Coconut biscuits are delicious for snacking with children, but they are also great for offering a tasty dessert after dinner. You can try different recipes depending on your preferences. For example, you could make classic coconut cookies, egg-free Swedish coconut cookies, or nut butter coconut cookies.
Ingrediants
Classic Coconut Biscuits
- 150 g of all-purpose flour
- ½ teaspoon of baking soda
- A pinch of salt
- 120 g of butter
- 110 g of muscovado sugar
- 100 g of granulated sugar
- 1 egg
- ½ teaspoon of vanilla extract
- 130 g of coconut flakes
- Electric hand mixer
- Bowls
- Oven
Swedish Coconut Cookies
- 450 g of all-purpose flour
- 400 g of sugar
- 450 g of softened butter
- 1 tablespoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla
- 100 g of sweetened coconut flakes
- Electric hand mixer
- Bowls
- Oven
Coconut Biscuits with Hazelnut Butter
- 2 sticks or 230 g of butter
- 2 tablespoons of water
- 100 g of granulated sugar
- 150 g of light muscovado sugar
- 1 large egg
- ½ teaspoon of pure vanilla extract
- 150 g of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of flaked sea salt or a pinch of table salt
- 240 g of unsweetened dried coconut flakes
- Electric hand mixer
- Bowls
- Oven
Steps
Method 1 of 3: Make Classic Coconut Cookies
Step 1. Use coconut flakes instead of grated coconut for this recipe
You can buy them online or at the supermarket, in the sweets department. Flakes have larger chunks than flakes or grated coconut.
Step 2. Preheat the oven to 180 ° C
Get a large bowl. Mix 150g of all-purpose flour, 130g of coconut flakes, ½ teaspoon of baking soda and a pinch of salt.
Before adding the baking soda, check the packaging to make sure it hasn't expired. Expired baking soda can flatten cookies, while this recipe should allow you to get fluffy, well-puffed cookies
Step 3. Get the mixer bowl or medium sized bowl
If you're going to mix wet ingredients with an electric hand mixer, use the bowl provided. Instead, use a normal medium-sized one if you need to mix the ingredients by hand.
Beat 120 g of butter, 110 g of muscovado sugar and 100 g of granulated sugar until smooth
Step 4. Add the egg and ½ teaspoon of vanilla to the wet ingredients
Beat until you get a soft and light dough.
Step 5. Gradually incorporate the flour into the wet ingredients
Divide it into 3 groups and add them one at a time to the dough to avoid over mixing it.
Step 6. Drop a drop of dough onto a baking sheet using a spoon
Avoid making cookies that are too large and place them about 8 cm apart.
If you can't shape the dough with the spoon, put it in the fridge for 10-15 minutes for it to solidify. Then, pick it up with a spoon or small portioner to arrange it on the baking sheet
Step 7. Bake the cookies for 8-10 minutes
They should brown and brown slightly.
This recipe makes about 3 dozen cookies. You could make more or less depending on the size of the spoon or portioner you use to shape the dough
Step 8. Place the cookies on a cooling rack for 10-15 minutes
Serve them as a snack or dessert with tea, coffee or milk.
- Once you have mastered the classic cookie recipe, you may want to try adding other ingredients to the dough, such as dried fruit. Add macadamia nuts or chopped almonds after mixing wet and dry ingredients.
- Another tasty idea? Pour some melted dark chocolate over the cookies when they are cold.
Method 2 of 3: Make Swedish Coconut Cookies
Step 1. Keep in mind that this recipe does not involve the use of eggs
As a result, the final result is more reminiscent of shortbread cookies than classic ones. Since you don't have to use eggs, the dough could be a little more crumbly. If you find it excessively dry and crumbling after beating the ingredients, add 1 or 2 tablespoons of cream cheese or softened butter. Stir in 1 tablespoon at a time until you get a moist and sticky dough.
- In addition, it is important to measure all ingredients correctly. Use metal or plastic dispensers for dry ones. Do not tap or shake the dispensers while measuring ingredients. Instead, remove excess by running a straight-edged knife across the surface of the measuring cup. This way you can level it.
- To make the butter, make sure it's soft, but not melted. If possible, leave it at room temperature for 30-45 minutes before making the dough.
