Introduction
If you’re in the mood for something sweet, tender, and filled with comforting flavors, these Milky Coconut Biscuits are the answer. With a melt-in-your-mouth texture and a delicious combination of butter, milk powder, and toasted coconut, these little gems are perfect for teatime, lunchbox treats, or holiday cookie trays.
They’re quick to make, super adaptable, and so delicious, you’ll be reaching for seconds before the first one’s gone.
Why I Love This Recipe
These biscuits are:
- Soft and tender, almost like coconut shortbread but lighter
- Made with pantry staples, like milk powder and self-raising flour
- Easy to shape and decorate—just a roll, a press, and a bake
- Ideal for gifting or sharing, especially around the holidays
- A great beginner-friendly recipe with no chill time needed
Ingredients
- ½ cup self-raising flour
- ½ cup unsalted butter, softened
- ½ cup icing sugar
- ½ cup desiccated coconut, plus extra for rolling
- 3 tbsp milk powder
- 2 tbsp liquid milk (adjust as needed for dough consistency)
Step-by-Step Instructions
1. Cream the Butter and Sugar
- In a large bowl, beat the softened butter and icing sugar together until light and fluffy.
2. Mix in the Dry Ingredients
- Add desiccated coconut, self-raising flour, and milk powder.
- Stir until the mixture is evenly combined and forms a soft dough.
3. Add the Milk
- Pour in 2 tablespoons of liquid milk and mix again.
- Adjust with a sprinkle of flour if too sticky, or a splash more milk if too dry.
4. Shape and Roll
- Use a spoon or small scoop to portion out the dough.
- Roll each piece into a ball, then roll in extra coconut for a delicious outer layer.
5. Add a Pattern
- Place on a parchment-lined baking tray.
- Use a fork to gently flatten and add a classic biscuit pattern to the top.
6. Bake
- Preheat oven to 170°C (340°F).
- Bake for 18 minutes, or until lightly golden around the edges.
7. Cool and Enjoy
- Let biscuits cool on the baking tray for a few minutes, then transfer to a wire rack.
- Serve with tea, coffee, or a cold glass of milk.
Tips for Success
- Use softened butter, not melted, for the right dough texture.
- Don’t overbake—they should be pale with just a golden edge for that soft bite.
- Try flavor twists: Add a touch of vanilla extract or a pinch of cardamom for a fragrant variation.
- Want crispier cookies? Bake for 2 extra minutes for a golden finish.
Serving Suggestions and Pairings
These biscuits are lovely on their own, but even better with a few fun pairings:
- Add to your cookie tray alongside easy coconut macaroons.
- Serve with a refreshing drink, like blueberry lemonade.
- Pair with fun snacks, such as spring flower pretzel bites.
- Sweet snack board: Combine with caramel apple nachos and cookie dough brownie bombs for an all-star lineup.
Storage and Make-Ahead Tips
- Store in an airtight container at room temperature for up to 1 week.
- Freeze raw dough balls or baked biscuits for up to 2 months.
- Re-crisp in a low oven for 3–5 minutes if they soften in storage.
More Recipes You’ll Love
- Coconut Macaroons – chewy, sweet, and simple
- Blueberry Lemonade – zesty refreshment
- Spring Flower Pretzel Bites – salty, sweet, and bright
- Caramel Apple Nachos – fruity, fun, and festive
- Brownie Bombs – bold and decadent
Final Thoughts
These Milky Coconut Biscuits are the perfect bite-sized blend of buttery richness, coconut flavor, and nostalgic comfort. With simple ingredients and an easy method, this recipe is a keeper for cozy afternoons, family gatherings, or anytime your sweet tooth strikes.
💬 Loved them? Snap a pic and tag us—we want to see your biscuit magic!
👉 For more easy bakes and nostalgic treats, follow Chef Maniac for weekly inspiration.
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