Chewy Coconut Cookies

Directions

• If not using eggs, soak 2 TBS of ground flaxseeds or flaxseed powder in 4 TBS of water. Leave for 15 minutes. You will need to reduce the quantity of butter by 4TBS in this case. Or add 1 TBS additional all purpose flour.
• Pre-heat oven to 200°C or 400°F
• Line a baking tray with parchment paper. Keep aside.
• Keep desiccated coconut in bowl ready for rolling cookies later. Keep aside.
• In a bowl, mix flours, sugar and salt.
• Sieve this mix using a fine sieve.
• Add softened butter and mix with spoon.
  If your butter is cold, microwave for 10 secs or wrap in parchment paper and cover with cloth dipped in hot water. Please note that the measure of butter used in this recipe if for softened butter, so measure your butter after it is softened.
• Add eggs or substitute
• Mix well; the cookie dough is ready.
• Chill the cookie dough for 5-7 mins.
  This makes it easy to work with the dough and shape cookies.
• With the help of a spoon, scoop a bite sized dough.
• Roll this into balls using the pam of your hands.
• Roll the rounds into the desiccated coconut, then place on the pre-lined cookie tray.
• Sprinkle some coconut flakes.
• Bake for 10 minutes.
• Cover the cookies loosely with an aluminum foil. The coconut flakes might burn if baked uncovered.
• Continue for bake for another 5 minutes.
• Turn cookies upside down, and bake for 2 mins or grill for 2 mins to get crispy bottoms. This makes cookies, crispy on the outside ad chewy on the inside.
• Leaves the cookies in try for 5 mins.
• With the help of leveled spoon move them to cooking rack, bottom side down. If you leave the cookies for too long on the tray they might turn soggy.
• Cool until completely cooled.
• Store in air tight container at room temperature. They should last at least 5-7 days. Mine never last more than 2-3 days as we finish them all quickly.