Step 2. Get the electric mixer bowl or large bowl
If you intend to mix the ingredients with an electric mixer, use the bowl provided. Instead, use a regular one in case you want to beat them by hand.
Step 3. Mix all the ingredients, except the coconut flakes
Add 450g of all-purpose flour, 400g of sugar, 450g of softened butter, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of vanilla into the bowl.
- Whisk the ingredients to a minimum until they are combined well.
- Frequently scoop up dough residues from the sides of the bowl with a spatula.
Step 4. Incorporate 100g of coconut flakes using a spatula or wooden spoon
Make sure you use sugar flakes to properly sweeten the cookies.
Step 5. Divide the dough in half with a knife
Shape each half into a 30 x 5 cm log.
Step 6. Wrap each log with cling film
Put them both in the fridge for at least 2 hours for the dough to thicken.
Step 7. Preheat the oven to 180 ° C
Then, remove the logs from the fridge and place them on a clean work surface.
Step 8. Use a knife to cut the logs into 6mm thick slices
Spread the slices on the baking sheets, placing them about 5 cm apart.
This recipe should get you around 8 dozen cookies. Halve the doses to make less
Step 9. Bake the cookies for 10-14 minutes
They should brown slightly on the edges.
Step 10. Allow them to cool for about 1 minute on the baking sheets, then place them on a cooling rack
Enjoy Scandinavian style coconut cookies
Method 3 of 3: Make Coconut Cookies with Hazelnut Butter
Step 1. Use flakes instead of shredded or flaked coconut for this recipe
Coconut flakes can be found online or in the sweet department of the supermarket. They have larger chunks than shredded or flaked coconut.
Step 2. Take a medium saucepan and put it on the stove
Set it to a moderate temperature.
Step 3. Prepare the hazelnut butter in the pot
Pour 230 g of butter into the pot and keep an eye on it to prevent it from burning. It will take about 5 minutes before it starts to darken.
- Melt the butter. At this point it should start to frothy and brown.
- In no time it should begin to acquire a brownish color and give off an intense nutty smell. Stir it often, removing any residue from the bottom.
- Remove it from the heat once it starts to give off an intense aroma and has become a nutty color. Pour the butter and all the brown pieces into a measuring cup.
- Add 2 tablespoons of water to make sure that the amount of butter is the same as it was originally.
- Put the hazelnut butter in the fridge for about 1 or 2 hours - it should become solid. You can put it in the freezer to speed up the process, but check it often to make sure it doesn't freeze unevenly.
Step 4. Preheat the oven to 180 ° C
Line the baking sheets with parchment paper or a non-stick baking mat.
Step 5. Pour the now cold golden butter into a large bowl
If you are going to mix the ingredients with an electric hand mixer, use the bowl provided.
Step 6. Add 100g of granulated sugar and 150g of light muscovado sugar to the butter
Beat the mixture until fluffy.
Step 7. Add the egg
Beat until all ingredients are combined. Scoop the mixture from the sides of the bowl with a spatula if necessary.
Incorporate ½ teaspoon of vanilla and whisk until well combined
Step 8. Get another bowl
Beat 150 g of flour, 1 teaspoon of baking soda and a pinch of table salt.
Step 9. Pour half the flour over the butter mixture
Stir until smooth, then add the remaining flour and mix again.
Step 10. Add 240g of coconut flakes
Divide them into 2 groups and incorporate them one at a time with a spatula or wooden spoon.
Step 11. Use a 5cm wide portioner to form the cookies
Make balls out of the dough and place them on the baking sheet about 5-8 cm apart, so that they have enough space to expand. Flatten them lightly with the back of a spoon or your fingers.
You can also form cookies with a spoon. Choose the tool that's right for you based on the size you want to get
Step 12. Bake the cookies
If you used a 5cm portioner, bake them for 14-16 minutes. If you used a spoon, allow 10-11 minutes instead.
- The cookies should brown when cooked.
- If they don't spread evenly, add 2 teaspoons of water to the dough before putting in another pan.
Step 13. Allow the cookies to cool on the baking sheet for 1-2 minutes
Then, move them to a cooling rack.
- This recipe should get you 1 dozen cookies (if you used a 5cm portioner) or 4 dozen small cookies (if you used a spoon).
- These cookies keep fresh for up to a week. Store leftover dough in the fridge (for a few days) or in the freezer (for a month or more).
