Coconut Biscuits: Guide to Easy Homemade Milk Biscuits

Why You’ll Love This Recipe

This coconut biscuit recipe is a simple, no-chill, fuss-free treat that comes together in a flash. The use of sweetened condensed milk adds a rich sweetness while the combination of vanilla and unsweetened coconut offers a beautifully balanced flavor. The dough is easy to handle, and the cookies bake up into golden perfection with a slight crispiness on the edges. Whether you’re craving a light snack or need a thoughtful homemade gift, these coconut biscuits are a delightful option.

Ingredients

For the biscuits:

• ½ cup (115g) unsalted butter, softened

• ⅓ cup (65–70g) granulated sugar

• ⅓ cup (100g) sweetened condensed milk

• 2 tsp vanilla extract

• 1½ cups (190g) all-purpose flour

• ¼ cup (25–30g) milk powder

• 1 cup (85–90g) unsweetened desiccated coconut

• 1 tsp baking powder

• ¼ tsp fine salt

• 1–2 tbsp milk, as needed (if dough is dry)

For finishing (optional):

• Extra desiccated coconut for rolling

• Coarse sugar for sprinkling

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.

3. Mix in the sweetened condensed milk and vanilla extract until smooth.

4. In a separate bowl, whisk together the all-purpose flour, milk powder, unsweetened desiccated coconut, baking powder, and salt.

5. Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms. If the dough is too crumbly, add milk a teaspoon at a time until it comes together.

6. Scoop 1-tablespoon portions of dough, roll into balls, and optionally roll them in extra desiccated coconut. Arrange them on the prepared baking sheets with space in between.

7. Gently flatten each ball with your fingers or a fork.

8. Bake the cookies for 10–12 minutes, or until the edges just turn golden brown.

9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 20–24 biscuits, depending on the size of the portions you scoop.

• Prep time: 10 minutes

• Cook time: 10–12 minutes

• Total time: 20–22 minutes

Variations

• Toast the coconut: For a more intense coconut flavor, lightly toast some of the coconut before mixing it into the dough.

• Add chocolate chips: If you’re a fan of coconut and chocolate, try adding chocolate chips to the dough for a sweet twist.

• Citrus zest: Add some orange or lemon zest to the dough for a refreshing citrus flavor.

Storage/Reheating

Store the biscuits in an airtight container with a paper towel to preserve their crunch. If they start to lose their crispness, re-crisp them briefly in a low oven (around 300°F or 150°C) for 5 minutes.

FAQs

1. Can I make these biscuits dairy-free?

Yes, you can use dairy-free butter and a dairy-free milk powder substitute to make these biscuits dairy-free.

2. Can I freeze the dough for later use?

Absolutely! You can freeze the dough after forming the balls. Just place them on a baking sheet, freeze until solid, then transfer to a zip-top bag or container. Bake directly from frozen, adding an extra 1–2 minutes to the baking time.

3. Can I use sweetened desiccated coconut instead of unsweetened?

Sweetened desiccated coconut can be used, but you may want to reduce the amount of sugar in the recipe to balance the sweetness.

4. Can I use a hand mixer instead of beating the butter and sugar by hand?

Yes, you can use a hand mixer or stand mixer to beat the butter and sugar until light and fluffy.

5. Why is my dough too crumbly?

If your dough is too crumbly, it could be due to the dry coconut or the flour being over-measured. Add milk a little at a time until the dough holds together.

6. How do I get crispier biscuits?

To get crispier biscuits, make sure you bake them until the edges are golden brown. You can also use a slightly lower oven temperature (around 325°F or 160°C) to allow them to crisp up more evenly.

7. Can I add nuts to the dough?

Yes, you can add chopped nuts like almonds, cashews, or walnuts to the dough for added texture and flavor.

8. How can I prevent my biscuits from spreading too much?

Ensure that your butter is softened, but not overly warm, as warm butter causes cookies to spread too much. Also, if you’re baking in a warm kitchen, try chilling the dough for 10–15 minutes.

9. Can I use self-raising flour instead of all-purpose flour?

If you use self-raising flour, omit the baking powder from the recipe, as the self-raising flour already contains it.

10. Can I make these biscuits ahead of time?

Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 2 days before baking. This can also help the flavors meld.

Conclusion

These coconut biscuits are a delicious and easy treat that requires minimal effort for maximum flavor. With their perfect balance of sweetness and coconut, they are a fantastic snack for any time of day. Whether enjoyed with a warm cup of tea, coffee, or as a gift, these biscuits are sure to impress!

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