Crispy Coconut Biscuits

why make this recipe

These Crispy Coconut Biscuits give you a crunchy bite and a soft center. They use simple pantry items and take little time. If you like quick biscuit ideas, try a similar easy snack like 7-Up Biscuits for more simple baking ideas.

introduction

This recipe makes small, crisp coconut biscuits. The coconut adds flavor and texture. The dough is easy to mix by hand or with a mixer. You can serve them warm with tea or pack them for a snack. For a full meal idea to pair with these biscuits, see Baked Potatoes with Crispy Broccoli and Bacon.

how to make Crispy Coconut Biscuits

Follow these steps to make the biscuits.

Ingredients :

• 1 cup unsweetened shredded coconut
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract.
4. In another bowl, combine the flour, baking powder, and salt.
5. Gradually mix the dry ingredients into the wet mixture, then fold in the shredded coconut.
6. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until edges are golden brown.
8. Let cool slightly before serving with tea.

how to serve Crispy Coconut Biscuits

Serve these biscuits warm or at room temperature. They go well with tea, coffee, or a glass of milk. Place them on a small plate with a napkin for a simple snack. For a light dessert, serve with a scoop of vanilla ice cream.

how to store Crispy Coconut Biscuits

Keep the biscuits in an airtight container. Store at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 1 month. Thaw at room temperature or warm briefly in the oven.

tips to make Crispy Coconut Biscuits

• Use unsweetened coconut to avoid extra sweetness.
• Do not overmix the dough. Mix until just combined.
• Drop even spoonfuls so biscuits bake the same time.
• Watch the edges while baking; remove when golden brown.
• Let them cool a few minutes on the sheet, then move to a rack.

variation (if any)

• Add 1/4 cup chopped nuts for crunch.
• Stir in 1/4 cup chocolate chips for a sweeter cookie.
• Replace half the coconut with oats for a chewier texture.

FAQs

Q: Can I use sweetened coconut instead?
A: Yes. Sweetened coconut will make the biscuits sweeter. You may reduce the sugar a little.

Q: Can I make the dough ahead of time?
A: Yes. You can make the dough and refrigerate for up to 24 hours. Bake from cold, adding a minute or two to baking time.

Q: Can I use margarine instead of butter?
A: You can, but butter gives better flavor and crispiness.

Q: How do I keep biscuits crisp?
A: Store in an airtight container at room temperature. Do not put warm biscuits into a closed container.

Conclusion

For more coconut biscuit ideas and a similar easy recipe, see Coconut Biscuits – Easy Peasy Recipe – Belly Rumbles.

Crispy Coconut Biscuits

Delicious small, crisp biscuits with a crunchy exterior and a soft center, perfect for pairing with tea.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 12 biscuits

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Biscuit Ingredients

• 1 cup unsweetened shredded coconut Use unsweetened coconut to avoid extra sweetness.
• 1/2 cup butter, softened Butter gives better flavor and crispiness.
• 1/2 cup sugar You may reduce the sugar if using sweetened coconut.
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract.
4. In another bowl, combine the flour, baking powder, and salt.
5. Gradually mix the dry ingredients into the wet mixture, then fold in the shredded coconut.
6. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until edges are golden brown.
8. Let cool slightly before serving.

Notes

For serving, these biscuits are great warm or at room temperature. They pair well with tea, coffee, or milk. Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.