Easy Coconut Biscuits Recipe (Crispy, Chewy & Buttery!)

Is there anything more comforting than the smell of freshly baked cookies? This classic Coconut Biscuits recipe is pure nostalgia, delivering a simple yet profoundly delicious treat that will transport you straight to your happy place. Forget complicated recipes with a laundry list of ingredients. These buttery, chewy biscuits are made with pantry staples and come together in a flash. They strike the perfect balance—crispy golden edges give way to a wonderfully soft and chewy center, all packed with the sweet, tropical flavor of coconut. This is the ultimate cookie for dunking in tea or coffee, and it’s a guaranteed crowd-pleaser for all ages.

Ingredients

Here are the simple, wholesome ingredients you’ll need to bake these delightful biscuits.

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Timing

• Preparation Time: 15 minutes
• Baking Time: 10-12 minutes
• Total Time: Approximately 25 minutes (plus cooling time)

This incredibly quick recipe means you can go from craving to cookie in under half an hour!

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep Your Pan

First, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent the biscuits from sticking and to ensure easy cleanup.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that the leavening and salt are evenly distributed throughout the dough, which is key for a consistent bake. Set the bowl aside.

Step 3: Cream the Butter and Sugar

In a separate large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium-high speed until the mixture is light, pale, and fluffy (about 2-3 minutes). This process incorporates air into the dough, which is essential for a tender biscuit. Add the egg and vanilla extract, and mix until just well combined.

Step 4: Combine the Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet mixture in two or three additions, mixing on low speed until a soft dough forms. Be careful not to overmix at this stage. Fold in the desiccated coconut with a spatula until it’s evenly distributed. Pro Tip: For an even deeper, nuttier flavor, toast the coconut in a dry skillet over medium-low heat for 3-5 minutes until lightly golden and fragrant before adding it to the dough.

Step 5: Shape the Biscuits

Roll tablespoon-sized portions of the dough into balls, then gently flatten them slightly with the palm of your hand or the bottom of a glass. Place them on your prepared baking sheet, leaving about 2 inches of space between each one to allow for spreading.

Step 6: Bake to Golden Perfection

Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden brown. The centers will still look soft, which is what keeps them chewy. Avoid overbaking to ensure a tender texture.

Step 7: Cool and Enjoy

Allow the biscuits to cool on the baking sheet for 5 minutes. This is an important step, as they will be very delicate when they first come out of the oven. After 5 minutes, carefully transfer them to a wire rack to cool completely.

Nutritional Information

This is an estimate per biscuit, based on the recipe yielding approximately 24 biscuits.

• Calories: 100 kcal
• Protein: 1 g
• Carbohydrates: 12 g
• Fat: 5 g

Recipe Variations

• Chocolate Chip Coconut Biscuits: Fold in ½ cup of semi-sweet chocolate chips along with the coconut for a classic flavor combination.
• Lime and Coconut: Add 1 teaspoon of fresh lime zest to the dough for a bright, tropical twist.
• Chocolate Dipped: Once the biscuits are completely cool, dip half of each biscuit into melted dark or white chocolate and let it set on parchment paper.

Serving Suggestions

This versatile coconut biscuits recipe is perfect for any occasion.

• With Coffee or Tea: These biscuits are the absolute perfect companion for your morning coffee or afternoon tea.
• Ice Cream Sandwiches: Sandwich a small scoop of vanilla bean or coconut ice cream between two cooled biscuits for a simple yet impressive dessert.
• Edible Gifts: Their classic, uniform shape and delicious flavor make them ideal for packing into tins or bags for holiday gifts, bake sales, or care packages.

Common Mistakes to Avoid

• Biscuits Spreading Too Thin: This is usually caused by using butter that is too soft or melted. Solution: Use butter that is softened to room temperature but not greasy. If your dough feels very soft, chill it in the refrigerator for 30 minutes before shaping and baking.
• Dry, Crumbly Biscuits: This is typically a result of over-baking or using too much flour. Solution: Pull the biscuits from the oven as soon as the edges are lightly golden. To measure flour accurately, use the “spoon and level” method: spoon the flour into your measuring cup, then level it off with a straight edge.
• Tough Biscuits: Overmixing the dough after adding the flour develops too much gluten, leading to a tough texture. Solution: Mix on low speed and stop as soon as the flour is just combined.

