Coconut Sandies Recipe
Indian · Dessert · 33 min total
These buttery, melt-in-your-mouth coconut sandies are a classic Indian tea-time cookie, crisp and delicately sweet with toasted coconut flavor.
15
min prep
min prep
18
min cook
min cook
24
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup rice flour
- 1/4 teaspoon salt
- 1 cup desiccated coconut, toasted
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and powdered sugar until light and fluffy. Add vanilla extract and mix well.
- In a separate bowl, whisk together all-purpose flour, rice flour, and salt. Gradually add to the butter mixture, mixing until a soft dough forms.
- Fold in 3/4 cup of toasted coconut, reserving the rest for coating.
- Shape the dough into 1-inch balls. Roll each ball in the reserved toasted coconut to coat.
- Place the balls on the prepared baking sheet, spacing them about 1 inch apart. Gently flatten each ball slightly with your fingers or the bottom of a glass.
- Bake for 15-18 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Store in an airtight container at room temperature for up to 1 week.
- For extra coconut flavor, use fresh grated coconut instead of desiccated, but reduce oven temperature to 300°F and bake slightly longer.
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