Coconut Cookies

Directions:

• 1
  Step 1:
  Preheat the oven at 350 F (180 C) for at least 10 minutes. Take a large bowl and keep a large strainer over it to sift the dry ingredients (1 cup maida and 1/4 teaspoon baking soda). If you are using unsalted butter, add a pinch of salt.
• 2
  Step 2:
  If powdered sugar is not available, grind granulated sugar (1/2 cup-2½ tablespoons) in the small jar of a mixer grinder (to make 1/2 cup powdered sugar) until smooth powder.
• 3
  Step 3:
  Take 1/2 cup melted butter and 1/2 cup powdered sugar in another bowl.
• 4
  Step 4:
  Beat them using a hand beater until creamy and smooth.
• 5
  Step 5:
  Add 2-3 drops of vanilla extract or vanilla essence.
• 6
  Step 6:
  Mix well using your hands and knead into dough. If the dough looks very soft, cover it with a parchment paper and keep it in the refrigerator for 20-30 minutes.
• 7
  Step 7:
  Line a baking tray with either parchment paper or aluminum foil. Divide the dough into 20-22 equal small portions and make round shaped balls from it. Flatten each ball a little between your palms to give a shape like patty. Place them on baking tray. Place the baking tray on middle rack in preheated oven and bake it at 350 F (180 C) for 15 to 18 minutes or until the edges of cookies have little golden brown color.
• 8
  Step 8:
  Carefully lift the cookies with a spatula and transfer them on a cooling rack. Let them cool at room temperature. They will turn crispy and crunchy after cooling. coconut cookies are ready. Store them in an airtight container and enjoy.