Coconut Biscuits Recipe
American · Bread · 30 min total
These tender, coconut-infused biscuits are perfect for breakfast or as a snack, with a delicate sweetness and a golden, flaky crust.
15
min prep
min prep
15
min cook
min cook
8
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sweetened shredded coconut
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup coconut milk (canned, well-shaken)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, shredded coconut, baking powder, salt, and sugar.
- Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
- In a small bowl, combine coconut milk and vanilla extract. Pour into flour mixture and stir just until a dough forms. Do not overmix.
- Turn dough onto a lightly floured surface and gently knead 2-3 times. Pat into a 3/4-inch thick rectangle.
- Using a 2.5-inch biscuit cutter, cut out biscuits and place on prepared baking sheet, spacing 1 inch apart. Gather scraps and repeat.
- Brush tops with a little extra coconut milk if desired.
- Bake for 12-15 minutes until golden brown. Cool on a wire rack for 5 minutes before serving.
Tips
- For extra coconut flavor, toast the shredded coconut lightly before adding to the dry ingredients.
- Serve warm with butter or honey.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days.
AI estimate may be inaccurate · Terms