Best 6 Coconut Biscuits Recipes

COCONUT BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in shortening until crumbly. Combine milk and vanilla; stir into dry ingredients just until moistened. Fold in coconut. Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.

COCONUT BISCUITS

Steps:

• Preheat oven to 350 degrees. Toast coconut on a rimmed baking sheet in oven, stirring often, until golden brown, about 10 minutes. Let cool completely.
• Stir together flour, granulated sugar, coconut, nutmeg, baking soda, and salt in a medium bowl. Stir in water, 1 tablespoon at a time, until mixture forms a stiff dough (about 5 tablespoons water total). Form the dough into a rectangle. Wrap dough in plastic, and refrigerate until firm, about 15 minutes.
• Preheat oven to 375 degrees. Roll out dough to 1/8 inch thick on a lightly floured piece of parchment paper. Transfer dough on parchment to a baking sheet. Refrigerate until firm, about 15 minutes.
• Cut dough into 40 small rectangles (about 1 1/4-by-2 1/2 inches each) using a sharp knife. Transfer biscuits to parchment-lined baking sheets using a thin spatula. Lightly brush tops with water. Sprinkle with sanding sugar. Bake until biscuits just turn golden brown, about 11 minutes. Let cool on sheets on wire racks.

COCONUT BISCUITS (CONGOLAIS)

Steps:

• Preheat oven to 400°F; butter a baking sheet.
• In a saucepan, on medium heat, combine the egg whites, sugar and vanilla sugar then and whisk vigourously until they get hot and frothy. Remove from heat and keep whisking until temperature cools down a bit.
• Add the shredded coconut all at once and mix together with a wooden spoon; place balls of coconut mixture on the baking sheet (around 2.5 in diameter).
• Bake in oven for 15 minutes until they get golden; the Congolais must be crunchy outside and soft inside.
• Serve the biscuits warm or cold, simply by themselves or with a scoop of vanilla ice cream or chocolate sauce.

ICED VO VO'S (RASPBERRY COCONUT BISCUITS/COOKIES)

Steps:

• Preheat oven to 180°C.
• Line two oven trays with baking paper.
• Pastry:.
• Beat the softened butter and the sugar until light and creamy.
• Add the egg and beat until combined.
• Fold in the sifted flours.
• Turn dough onto floured surface and knead gently for 1 minute or until smooth.
• Roll dough out between two sheets of baking paper to 4mm thickness.
• Use a knife of fluted pastry wheel to cut dough into 4.
• 5 x 6 cm rectangles and place on prepared trays- allow room for spreading.
• Bake for 10 minutes or until lightly golden.
• Cool on the trays.
• Icing:.
• Combine the marshmallows and butter in a small pan and stir over low heat until melted and smooth.
• Stir in icing sugar.
• Put coconut on a sheet of greaseproof paper and working quickly, spread about a quarter teaspoon of icing along each side of biscuits, leaving a bare strip the length of the biscuit in the middle.
• Dip the iced biscuit in the coconut and shake off the excess.
• Put jam in small pan and heat gently until thinned and warm.
• Spread the warmed jam down the centre of the biscuit.

GLEN'S COCONUT BISCUITS (COOKIES)

Steps:

• Sift flour into bowl, add sugar and coconut.
• Melt butter, add to dry ingredients with egg yolk and mix to make a firm dough.
• Roll teaspoonsfull of mixture into balls, place on greased baking tray and flatten with fork.
• Leave space between biscuits and bake 10-15mins at 180degC - 200degC (350degF - 400degF) or until brown.

COCONUT FLOUR DROP BISCUITS

Steps:

• 1. Blend together eggs, butter, honey, and salt. Combine coconut flour with baking powder and whisk into batter until there are no lumps remaining.
• 2. Drop batter by the spoonful onto greased cookie sheet. Bake at 400 degrees for 14 to 15 minutes.
• 3. Variation...add 1/4 teaspoon onion powder and 1/2 c sharp cheddar cheese shredded.