Milky Coconut Biscuits
Crispy on the outside, soft on the inside, these Milky Coconut Biscuits are packed with coconut flavor and a creamy, milky twist. Perfect for tea time or as a light snack, this egg-free recipe is easily adaptable for vegan or gluten-free diets.
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.
Notes
For crunchier biscuits, bake for 2-3 extra minutes. For softer biscuits, add extra coconut milk and reduce baking time.