Nov 12, 2020, Updated May 07, 2023 They are lightly sweetened and filled with a sweet aroma from the rose water.
We all love cookies, don’t we? I never need a reason to bake them but the festive season gives that extra nudge to bake some. 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! They have lots of coconut in them, there’s ghee and there’s rose. Very delicate flavors and one perfect cookie for the holidays. Coconut and rose combination is one of my favs and I have used it before in this kalakand recipe, so I used the same flavors here but with a change. I didn’t use rose syrup here like in kalakand recipe but in stead used rose water.
These Coconut Rose Cookies
✔are eggless and crispy. ✔are great with coffee or chai. ✔make a great edible gift for the holidays! ✔require few ingredients and are easy to make. These cookies cannot be simpler to make. You literally need like 10 minutes to bring the dough together. And once the dough is done, you chill the dough for 20 minutes, then shape into round and bake. You can even refrigerate one more time after shaping the balls if you want to minimize spreading of the cookies in the oven but I didn’t do it. They thin out a little in the oven and that works fine for me. These cookies really use some basic ingredients. All purpose flour: aka maida is one of the main ingredients for these cookies. It makes the cookies lighter. Can you substitute with whole wheat flour (atta)? You may but the cookies will not be as light as the ones made with all purpose flour. Coconut powder: the coconut flavor in these cookies comes from desiccated coconut powder. I use the unsweetened desiccated coconut powder that we find at Indian grocery stores. Rose water: the rose flavor in these cookies come from rose water. You can find rose water at Indian and Middle Eastern grocery stores. Ghee: I like the flavor of ghee in these cookies, more so because I was trying to recreate something like nankhatai. But you can also use butter here, should not be a problem. Powdered sugar: so I have used confectioners sugar here, so please use the same. I have not tested the recipe with granulated white sugar so please use powdered sugar only. I baked these cookies at 375 for 15 minutes. If you prefer softer crumb, try baking them for 13 minutes. Basically, I baked them until the bottom just started to get brown, they were perfectly crisp by then. Store these cookies in an airtight container at room temperature and they should be good for a week. You can also pack these in small bags and gift to your friends and family during the holidays.
Method
1- In a large bowl, whisk together flour, desiccated coconut powder, baking powder, cardamom powder and salt. Set aside. 2- Now, add ghee and powdered sugar to your stand mixer or use your hand mixer. 3- Using the paddle attachment of the stand mixer, beat the ghee and sugar until well combined. 4- Then add in the prepared dry ingredients and mix.
5- Add rose water and mix. 6- 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. 7- 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). 8- Make all cookies similarly and arrange on a baking sheet. 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.
If you’ve tried this Coconut Rose Cookies Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
title: “Coconut Rose Cookies " ShowToc: true date: “2024-10-03” author: “Amy Blackwood”
Nov 12, 2020, Updated May 07, 2023 They are lightly sweetened and filled with a sweet aroma from the rose water.
We all love cookies, don’t we? I never need a reason to bake them but the festive season gives that extra nudge to bake some. 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! They have lots of coconut in them, there’s ghee and there’s rose. Very delicate flavors and one perfect cookie for the holidays. Coconut and rose combination is one of my favs and I have used it before in this kalakand recipe, so I used the same flavors here but with a change. I didn’t use rose syrup here like in kalakand recipe but in stead used rose water.
These Coconut Rose Cookies
✔are eggless and crispy. ✔are great with coffee or chai. ✔make a great edible gift for the holidays! ✔require few ingredients and are easy to make. These cookies cannot be simpler to make. You literally need like 10 minutes to bring the dough together. And once the dough is done, you chill the dough for 20 minutes, then shape into round and bake. You can even refrigerate one more time after shaping the balls if you want to minimize spreading of the cookies in the oven but I didn’t do it. They thin out a little in the oven and that works fine for me. These cookies really use some basic ingredients. All purpose flour: aka maida is one of the main ingredients for these cookies. It makes the cookies lighter. Can you substitute with whole wheat flour (atta)? You may but the cookies will not be as light as the ones made with all purpose flour. Coconut powder: the coconut flavor in these cookies comes from desiccated coconut powder. I use the unsweetened desiccated coconut powder that we find at Indian grocery stores. Rose water: the rose flavor in these cookies come from rose water. You can find rose water at Indian and Middle Eastern grocery stores. Ghee: I like the flavor of ghee in these cookies, more so because I was trying to recreate something like nankhatai. But you can also use butter here, should not be a problem. Powdered sugar: so I have used confectioners sugar here, so please use the same. I have not tested the recipe with granulated white sugar so please use powdered sugar only. I baked these cookies at 375 for 15 minutes. If you prefer softer crumb, try baking them for 13 minutes. Basically, I baked them until the bottom just started to get brown, they were perfectly crisp by then. Store these cookies in an airtight container at room temperature and they should be good for a week. You can also pack these in small bags and gift to your friends and family during the holidays.
Method
1- In a large bowl, whisk together flour, desiccated coconut powder, baking powder, cardamom powder and salt. Set aside. 2- Now, add ghee and powdered sugar to your stand mixer or use your hand mixer. 3- Using the paddle attachment of the stand mixer, beat the ghee and sugar until well combined. 4- Then add in the prepared dry ingredients and mix.
5- Add rose water and mix. 6- 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. 7- 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). 8- Make all cookies similarly and arrange on a baking sheet. 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.
If you’ve tried this Coconut Rose Cookies Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
