There’s something incredibly comforting about a biscuit that crumbles just right, and these Coconut Biscuits hit that mark every single time. They’re crisp at the edges, soft in the center, and loaded with rich coconut flavor. Whether I’m serving them alongside a mug of tea, stacking them for a bake sale, or sneaking a few for myself in the afternoon, they always bring that satisfying, homemade feel that store-bought just can’t match.
Made with simple pantry ingredients and baked until golden, these biscuits are the kind of treat that remind you how rewarding a small batch of something special can be.
Why These Coconut Biscuits Work So Well
Let’s talk about why this recipe is a staple in my kitchen:
- Desiccated coconut = maximum flavor: It adds texture, toasty flavor, and depth without overwhelming the dough.
- Cold butter makes them flaky and rich: As it melts during baking, it creates irresistible pockets of buttery goodness.
- Customizable: Add a hint of cinnamon, drizzle with dark chocolate, or sandwich with jam—they’re a perfect base.
- Quick and easy: 10 minutes of prep and 15 minutes in the oven, and you’re done.
Let’s dive into the method behind these tropical little biscuits.
Ingredients You’ll Need
(Makes about 12 biscuits | Prep Time: 10 mins | Cook Time: 15 mins)
- 1½ cups all-purpose flour
- ¾ cup desiccated coconut
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (or as needed)
How I Make Crispy, Buttery Coconut Biscuits
1. Preheat the Oven
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper so the biscuits bake evenly and release easily.
2. Mix the Dry Ingredients
In a large mixing bowl, I whisk together the flour, desiccated coconut, sugar, baking powder, and salt. This evenly distributes everything and helps prevent clumps.
3. Rub in the Butter
I add the cold, cubed butter to the dry ingredients and use a pastry cutter or my fingertips to rub it in until the mixture looks like coarse breadcrumbs. This is what gives the biscuits their tender texture.
4. Add Vanilla and Milk
I stir in the vanilla extract for that subtle, sweet aroma, then begin adding milk one tablespoon at a time until the dough just comes together. You want it moist enough to hold, but not sticky.
5. Knead Gently
On a floured surface, I gently knead the dough just a few times to bring it all together. Overworking it would make the biscuits tough, so I keep it minimal.
6. Roll and Cut
I roll the dough out to about ½ inch thickness and cut out biscuits using a round cutter. If I don’t have one handy, a drinking glass or jar lid works in a pinch.
7. Bake Until Golden
I place the biscuits onto the prepared baking sheet and bake for 12–15 minutes. They’re ready when the edges turn a light golden brown and your kitchen smells like a cozy coconut dream.
8. Cool and Serve
Once out of the oven, I let them cool slightly before serving. They firm up as they cool and are perfect warm or at room temperature.
My Favorite Biscuit Tips
- Use very cold butter: It gives the best texture—flaky and crisp.
- Don’t skip the coconut: Toast it lightly beforehand if you want even deeper flavor.
- Sweeten them up: For dessert-style biscuits, I sometimes dust with powdered sugar or dip the tops in melted chocolate.
- Make it tropical: Add a pinch of lime zest or chopped dried pineapple for an island twist.
What I Serve With Coconut Biscuits
These biscuits are versatile and shine with just about anything, but here are a few of my favorite pairings:
- Hot tea or chai—the spice and creaminess are perfect with coconut
- Strong coffee—for a contrast of bold and buttery
- Fruit compote or jam—for a slightly tart topping
- Whipped cream or lemon curd—if you’re going dessert-style
Frequently Asked Questions
Q: Can I make these vegan?
A: Absolutely. Use plant-based butter and a splash of almond or oat milk. They turn out just as crisp and flavorful.
Q: Can I use sweetened coconut?
A: You can, but reduce the sugar a bit to balance the sweetness. Sweetened coconut also gives a chewier texture.
Q: How long do they keep?
A: Store in an airtight container for up to 4 days at room temperature. They can also be frozen for up to a month—just re-crisp in a low oven.
Q: Can I make them gluten-free?
A: Yes—use a gluten-free flour blend that’s made for baking. Just make sure it includes xanthan gum for structure.
Why These Biscuits Deserve a Spot in Your Recipe Box
These Coconut Biscuits are simple, satisfying, and perfect for when you want a baked treat that doesn’t require a lot of fuss. The texture is spot-on—crisp edges, tender centers—and the coconut flavor is cozy, subtle, and incredibly comforting.
They’re the kind of biscuit you make once and find yourself craving again next weekend. Whether you dress them up or keep them classic, they always feel like a warm, buttery win.
These Buttery Coconut Biscuits Are the Ultimate Tea-Time Delight
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- In another bowl, whisk together the flour, shredded coconut, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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