Ingredients

• 1.5 cups - white flour
• 1 cup - sugar
• 3/4 cup - unsalted butter / margarine
• 1/2 cup desiccated coconut
• 1/4 cup - oats
• 1/2 cup - warm milk
• 1.5 tsp - sodium bi-carbonate (baking soda)
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• For the Topping: 
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• 2 tsp - oats
• 2 tsp - desiccated coconut
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How to Make Coconut Oat Crunchies

• Mix the unsalted butter/margarine and sugar to make an even mixture. 
• Add the white flour, baking soda, dessicated coconut and oats and mix evenly. Set aside for at least 30 mins.
• Make 20 balls from the dough and then flattened into cookies, using your palms.
• Sprinkle the oats and desiccated coconut. You can first brush the cookies with a little cold milk so the topping sticks easily.
• Arrange the cookies (leaving 1cm between), in a greased baking tray.
• Pre-heat the oven to 200 C.
• Bake the cookies at 140 C for 20 mins till they turn light brown.
• Remove from the oven and allow the cookies to cool to get a crunchy texture. It’s advisable to store the cookies in an air-tight container.
• This special treat is the perfect, crunchy surprise for all seasons.
• Nutrition Note [1 serving]: 
• Energy: 703 Cal, Total fat: 37.1 gms, Saturated fat: 21.9 gms, Polyunsaturated fat: 1.6 gms, Monounsaturated fat: 10.2 gms, Cholesterol: 93.8 mgms, Sodium : 82.7 mgms, Potassium: 115.9 mgms, Total carbohydrate: 91.4 gms, Dietary fiber: 2.1 gms, Sugar: 51.7 gms, Protein: 7.1 gms
• This delicious recipe is from the book 'The Magical Tiffin Box' by our expert chef Sweta Chakraborty. You can get the book from here and here.