Easy Coconut Biscuits – Cookies are the perfect accompaniment to a cup of tea or coffee. They go well, too, with a glass of milk.
Not only do they taste great, they are easy to make too. The recipe needs only a few ingredients. But don’t let that fool you, they taste great. With a shortbread like flavour and texture the addition of coconut makes a perfect biscuit.
There is not much work either, in making the biscuits. But the biscuit dough does sit in the fridge for a couple of hours before rolling out.
Ingredients
Flour – Plain or all purpose flour is best for these biscuits.
Butter – I use unsalted butter, but salted would be fine. In that case omit the salt from the recipe.
Sugar – Light brown sugar gives a lovely flavour and adds colour. However caster or granulated sugar works well too.
Egg – Medium egg in UK/Europe or large egg in North America.
Coconut – It is best to use desiccated coconut, which are very small grain-like pieces. However if you only have shredded or flaked coconut you can blitz them in a processor to reduce the size considerably.
Baking Powder – Just a little adds a slight lift to the biscuits.
Salt – Draws out the other flavours.
Process for Easy Coconut Biscuits
The process is just so simple. Mix together the dry ingredients(flour, coconut, baking powder and salt).
Then cream the butter and sugar together until smooth and fluffy. Add in the egg and whisk to combine. Mix in the dry ingredients until they are fully incorporated. Then tip the biscuit dough on to some plastic wrap and flatten it into a disc. Wrap it up and chill it for at least two hours.
Roll out the biscuit dough to a thickness of about 5mm(1/4 inch) and use a cookie cutter to cut the shape. Make a cross in the centre of each biscuit with the tines of a fork. Place them on a lined baking tray.
Bake in the oven, which has been preheated to 170C/150C Fan/340F, for 20 minutes. Then transfer the biscuits to a wire rack to cool completely.
My Biscuits
I baked my biscuits in two slightly different ways. Firstly I placed them on a lined baking tray. Silicon mats or parchment paper both work well. Then I baked the biscuits.
For the second method I used a baking tray that has perforations. I then put a perforated silicon mat on that and placed the biscuits on that. I put another perforated mat on the top. That was simple to create a little texture on the top of the biscuits. In all other respects these biscuits bake exactly the same as the first method.
The biscuits all baked perfectly. The taste and texture was just right. These biscuits have a great texture and a wonderful flavour. The coconut, along with the buttery flavour, is just perfect to accompany a nice cup of tea.
Another very good biscuit recipe is Digestive Biscuits – Quick & Easy.
Easy Coconut Biscuits – Cookies
Perfect crunchy shortbread-like coconut biscuits
32
servings25
minutes15
minutesKeep the screen of your device on
Ingredients
260g(1 2/3 cups + 1 tbsp, based on scooping packed flour into a 250ml cup) plain flour
150g(10 tbsp + 2 tsp) unsalted butter, room temperature
100g(1/2 cup) light brown sugar
35g(6 tbsp) desiccated coconut
1 medium egg(large in USA)
2g(1/2 tsp) baking powder
1.5g(1/4 tsp) salt
Directions
- Mix the coconut, baking powder and salt into the flour and set aside.
- Place the butter and sugar into a large bowl and cream it together until smooth and fluffy.
- Place the dough on to some plastic wrap and form it into a disc. Then wrap it and chill the dough for 2 hours.
- Preheat the oven to 170C/150C Fan/350F.
- Roll out the dough on a lightly floured surface to a thickness of 5mm(1/4 inch).
- Use a 7cm(2 3/4 inch) cookie cutter to cut out the biscuits, re-rolling the dough to make more.
- Use the tines of a fork to make a criss-cross in the centre of each biscuit.
- Transfer them to a baking tray, lined with parchment paper or a silicon mat.
- Bake the biscuits for 20 minutes until baked through and a nice golden brown colour.
- Transfer the biscuit to a wire rack to cool completely.
- Store the biscuits in an airtight container.