Description
Milky Coconut Biscuits are soft, chewy cookies with a rich coconut flavor and a hint of sweetness from condensed milk. These Australian-inspired treats have crisp edges and a tender center, making them perfect for snacks or dessert. Simple to make, they combine desiccated coconut and vanilla for a delightful tropical twist.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup desiccated coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (if needed, to bring dough together)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, desiccated coconut, baking powder, salt, and granulated sugar until evenly combined, creating a uniform dry mix.
- Cream Wet Ingredients: In a separate bowl, cream the softened unsalted butter with the sweetened condensed milk and vanilla extract until the mixture is smooth, fluffy, and well blended.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the creamed wet ingredients, mixing thoroughly until a soft dough forms. If the dough feels too dry, add 1 tablespoon of milk at a time until it holds together properly.
- Shape Biscuits: Scoop tablespoon-sized portions of dough and roll them into balls. Place each ball on the prepared baking sheet about 2 inches apart to allow room for spreading. Flatten each ball slightly with your fingers or the back of a spoon to form discs.
- Bake: Bake the biscuits in the preheated oven for 12–15 minutes, or until the edges turn just golden brown, signaling readiness.
- Cool Biscuits: Once baked, let the biscuits cool on the baking tray for 5 minutes to firm up, then transfer them to a wire rack to cool completely for best texture.
Notes
- These biscuits have a soft, chewy center with crisp edges.
- For a firmer cookie, bake for an additional 1–2 minutes.
- Add a sprinkle of desiccated coconut on top before baking for extra texture and visual appeal.
