Description
Tender, golden biscuits infused with creamy milk and sweet coconut, crisp at the edges and soft and chewy inside. Perfect for teatime or a quick homemade treat.
Ingredients
- All-Purpose Flour: 1 1/2 cups (190 g)
- Desiccated Coconut: 1 cup (80 g)
- Granulated Sugar: 1/2 cup (100 g)
- Unsalted Butter, softened: 1/2 cup (115 g)
- Baking Powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Egg: 1 large
- Milk: 1/4 cup (60 ml)
- Vanilla Extract: 1 teaspoon
Instructions
- Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
- In a large bowl, cream the softened butter with the sugar until pale and fluffy. Beat in the egg and vanilla until smooth.
- In a separate bowl, whisk the flour with baking powder, salt, and desiccated coconut.
- Add the dry mixture to the wet ingredients, mixing on low until just combined. Pour in the milk and stir until a soft dough forms, avoiding overmixing.
- Scoop tablespoon-sized portions of dough and place on the prepared tray, leaving space between each biscuit.
- Bake for 12 to 15 minutes until edges are lightly golden and centers look set.
- Cool on the tray for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Chill dough for 15 minutes if it feels sticky for easier scooping.
- Lightly toast the coconut before mixing for a deeper flavor.
- Sprinkle a little sugar on top before baking for sparkle and crunch.
- Store in an airtight tin at room temperature for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 biscuit
- Calories: 120
- Sugar: 6 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: milky coconut biscuits, coconut cookies, easy coconut biscuit recipe, teatime biscuits, vanilla coconut biscuits, homemade biscuits, no mixer cookies