Coconut and Jaggery Cookies

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Every year during Diwali my mom and dad would crack open a coconut as an offering. My sister and I would fight over the coconut water, which I usually conceded to her because I was more interested in the fresh coconut meat! I love smearing some soft jaggery onto a piece of fresh coconut and eating that as a snack. The natural saltiness and sweetness from the jaggery worked so well with the coconut! Jaggery and coconut is a popular tea cookie flavor as well! Inspired by these memories I came up with a jaggery and coconut snickerdoodle cookie!

Make sure you use unsweetened shredded coconut for these jaggery and coconut cookies, the jaggery lends a lot of sweetness to the cookie and it might be too much sugar if you use sweetened coconut. Also if you’re being conscious of your sugar intake, you can omit the sugar in the coconut sugar mixture. Please don’t substitute all the sugar with jaggery, as it will cause the cookies to be 1) too sweet and 2) not hold together well. In addition, make sure none of your powdered jaggery is bigger than the size of a pea. You can blitz the jaggery in a blender if you need to make it finer. You can get powdered jaggery at Diaspora Co! These jaggery and coconut cookies pair perfectly with some tea as well!

The texture of the jaggery and coconut cookies is perfection! Soft in the center and chewy on the edges! I love the minerality the jaggery brings to these cookies, it felt like an upgraded molasses cookie to me! Give these a try and be sure to tag me on social media at @milkandcardamom!

Coconut and Jaggery Cookies

Author: Milk and Cardamom
Total Time: 18 minutes
Yield: 12 1x
Diet: Vegetarian

Print Recipe

Description

Soft in the center and chewy on the edges, these jaggery and coconut cookies have the perfect amount of sweetness and saltiness! Makes 12 large cookies (3 inch)

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a small mixing bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate mixing bowl, add butter, granulated sugar, and jaggery powder. Mix until well combined, about 2 minutes. Add coconut milk and vanilla and mix for another minute. Add dry ingredients and mix until you have a smooth dough. Refrigerate the cookie dough for 10 minutes.
In a small bowl, whisk together shredded coconut sugar, and cinnamon for the coating.
Roll 3 tablespoon size scoops of dough (50g each) into 12 balls. Roll each cookie dough ball into the coconut sugar mixture until well coated and place on the parchment-lined baking sheet 2 inches apart. Bake for 13-15 minutes. Let the cookies cool on the cookie sheet until completely cool.