These are the ultimate coconut biscuits that you will love making because they are super easy and devouring because they are crunchy delicious. With lot of desiccated coconut, they fuzzy edges after you bake and the incredible crispy texture makes it a perfect combination with your afternoon tea/coffee.
Ingredients at a glance
Desiccated Coconut – the shredded unsweetened coconut, you can use similar variety
Flour – All purpose, very little to bind everything
Butter – Unsalted, soft butter
Egg – room temperature
Sugar – I prefer icing or confectioner’s or powdered but you could use home grinded one
Step by Step Process
Cream butter and sugar really well until light and fluffy.
Add in egg, beat.
Add in flour and coconut.
Take it out on a parchment/baking/wax paper large enough to cover when rolled out. You could do this by dividing the dough.
Place another sheet and roll out to 1/4 inch thickness.
Place in refrigerator to firm for at least 30 minutes.
Cut rounds with 2 inch diameter cutter or any cutter of your choice.
Place on a baking tray, unlined or with parchment/baking/silicone.
Bake for 12-15 minutes until golden brown at 350F. rotating the tray half way through for even browning.
Substitutions and Variations
This recipe is pretty straightforward however you can replace the desiccated coconut with shredded variety but unsweetened.
If you want to make a healthier version, you can substitute regular sugar with coconut sugar and flour with wholewheat flour.
A drizzle or dip in white or dark chocolate is also a great variation.
Serving Suggestions
I love to add this to my kid’s lunchbox because homemade is always better.
It is a great end of meal little treat and can be served with any type of hot beverage.
Storage and Make Ahead
The rolled out dough can be kept covered in the fridge for up to a day.
The baked cookies can be stored in airtight container for up to 3 days at room temperature.
Yield: 25 cookies (2 inches diameter)
Crunchy Coconut Biscuits
Prep Time
30 minutes
Cook Time
15 minutes
Additional Time
10 minutes
Total Time
55 minutes
Ingredients
- 150 grams Butter, unsalted, room temperature
- 150 grams Icing Sugar*
- 1 Egg, room temperature
- 250 grams Coconut, dry desiccated
- 50 grams Flour, all-purpose (Maida)
Instructions
- Cream butter and sugar until light and fluffy.
- Add egg, beat to mix.
- Add flour and coconut and mix until combined.
- Place it on a parchment/wax paper and roll out with another sheet of paper on top.
- Chill for 30 minutes until firm.
- Cut out discs with cookie cutter. I use 2 inches diameter round cutter.
- Place on unlined or parchement/silicone lined cookie sheet.
- Bake in a pre-heated oven at 350F for 12-15 minutes until golden brown rotating half way through.
Notes
* Icing sugar is commercially grinded sugar also known as powdered or confectioner’s sugar.
Recipe Name
Coconut Cookies
Author Name
Nadia
Published On
Preparation Time
Cook Time
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