Ingredients

• 175 grams Butter (unsalted)
• 275 grams Granulated white sugar (see recipe notes below)
• 1 tbsp Sugar Caramel or molasses (see recipe notes below)
• 2 Eggs (well beaten)
• 1 1/2 tsp Vanilla essence (or few drops of almond essence)
• pinch Salt
• 200 grams All-Purpose Flour
• 1/8 tsp Baking powder
• 150 grams Desiccated coconut
• 75 grams Fine Semolina (lightly roasted)
• Almonds (optional)

Instructions

• 1 Preheat oven at 350 deg f (180 deg C). In a bowl, mix butter , sugar and molasses (or sugar caramel).(see recipe notes below) . Beat till light and fluffy. Mix in the beaten eggs, mix well. Add the essence.
  
• 2 Mix in the flour, semolina, coconut , baking powder, salt. Mix well. Shape into small balls. Press in almonds into each cookie (optional) . Don't place them too close to each other as they will flatten upon baking.
  
• 3 Bake for exact 15 minutes. The cookies will flatten . You should get a nice golden brown color on the tops. (Please See recipe notes below).
  
• 4 Cool on a wire rack. Store in airtight container for about 10 days . Enjoy !!!
  

Recipe Notes

1. You can use Brown Sugar or use granulated white sugar along with caramel or molasses.
2. In case you don't get the color in 15 mins, then turn the TOP heat ON of your oven (some will have the BROIL option on their ovens), for about 2 mins or so till you get that brown color on them.