Storing Tips

• Room Temperature: Store the cooled biscuits in an airtight container at room temperature. They will stay fresh for up to 5 days. Placing a slice of bread in the container can help keep them soft.
• Freezing Baked Biscuits: These biscuits freeze wonderfully. Once completely cool, place them in a freezer-safe bag or container, separating layers with parchment paper. They will keep for up to 3 months.
• Freezing Dough: You can also freeze the dough. Roll it into a log, wrap it tightly in plastic wrap, and freeze for up to 3 months. Simply slice and bake from frozen, adding a couple of extra minutes to the baking time.

Conclusion

This Easy Coconut Biscuits Recipe is a timeless classic for a reason. It’s incredibly simple to make, uses basic ingredients, and produces a wonderfully buttery, chewy, and flavorful biscuit that is utterly irresistible. Whether you’re an experienced baker or just starting out, this foolproof recipe will give you perfect results every time. It’s the kind of simple, satisfying treat that brings a little bit of joy to any day.

We can’t wait for you to bake a batch of these delightful biscuits! Give the recipe a try and let us know what you think in the comments below. Don’t forget to rate it and subscribe for more simple and delicious baking inspiration!

FAQs

Q1. Can I use sweetened shredded coconut instead of desiccated?

Yes, you can. Sweetened shredded coconut has larger flakes and more moisture, which will result in a chewier, sweeter biscuit. If you use it, you may want to slightly reduce the granulated sugar in the recipe to compensate for the added sweetness.

Q2. My dough is very sticky. What should I do?

If your dough is too sticky to handle, it’s likely that your butter was a bit too soft or your kitchen is warm. The easiest solution is to cover the bowl and chill the dough in the refrigerator for 30-60 minutes. This will firm it up and make it much easier to roll into balls.

Q3. Can I make this recipe gluten-free?

Yes. For a gluten-free version, substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture will be very similar.

Q4. Why is it important to use room temperature butter and eggs?

Room temperature ingredients emulsify together much more smoothly. Softened butter creams with sugar more effectively, trapping air that creates a lighter texture. Room temperature eggs blend in more easily, preventing the batter from curdling and resulting in a more uniform dough.

Easy Coconut Biscuits Recipe (Crispy, Chewy & Buttery!)

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• Author: Evelyn Marcella Rivera
• Total Time: 25 minutes
• Yield: 24 biscuits 1x

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Description

These coconut biscuits are crisp on the edges, chewy in the middle, and irresistibly buttery. They come together fast with pantry staples and plenty of desiccated coconut for texture and flavor.

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Ingredients

Units USM Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup unsalted butter (softened to room temperature)
• 1/2 cup granulated sugar
• 1 large egg (at room temperature)
• 1 tsp pure vanilla extract

Coconut

• 3/4 cup unsweetened desiccated coconut

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Instructions

1. Preheat & prep: Heat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. Mix dry: In a medium bowl, whisk flour, baking powder, and salt; set aside.
3. Cream butter & sugar: In a large bowl, beat softened butter and sugar with an electric mixer on medium-high until light and fluffy, 2–3 minutes. Beat in egg and vanilla just until combined.
4. Combine: Add dry ingredients in 2–3 additions on low speed until a soft dough forms; do not overmix. Fold in the desiccated coconut. (Optional: toast coconut in a dry skillet 3–5 minutes until lightly golden for deeper flavor.)
5. Shape: Roll tablespoon-sized portions into balls and gently flatten. Arrange on the prepared sheet, spacing about 2 inches apart.
6. Bake: Bake 10–12 minutes until edges are lightly golden and centers look just set.
7. Cool: Let cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.

Notes

Yields about 24 biscuits. For extra coconut aroma, add a few drops of coconut extract. Dough can be chilled 15–30 minutes if your kitchen is warm to limit spreading.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Cookies, Dessert
• Cuisine: International

Nutrition

• Calories: 100
• Fat: 5
• Carbohydrates: 12
• Protein: 1