Air fryer recipe · Desserts & Bakes
Jaggery Coconut Cookies
Crumbly cookies made with jaggery and fresh coconut.
- 12 minTotal time
- 160°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 330kcal
- 3.3 gprotein
- 43.9 gcarbs
- 16.9 gfat
- 1.7 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- flour1 cup
- jaggery1/2 cup, grated
- coconut1/2 cup, grated
- butter80 g
- baking powder1/2 tsp
Method
Melt jaggery
Gently melt the grated jaggery with a splash of water over low heat, then let it cool until just warm. Cooling it first stops the hot syrup from melting the butter into an oily puddle when you mix the two together.
Cream butter
Beat the soft butter with the cooled jaggery syrup until smooth and well blended. Creaming them properly traps a little air, which is what gives the cookies a lighter, more tender crumb instead of a dense, hard bite.
Add dry ingredients
Mix in the flour, grated coconut and baking powder to form a soft dough. Stop stirring as soon as it comes together, because over-working the flour builds gluten and turns the cookies tough rather than crumbly.
Shape and bake
Shape the dough into small, even discs and space them in the basket so they have room to spread. Air-fry at 160°C for 12 min, until firm at the edges and lightly browned. They crisp as they cool, so lift them out gently.
