Here is a detailed, step-by-step Coconut Biscuits recipe (crisp on the outside, lightly chewy inside).

---

Coconut Biscuits

Yield

20–24 biscuits (depending on size)

Prep Time

15 minutes

Bake Time

12–15 minutes

---

Ingredients

• 1 cup (225 g) unsalted butter, softened

• ¾ cup (150 g) granulated sugar

• ¼ cup (50 g) powdered sugar (for lighter texture)

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 ¾ cups (220 g) all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 1 ½ cups (120 g) desiccated coconut (unsweetened)

• 2–3 tablespoons milk (if needed for dough consistency)

---

Equipment

• Mixing bowls

• Hand or stand mixer

• Baking tray

• Parchment paper

• Cookie scoop or spoon

• Wire cooling rack

---

Step-by-Step Instructions

Step 1: Prepare the Oven and Tray

1. Preheat oven to 350°F (175°C).

2. Line a baking tray with parchment paper.

3. Set aside.

---

Step 2: Cream Butter and Sugar

1. In a large mixing bowl, add softened butter.

2. Beat for 1–2 minutes until smooth and creamy.

3. Add granulated sugar and powdered sugar.

4. Beat on medium speed for 3–4 minutes until light and fluffy.

Proper creaming helps create a tender biscuit.

---

Step 3: Add Eggs and Vanilla

1. Add eggs one at a time, mixing well after each addition.

2. Add vanilla extract.

3. Mix until fully combined.

---

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together:

   • Flour

   • Baking powder

   • Salt

2. Add desiccated coconut and mix evenly.

---

Step 5: Form the Dough

1. Gradually add dry ingredients to the butter mixture.

2. Mix on low speed until just combined.

3. If the dough feels too thick or dry, add 1–2 tablespoons of milk.

4. The dough should be soft but not sticky.

Do not overmix.

---

Step 6: Shape the Biscuits

You can shape them in different ways:

Option 1: Drop Biscuits

• Scoop 1 tablespoon of dough.

• Roll lightly into a ball.

• Place on tray and flatten slightly with a fork.

Option 2: Cut-Out Biscuits

• Chill dough for 20–30 minutes.

• Roll out to ¼-inch thickness.

• Cut with cookie cutters.

Leave about 2 inches between each biscuit.

---

Step 7: Bake

1. Bake in preheated oven for 12–15 minutes.

2. Edges should turn lightly golden.

3. Centers should remain pale but set.

Do not overbake if you want softer biscuits.

---

Step 8: Cool

1. Let biscuits cool on the tray for 5 minutes.

2. Transfer to a wire rack to cool completely.

They will firm up as they cool.

---

Texture Guide

• Bake 12 minutes for softer coconut biscuits.

• Bake 15–17 minutes for crisp, crunchy biscuits.

---

Storage

• Store in an airtight container at room temperature for up to 1 week.

• Freeze baked biscuits for up to 2 months.

---

Optional Variations

1. Chocolate Coconut Biscuits
   Add ½ cup chocolate chips.

2. Lemon Coconut Biscuits
   Add 1 teaspoon lemon zest.

3. Toasted Coconut Version
   Lightly toast coconut before adding for deeper flavor.