One of my favorite cookie recipes is coconut biscuits with crispy borders and a soft center made with desiccated coconut. The melted butter keeps the delightful butter flavor, while the coconut flour adds a sweet, crunchy flavor and the perfect amount of lightness to the recipe. These delectable Coconut Biscuits will make memories whether you’re baking Christmas cookies or surprising your kids with a sweet treat after school. Furthermore, they go well with tea or coffee, so you can relax and enjoy these delicious Coconut Biscuits with your loved ones for afternoon tea. Best of all, this cake recipe is really simple and straightforward to create, requiring only 7 ingred̾i̾e ̾nts and no eggs, so why not join me in the kitchen to treat the kids?
Total Time: 30m
Prep Time: 15 m
1 cup refined flour
1/2 cup desiccated coconut
1/2 cup butter
1/2 cup powdered sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla essence
milk as required
Preheat the oven to 340°F (170°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Combine flour and baking powder in a mixing basin, stir well, and strain through a sieve to obtain a smooth flour mixture.
Step 3: Place the melted butter and sugar in the bowl of an electric mixer fitted with a stirrer and beat on high for 2 to 3 minutes, or until the mixture is smooth and creamy.
Step 4: Toss the vanilla extract into the butter-sugar mixture in step 3 and stir well.
Step 5: Reduce the speed of the mixer to low and gradually add the dry flour mixture from step 2 to the wet mixture 4, beating until completely incorporated.
Step 6: Turn the mixer to low and add the desiccated coconut to the cake batter from step 5. Mix well until the mixture is uniform.
Step 7: Keeping the mixer on low, add milk to the flour mixture in step 6 if needed, and mix thoroughly until mixed.
Step 8: Place the dough from step 7 on a floured board and knead lightly until it forms a large soft mαss.
Step 9: Separate the huge dough into small dough balls, carefully flattening them and setting them aside.
Step 10: Combine the coconut milk and the little flour blocks from step 9 in a light roll to make a coconut flour layer for the cake.
Step 11: Arrange the dough pieces on the prepared pan, keeping a gap between the dough balls in mind.
Step 12: Bake the cake for 15 minutes or until it gets a light golden color in the preheated oven.
Step 13: Take the baked cake out of the oven and set it aside to cool for 5 minutes on the tray before transferring it to a wire rack to cool entirely.
Step 14: If desired, serve the cake with a cup of hot tea. Cookies can be kept fresh for up to a week at room temperature. Cover the baked cake and freeze it for up to 3 months if you wish to keep it longer.