Growing up in the capital, New Delhi, I got the opportunity to enjoy what was locally grown and locally produced. In today’s world of super brands, we end y eating the same cookies irrespective of whether we are in New York or Delhi. I miss the cookies that were made by the local bakers, each taking pride in some special dish or sweet or biscuit.

One that we loved were the coconut cookies baked fresh every day. They were crisp on the outside and deliciously soft inside with the baked coconut outside addding a wonderful nutty flavour.

These cookies come closest to that flavour I remember from my childhood.

Ingredients

Ghee or clarified butter 1/2 cup

Sugar 1/2 cup, fine or powdered in the mixie

Desiccated coconut 1/2 cup and 1/4 cup

All-purpose flour 1 cup

Vanilla essence 3 drops

Baking powder 1 tsp

Baking soda 1/2 tsp

Milk 1 tbsp and 1/4 cup

Method

Whisk the ghee and sugar till well blended and fluffy. Add 1/2 cup desiccated coconut and mix.

Add the flour, baking powder, baking soda and vanilla essence. Mix to form a dough. Add a tablespoon of milk if the dough is too dry.

Refrigerate the dough for about an hour.

Make into small balls and flatten between your palms.

Pour the 1/4 cup of milk in a bowl and spread the 1/4 cup of desiccated coconut on a plate. Dip the cookie balls in the milk and roll in the desiccated coconut.

Lay out the cookies on a buttered tray and bake for 15 minutes in a preheated 170 degree C oven. Cool and store in an airtight container.