Madras Coconut Cookies

Recipe courtesy Yigit Pura
TOTAL TIME: 1 hr 15 min
Prep: 30 min
Inactive Prep: 30 min
Cook: 15 min
 
YIELD: 4 1/2 to 5 dozen cookies
LEVEL: Easy

ingredients

  • 11 ounces all-purpose flour (2 cups)
  • 4 1/2 ounces whole skin-on almonds (1 cup), plus enough to garnish each cookie
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon madras curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Place the flour and 4 1/2 ounces almonds in a food processor, and process until the almonds are in very small pieces. Place the mixture in a bowl, along with the baking powder, baking soda, curry powder, salt, cinnamon and coconut.

Using a paddle attachment of a standing mixer, cream the sugar, brown sugar, orange zest and the room temperature butter together until light and fluffy. Incorporate the egg and egg yolk, and paddle until evenly mixed.

Last, place in all the dry ingredients into the mixing bowl. Gently, on a slow speed, mix until everything is evenly mixed, taking care not to over mix the cookie dough. Cover with plastic wrap and allow to chill in the refrigerator for 30 minutes.

After the dough has chilled, using a number 60 cookie scoop (about 2 teaspoons), scoop the cookies into even balls. After this stage, the cookie dough can be kept frozen, wrapped, up to 3 months in the freezer.

Preheat your oven to 325 degrees F.

Place the cookies on a baking sheet lined with parchment paper, approximately 2 inches apart from one another. Place a whole almond on top of the cookie dough, and gently press down to secure it. Bake the cookies 7 minutes, then rotate, and bake about another 8 minutes. Cookies will be done when they are lightly golden brown around the edges, and just barely pale in the center. Allow to cool, and serve fresh.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.