Coconut biscuits are delectable treats that showcase the delightful flavor of coconut in every bite. These biscuits are crafted by combining shredded coconut with a buttery, sweet dough, creating a perfect balance of crunch and tenderness. Baked to golden perfection, coconut biscuits offer a delightful texture and a tropical twist to the classic biscuit experience. Whether enjoyed with a cup of tea or coffee or savored on their own, these coconut-infused delights provide a satisfying and flavorful snacking experience.
How to make Coconut Biscuits :
Start by creaming the butter and sugar until the sugar is well incorporated, and the butter is nice and creamy. It takes some time to cream it well, resulting in cookies that will melt in the mouth. Add in the whole wheat flour, coconut, and other required ingredients, and give it a nice mix. Bring the dough together with the help of milk; the resulting dough should be soft, and you should be able to shape the cookies and coat them well in coconut flour. Bake until golden, and allow them to cool down completely before serving.
Serving suggestion for Coconut Biscuits :
These coconut cookies are a wonderful treat to enjoy with a cup of tea or coffee.
Coconut Biscuits
Ingredients
- 1/4 cup 50 g butter
- 1/2 cup coconut sugar or jaggery powder
- 1 tsp vanilla essence
- Pinch of salt if using unsalted butter
- 2/3 tsp baking powder
- 1 cup whole wheat flour
- 1/2 cup desiccated coconut
- 2-3 tbsp milk
- 1/4 cup desiccated coconut for coating
Instructions
- Preheat the Oven: Preheat your oven to 356°F (180°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugar: In a mixing bowl, cream together the butter and coconut sugar (or jaggery powder) until the mixture is smooth and creamy. If you’re using unsalted butter, add a pinch of salt and vanilla essence to enhance the flavors.
- Add Flour and Coconut: Gradually add the whole wheat flour, baking powder and desiccated coconut to the mixture. Mix well to combine. The mixture might resemble coarse crumbs at this point.
- Adding Milk: Start adding milk, one tablespoon at a time, and continue mixing until the dough comes together. You want a soft, slightly sticky dough that holds its shape when rolled.
- Shape the Cookies: Take small portions of the dough and roll them into balls. Press each ball gently between your palms to flatten it slightly. The cookies will puff up a bit as they bake, so don’t make them too thick.
- Coat with Coconut: Spread the 1/4 cup of desiccated coconut on a plate. Press both side of cookie into the coconut to coat it.
- Baking: Place the coated cookies on the prepared baking sheet. Leave some space between the cookies to allow for spreading. Bake in the preheated oven for about 15-17 minutes, or until the cookies are golden brown on the bottom.
- Cooling: Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy: Once the cookies are completely cool, they are ready to be enjoyed! The combination of coconut and whole wheat flour gives them a delightful flavor and texture.
- Storage: Store the cookies in an airtight container to keep them fresh for several days.
