjoy crunchy Coconut Almond Biscuits with your favourite cuppa.
  • A quick snack for guests and for kids alike!!! NO ONE CAN EAT JUST ONE!!!

17 thoughts on “Crunchy Coconut Almond Biscuits – Home made Using just 5 ingredients.”

  5. hi Anubhavati,
    Hope u r doing good 🙂 Happy woman’s day to u!!
    The cookies remind me of nankatai…..neways, I love coconut too. It’s flavour is truly a blessing to the dishes it goes into.
    nice detailed post and neat pics as always:)
    TC

  7. coconut biscuits look yum..just like the iyengar bakery ones!

    I am hosting an event called home remedies, if you know any simple remedy do share it with us.

  11. oh sure you can laks…its just that butter might take a little more time to melt uniformly. Use butter for extra richness.

  14. Hi

    I love your recipies…. I too would like to try my hands on Baking cookies/cakes, however I do not have an oven, just the microwave. Is there a way i could do the biscuits in a microwave?
    Jyo

  15. Hi Shoba… tried ur coconut biscuit. Came out very well. My husband loved it. Thank you for the yummy recipe.

  17. hi, cookies is looking to yummy,i had a doubt at what temperature want to bake the cookie for 12minit.plz tel me.and plz tel me some other cookies.

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