Coconut Cookies

INGREDIENTS:
Yields: 16 cookies
1 cup All purpose Flour

1 cup Dessicated coconut (Not sweetened)

3/4 teaspoon Baking Powder

1/3 cup Oil
3/4 cup Granulated sugar (I used 1 cup)

1 teaspoon Vanilla extract or 1/4 teaspoon Cardamom powder

1/4 cup Tangzhong starter (Recipe below)


PROCEDURE:

To make the tangzhong starter:

1. Mix 1/3 cup of all purpose flour with 1 cup of water without any lumps. 

2. Heat them together stirring continuously. When the whisk or spoon's tracks start being visible, turn off the heat. Use immediately after it has cooled down.

Now make the cookies:
1. Preheat the oven to 350F for 15 mins.
2. Dry ingredients mixture:
Sift together the flour, baking powder. Stir in the dessicated coconut.
3. Wet ingredients mixture:
In a bowl add sugar, oil and the tangzhong starter. Beat them till everything is combined. Stir in the vanilla or cardomom powder.
4. Pour dry ingredients mixture to wet ingredients mixture and mix well with hand to form dough.
5. Roll into small lemon sized balls, flatten using palms and place 1 inch apart on the baking sheet.
6. Bake for 15-20 minutes or till the cookies are pale in color, edges have slightly browned and the bottom is golden.

NOTES:
1. These cookies do not spread much.
2. Adjust sugar according to your taste.

3. Tangzhong starter acts as glue or egg replacer in this recipe.
4. The original recipe is here.