Best 6 Coconut Biscuits Congolais Recipes

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Embark on a culinary journey to the heart of Africa with our delightful Coconut Biscuits Congolais recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. These crispy, golden-brown biscuits, also known as "Mikate ya Nazi" in Swahili, are a beloved treat in the Democratic Republic of Congo, treasured for their simplicity and irresistible coconutty goodness.

Our carefully curated collection of recipes offers a range of options to suit your preferences. Whether you favor the traditional method of using a mortar and pestle to extract the coconut milk or prefer the convenience of a blender, we have you covered. We also provide a vegan adaptation for those with dietary restrictions, ensuring that everyone can savor the joy of these delectable biscuits.

As you explore the recipes, you'll discover variations that cater to different tastes and skill levels. Beginners can start with the basic recipe, which yields tender and flavorful biscuits with minimal fuss. Experienced bakers may opt for the advanced recipe, which incorporates additional techniques to achieve a perfectly crispy texture and a rich, caramelized coconut filling.

Along with the classic Coconut Biscuits Congolais, we present enticing variations that elevate this humble treat to new heights. Indulge in the decadence of our Chocolate Coconut Biscuits, where the harmonious blend of coconut and chocolate creates a symphony of flavors. For a tropical twist, try our Pineapple Coconut Biscuits, which burst with the vibrant flavors of pineapple and coconut.

No matter which recipe you choose, the Coconut Biscuits Congolais promise an unforgettable taste experience. With their delightful crunch, subtle sweetness, and irresistible coconut aroma, these biscuits are sure to become a staple in your baking repertoire.

Here are our top 6 tried and tested recipes!

CONGOLAIS



Congolais image

Make and share this Congolais recipe from Food.com.

Provided by coconutcream

Categories     Dessert

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4

7 ounces coconut, shredded
6 ounces sugar
1/3 ounce vanilla sugar
3 egg whites

Steps:

  • Preheat oven at 400°F; prepare a baking sheet.
  • Pour the egg whites, sugar and vanilla sugar into a saucepan over medium heat, then start whisking vigourously until they get hot and frothy.
  • Take away from flame and keep whisking until temperature cools down a bit.
  • Pour the shredded coconut in all at once and mix together with a wooden spoon.
  • Place balls of coconut mixture on the baking sheet (about 2.5 inches in diameter).
  • Bake 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 ball of vanilla ice-cream.

Nutrition Facts : Calories 505.5, Fat 32.1, SaturatedFat 28.4, Sodium 59.9, Carbohydrate 54.5, Fiber 8.1, Sugar 46.3, Protein 6.1

COCONUT BISCUITS (CONGOLAIS)



Coconut Biscuits (Congolais) image

Make and share this Coconut Biscuits (Congolais) recipe from Food.com.

Provided by jkoch960

Categories     Dessert

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

7 ounces shredded coconut
6 ounces granulated sugar
1/3 ounce vanilla sugar
3 egg whites
1 tablespoon unsalted butter

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.

COCONUT BISCUITS



Coconut Biscuits image

Provided by Food Network

Categories     dessert

Time 25m

Number Of Ingredients 9

2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter cut in pieces
1 cup coconut milk
1 cup grated sweet coconut, toasted
1/2 cup chopped dried papaya
2 tablespoons melted butter

Steps:

  • Sift the dry ingredients. Add butter and gently blend. Add coconut milk and coconut, removing 3 tablespoons for topping and add papaya. Stir together adding additional milk if necessary. Knead lightly for 30 seconds and roll to 3/4-inch. With a cutter, punch out 2-inch rounds.
  • Place on a lightly buttered sheet and brush top of biscuits with butter and top with reserved coconut.
  • Bake in a preheated 450 degree oven for 12-15 minutes

COCONUT COOKIES



Coconut cookies image

Make these coconut cookies for the perfect pick-me-up. They're coated in luxurious dark chocolate and toasted coconut sprinkles

Provided by Liberty Mendez

Categories     Afternoon tea

Time 35m

Number Of Ingredients 8

200g unsalted butter, softened
75g caster sugar
75g light brown soft sugar
1 tsp vanilla bean paste
1 large egg
275g plain flour
125g desiccated coconut, toasted and cooled
100g dark chocolate

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
  • Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
  • Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.

Nutrition Facts : Calories 285 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium

COCONUT BISCUITS



Coconut Biscuits image

These biscuits are a Jamaican specialty and they're crispest the day they're made.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 40

Number Of Ingredients 7

1 cup unsweetened shredded coconut
1 cup all-purpose flour, plus more for dusting
1 cup granulated sugar
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
Sanding sugar, for sprinkling

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



Coconut Biscuits image

These sweet biscuits are wonderful with coffee in the morning.,,or alongside chicken for dinner. "Sometimes I even top them with fresh pineapple or mango chunks and whipped cream for a delicious dessert," suggests Howie Wiener of Spring Hill, Florida. "it's my grandmother's recipe."

Provided by Taste of Home

Time 25m

Yield about 1-1/2 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 cup milk
1/2 teaspoon vanilla extract
3/4 cup sweetened shredded coconut, toasted

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.

Nutrition Facts : Calories 116 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 138mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • To ensure the coconut biscuits have a crispy texture, make sure the coconut is finely shredded. This will help the biscuits hold their shape and prevent them from becoming too soft.
  • If you don't have self-rising flour, you can make your own by adding 1 teaspoon of baking powder and 1/4 teaspoon of salt to every cup of all-purpose flour.
  • To prevent the biscuits from sticking to the baking sheet, line it with parchment paper or a silicone baking mat.
  • Keep an eye on the biscuits while they're baking. They can burn easily, so it's important to take them out of the oven as soon as they're golden brown.
  • Allow the biscuits to cool completely on a wire rack before storing them in an airtight container. This will help them stay fresh and crispy.

Conclusion:

Coconut biscuits are a delicious and easy-to-make treat that are perfect for any occasion. They're crispy, flavorful, and sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy snack or dessert, give these coconut biscuits a try. You won't be disappointed!

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