Ingredients
1/2 cup (115g) unsalted butter, softened
1/3 cup (65–70g) granulated sugar
1/3 cup (100g) sweetened condensed milk
2 tsp vanilla extract
1 1/2 cups (190g) all-purpose flour
1/4 cup (25–30g) milk powder
1 cup (85–90g) unsweetened desiccated coconut
1 tsp baking powder
1/4 tsp fine salt
1–2 tbsp milk, as needed
Extra desiccated coconut for rolling (optional)
Coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy.
- Mix in sweetened condensed milk and vanilla extract until smooth.
- In a separate bowl, whisk together all-purpose flour, milk powder, unsweetened desiccated coconut, baking powder, and salt.
- Gradually add dry ingredients to butter mixture, stirring until a soft dough forms. If too crumbly, add milk a teaspoon at a time.
- Scoop 1-tablespoon portions of dough, roll into balls, and optionally roll in extra coconut. Place on baking sheets with space between.
- Gently flatten each ball with your fingers or a fork.
- Bake for 10–12 minutes, or until edges are golden brown.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Toast the coconut for a deeper flavor.
- Add chocolate chips, citrus zest, or nuts for variation.
- Store in an airtight container with a paper towel to maintain crispness.
- Freeze unbaked dough balls and bake from frozen, adding 1–2 minutes to bake time.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 110
- Sugar: 7g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
