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.
Ingredients
Units
Scale
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
Instructions
- Preheat & prep: Heat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix dry: In a medium bowl, whisk flour, baking powder, and salt; set aside.
- 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.
- 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.)
- Shape: Roll tablespoon-sized portions into balls and gently flatten. Arrange on the prepared sheet, spacing about 2 inches apart.
- Bake: Bake 10–12 minutes until edges are lightly golden and centers look just set.
- 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
