Simple Eggless Coconut Cookies

Crispy on the outside, soft and chewy on the inside, this is you basic go-to OG coconut cookie. The recipe and ingredients are very basic and making these cookies doesn't get easier than this.

Few things before you get started:

• Make sure your butter is softened at room temperature. It is a very important step and decides the texture of your cookie

• Coconut powder: You find it very easily in a regular grocery store (ask your mum, she'll definitely know about it!). Use the unsweetened kind, we're already adding plenty of sugar in the recipe

• Variations: You switch up the recipe and add chocolate chips or coconut sugar or even butterscotch!

• If you're someone who doesn't mind eggs then go ahead and replace the buttermilk with 1 large egg and follow the same process. Egg will give you a chewier cookie.

• If you want a thinner crispier cookie, then bake without refrigerating, but if you want a chunkier and chewier cookie then refrigerate your dough for about an hour.

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Ingredients:

• 170 grams butter (softened at room temperature)

• 1 2/3 cups all purpose flour

• 1/2 cup light brown sugar

• 1/2 cup castor sugar

• 1/4 cup buttermilk (1/4 cup milk + 1/4 tsp vinegar) (or substitute with 1 large egg)

• 1/2 tsp baking soda

• 1 tsp baking powder

• 2 tsp vanilla extract

• 1 1/2 cups unsweetened shredded coconut powder

Method:

1. Pre-heat your oven to 190 C. Line a baking sheet with some parchment paper and set aside

2. In a bowl, whisk together butter and both kinds of sugar until creamy and then add in the buttermilk and vanilla extract and whisk again until combined

3. In a separate bowl mix together all the dry ingredients - flour, baking powder, baking soda and coconut powder

4. Add the dry dry ingredients to the wet mixture and combine just until you no longer see any dry ingredients. Do not overmix.

5. If you want a thinner, crispier cookie you can bake it right away, but if you want a chew-y thicker cookie then refrigerate your cookie dough for about an hour

6. To bake, take 1 tablespoon dough, roll it into a ball and keep it on your parchment paper and press down slightly to flatten it. Optionally, sprinkle some sugar on top

7. Bake for about 10 - 12 minutes or until the edges start getting golden brown. The top of the cookie will not change much in color

8. When take your cookie out of the oven, they will still be soft. Let them cool down in the baking sheet itself for 10 - 15 minutes and then transfer to a cooling rack

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