Crunchy Coconut Biscuits

Crunchy Coconut Biscuits are just perfect with tea of coffee. They are very easy to make too.

The amount of effort is not much either. The only thing that slows down the process is that it is best to chill the biscuit dough before rolling out.

Although I specify desiccated coconut in the recipe using unsweetened coconut shreds/flakes is okay too. That’s because the coconut is processed to a much finer constistency as we make the dough.

Apart from the subtle coconut flavour in the biscuits the other thing I like about them is that they are not too sweet.

Ingredients for Crunchy Coconut Biscuits

Flour – Plain or all purpose flour is best for the cookies

Coconut – As I mention above desiccated coconut is best. But using those moist unsweetened shreds is ok too since we process it with the flour until nice and fine. In the case of shreds/flakes the processing just takes a little longer.

Butter – Unsalted butter is best, but you can use salted butter and omit the small amount of salt specified.

Sugar – I use caster sugar but granulated sugar is fine too, since the processing will break it down somewhat too.

Egg – Medium size eggs in UK/Europe, or large size eggs in North America.

Salt – Just a very small amount of salt will draw out the lovely flavours.

Process for Crunch Coconut Biscuits

Everything is all very simple but is it best to use a food processor.

Place the flour, sugar, salt and coconut into a processor and process it until the coconut breaks down to be much finer.

Add the cold butter and process to a fine crumb. Then beat the egg and add it into the processor. Process again until everything combines to a sticky paste.

Place the paste onto some plastic wrap and form it into a disc. Then wrap it and chill for at least an hour.

Preheat the oven(190C/170C Fan/375F), and line a couple of baking trays with parchment paper or silicone mats.

Divide the paste in two, for ease of use, and roll out on a floured surface, to a thickness of about a 1/4 inch, just over 5mm. Then use a cookie cutter that is about 2 1/4 inches(57mm) to cut out the biscuits.

Transfer the biscuits to the prepared trays and re-roll the excess pastry for more biscuits.

Bake the biscuits for 12 to 15 minutes, until they start to brown around the edge. Then remove them from the oven and leave them to cool on a wire rack.

My Biscuits

After 14 minutes I could see that the biscuits were starting to brown at the edge, so I took them out of the oven and put them onto a rack to cool.

Then I was able to sample them. What a treat it was too. A lovely crunch to the biscuit and with a subtle coconut flavour that became more pronounced as I chewed the biscuit.

These very simple biscuits are the perfect accompaniment to a cup of tea.

Another easy cookie recipe is Cardamom & Lemon Shortbread

Crunchy Coconut Biscuits

Recipe by geoffcoo

Course: Biscuits, CookiesDifficulty: Easy

Servings

24

servings

Prep time

30

minutes

Cooking time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 150g(1 cup, based on scooping packed flour into a 250ml cup) plain flour

• 113g(1/2 cup) cold unsalted butter

• 50g(1/4 cup) caster sugar

• 30g(1/3 cup) desiccated coconut

• 1 medium egg(large in USA)

• 1g(1/8 tsp) salt

Directions

• Place the flour, sugar, salt and coconut into a food processor and process it until the coconut is quite fine.
• Add the cold butter and process again until the mixture is like fine breadcrumbs.
• Beat the egg and pour it into the mixture, then process until everything becomes a sticky paste.
• Transfer the paste to some plastic wrap and form it into a disc, then wrap it up.
• Chill the paste for at least an hour.
• Preheat the oven to 190C/170C Fan/375F, and line a couple of baking trays with silicone mats or parchment paper.
• Place the dough onto a floured surface(I like to divide the dough in two, and work with each part).
• Flour the top of the dough and roll it out to a thickness of about 1/4 of an inch(just over 5mm).
• Cut out the biscuits, using a 2 1/4 inch(57mm) cookie cutter, and transfer them to the baking trays, leaving a small gap between each.
• Re-roll the pastry until it is all used.
• Bake the biscuits for 12 to 15 minutes, until the edge just starts to brown.
• Transfer the biscuits to a wire rack to cool completely.