If you love the rich taste of coconut with a creamy, milky twist, these Milky Coconut Biscuits are for you! With a crisp edge and a soft, chewy center, they’re perfect for tea time or a light snack. This easy homemade recipe is egg-free, customizable, and can be made vegan or gluten-free.
Why You’ll Love This Recipe
Crispy on the outside, soft inside
Delicious coconut and milky flavor
Egg-free and easily adaptable
Perfect with tea, coffee, or as a sweet snack
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour (or gluten-free flour blend)
- 1 cup desiccated coconut (unsweetened)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup butter (or coconut oil for vegan)
- ¾ cup sweetened condensed milk (or coconut milk for a dairy-free version)
- ½ cup granulated sugar (or coconut sugar for a deeper flavor)
- 1 teaspoon vanilla extract
- ¼ cup coconut milk (to adjust dough consistency)
For Extra Flavor:
- ¼ teaspoon nutmeg or cinnamon (optional)
- ¼ cup chopped nuts or white chocolate chips (optional)
Instructions
1: Preheat & Prepare
Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
2: Mix the Dry Ingredients
In a bowl, whisk together flour, desiccated coconut, baking powder, baking soda, salt, and any optional spices.
3: Cream the Butter & Sugar
- In another bowl, beat butter and sugar until light and fluffy.
- Add condensed milk (or coconut milk) and vanilla extract. Mix until smooth.
4: Combine & Form Dough
Gradually add the dry ingredients to the wet mixture. Stir until a soft dough forms. If the dough is too dry, add 1-2 tablespoons of coconut milk.
5: Shape the Biscuits
- Roll small portions into balls and flatten slightly.
- Place on a baking tray, leaving space between each biscuit.
Step 6: Bake to Perfection
- Bake for 12-15 minutes or until the edges turn golden brown.
- Let cool on a wire rack.
7: Serve & Enjoy!
These biscuits taste amazing warm or at room temperature. Serve with tea, coffee, or a glass of milk.
Tips & Variations
Crunchier Biscuits – Bake for 2-3 extra minutes.
Softer Biscuits – Add a little extra coconut milk and bake for less time.
Vegan Version – Use coconut milk instead of condensed milk and coconut oil instead of butter.
Gluten-Free Option – Replace all-purpose flour with a gluten-free blend.
Add Texture – Mix in chopped nuts, raisins, or white chocolate chips.
Storage Instructions
📦 Room Temperature: Store in an airtight container for up to 5 days.
❄️ Freezing: Freeze the dough balls for up to 3 months and bake when needed.
🔥 Reheating: Warm in the oven at 300°F (150°C) for 5 minutes.
Serving Suggestions
☕ With Tea or Coffee – Perfect for an afternoon snack.
🍦 With Ice Cream – Serve with vanilla or coconut ice cream.
🥥 With Coconut Jam – Spread with coconut jam for extra flavor.
Frequently Asked Questions
Can I use fresh coconut instead of desiccated coconut?
Yes! Use finely shredded fresh coconut, but toast it lightly for better texture.
Can I make these without sugar?
You can replace sugar with honey, maple syrup, or a sugar substitute.
Do these biscuits spread in the oven?
They spread slightly but hold their shape well. Flatten them before baking for even thickness.
Final Thoughts
These Milky Coconut Biscuits are a delightful treat that’s easy to make, packed with coconut goodness, and perfect for any occasion. Try them today and enjoy their irresistible flavor!
Milky Coconut Biscuits
Equipment
- Mixing Bowls
- Baking Tray
- Whisk or Electric Mixer
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour or gluten-free flour blend
- 1 cup desiccated coconut unsweetened
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup butter or coconut oil for vegan option
- 3/4 cup sweetened condensed milk or coconut milk for dairy-free version
- 1/2 cup granulated sugar or coconut sugar for a deeper flavor
- 1 tsp vanilla extract
- 1/4 cup coconut milk to adjust dough consistency
For Extra Flavor
- 1/4 tsp nutmeg or cinnamon optional
- 1/4 cup chopped nuts or white chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a bowl, whisk together flour, desiccated coconut, baking powder, baking soda, salt, and any optional spices.
- In another bowl, beat butter and sugar until light and fluffy.
- Add condensed milk (or coconut milk) and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture. Stir until a soft dough forms. If the dough is too dry, add 1-2 tablespoons of coconut milk.
- Roll small portions into balls and flatten slightly. Place on a baking tray, leaving space between each biscuit.
- Bake for 12-15 minutes or until the edges turn golden brown.
- Let the biscuits cool on a wire rack before serving.