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Coconut Biscuits

Delightful coconut biscuits with a perfect balance of crunch and chewiness, perfect for snacking or dessert.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 biscuits
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 120
Ingredients Method Notes

Ingredients
  

Biscuit Base
  • 1 cup butter, softened Provides a rich, creamy base for the biscuits.
  • 1/2 cup white sugar Adds sweetness and contributes to the soft texture.
  • 1/2 cup brown sugar Introduces moisture and a hint of caramel flavor.
  • 1 large egg Binds the ingredients together while adding richness.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
Dry Ingredients
  • 1 1/4 cups all-purpose flour Forms the structure of the biscuits.
  • 1/2 teaspoon baking soda Helps the biscuits rise and achieve a light texture.
  • 1/4 teaspoon salt Balances sweetness and amplifies flavors.
Finishing Touch
  • 1 cup unsweetened medium shredded coconut Provides a tropical flavor and chewy texture.

Method
 

Preparation
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. In a mixing bowl, combine the softened butter, brown sugar, and granulated sugar, and beat until light and fluffy (about 1-2 minutes).
  3. Incorporate the egg and vanilla extract into the mixture and mix until well combined.
  4. Gradually mix in the all-purpose flour, baking soda, and salt until just combined.
  5. Gently fold in the shredded coconut until evenly dispersed through the dough.
Cooking
  1. Use a medium cookie scoop or your hands to roll the dough into 1½ tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 3 inches apart.
  2. Bake one tray at a time for 7-10 minutes, until the edges are set and the tops look slightly under-baked.
Serving
  1. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  2. Store in an airtight container at room temperature for up to 4-5 days, or freeze the cookie dough balls for up to 3 months for later use.

Notes

For best results, ensure butter is softened and do not overmix the dough once flour is added. Consider toasting the coconut for a more robust flavor.