If you have a soft spot for treats that combine the gentle richness of condensed milk with the tropical charm of coconut, you are going to adore this Milky Coconut Biscuits Recipe. These biscuits are delightfully soft with a tender crumb that melts in your mouth, boasting just the right amount of sweetness and coconutty goodness. Perfect for teatime, a cozy snack, or even as a charming surprise in a lunchbox, these biscuits blend simple pantry staples into a comforting, delicious delight that feels lovingly homemade with every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first joyful step toward baking these lovely biscuits. Each component plays a special role, ensuring the perfect texture, flavor, and appearance that make this Milky Coconut Biscuits Recipe shine.
- All-purpose flour: The backbone of your biscuits, providing structure and a tender crumb when combined with baking powder.
- Baking powder: Helps your biscuits rise just enough to be soft without being cakey.
- Salt: A small pinch to balance the sweetness and enhance flavors.
- Unsalted butter: Softened to cream with sugar, this adds richness and a melt-in-your-mouth texture.
- Granulated sugar: Sweetness that caramelizes slightly while baking for a golden edge.
- Large egg: Binds everything together and adds tenderness.
- Sweetened condensed milk: The star ingredient that brings milky sweetness and moisture to these biscuits.
- Vanilla extract: A splash for warm, aromatic undertones.
- Shredded sweetened coconut: For that signature chewy, tropical burst in every bite.
- Extra coconut (optional): Sprinkled on top for a pretty, fragrant finish.
How to Make Milky Coconut Biscuits Recipe
Step 1: Prep Your Oven and Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your biscuits bake evenly and come off the tray without sticking. Meanwhile, mix together your flour, baking powder, and salt in a separate bowl to keep your dry ingredients well distributed.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light, fluffy, and pale. This aerates the butter, creating a tender biscuit texture that’s just right.
Step 3: Add Wet Ingredients
Beat in the egg, sweetened condensed milk, and vanilla extract to the creamed butter and sugar mixture. This combination is the heart of the Milky Coconut Biscuits Recipe, infusing a rich, milky sweetness that’s utterly irresistible.
Step 4: Combine Dry and Wet Ingredients
Gradually add the flour mixture to your wet ingredients, mixing until a soft dough forms. Don’t overmix here—you want a tender biscuit, not a tough one.
Step 5: Fold in Coconut
Gently stir the shredded coconut into the dough, distributing it evenly so every biscuit will have those wonderful chewy coconut flecks.
Step 6: Shape the Biscuits
Scoop tablespoon-sized portions of dough and roll them into balls. Place them spaced on your lined baking sheet and gently flatten each with your palm or the bottom of a glass. For an extra touch, sprinkle some extra shredded coconut on top before baking.
Step 7: Bake to Perfection
Bake in your preheated oven for 12 to 15 minutes or until the edges turn a light golden brown. This baking time nails the perfect balance of softness inside with a slight crisp on the edges. Let them cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.
How to Serve Milky Coconut Biscuits Recipe
Garnishes
While optional, a sprinkle of toasted coconut flakes or a light dusting of powdered sugar can elevate these biscuits visually and taste-wise, adding contrast and an extra layer of flavor that pairs beautifully with their inherent sweetness.
Side Dishes
These biscuits love company! Serve them alongside a hot cup of tea, a creamy chai latte, or a chilled glass of milk. They also work wonderfully paired with tropical fruit salads or a simple spread of butter and jam, bringing out their coconut charm even more.
Creative Ways to Present
For a festive touch, arrange these Milky Coconut Biscuits Recipe treats on a decorative platter with edible flowers or mint leaves for color. You can even sandwich them together with a swirl of whipped cream or coconut frosting for an elegant dessert twist.
Make Ahead and Storage
Storing Leftovers
Keep your biscuits fresh by storing them in an airtight container at room temperature. They stay moist and tasty for up to five days, making them ideal for enjoying across the week or for sharing with friends and family.
Freezing
If you want to make these in advance, freeze the unbaked dough balls on a tray first, then transfer to a freezer bag. When you’re ready, bake them straight from frozen, adding a couple of extra minutes to the baking time for perfectly fresh biscuits anytime.
Reheating
To enjoy the biscuits warm, pop them in a preheated oven at 300°F (150°C) for about 5 minutes. This revives their soft texture and brings out the inviting aroma of coconut and sweetened condensed milk beautifully.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Using unsweetened coconut will give the biscuits a less sweet and more natural coconut flavor. You might want to adjust the sugar slightly if you prefer a sweeter result.
What if I don’t have sweetened condensed milk on hand?
Sweetened condensed milk is key to the Milky Coconut Biscuits Recipe’s signature richness, but you can substitute with a mixture of evaporated milk and sugar, though the texture may be slightly different.
How do I make these biscuits crispier?
Simply extend the baking time by 1 to 2 minutes. Keep a watchful eye as baking times can vary by oven, but the edges will turn more golden and give a pleasant crunch.
Can I add other flavors to the dough?
Definitely! A pinch of cinnamon or nutmeg pairs wonderfully with coconut, or a handful of chopped nuts could add a delightful texture contrast without overshadowing the milky coconut essence.
Are these biscuits suitable for a vegetarian diet?
Yes, the Milky Coconut Biscuits Recipe is vegetarian-friendly. Just ensure your ingredients like butter and condensed milk meet your dietary preferences.
Final Thoughts
This Milky Coconut Biscuits Recipe is one of those delightful, easy-to-make treats that quickly become a favorite. With its cozy blend of rich condensed milk and chewy coconut, it offers a little bite of sunshine in every biscuit. I wholeheartedly encourage you to try baking these—you’ll love how simple ingredients come together for such a comforting and tasty snack that everyone will ask to have again and again.
Print
Milky Coconut Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 biscuits
- Category: Dessert
- Method: Baking
- Cuisine: Australian-Inspired
- Diet: Vegetarian
Description
These Milky Coconut Biscuits are soft, chewy, and packed with the sweet flavor of shredded coconut and condensed milk. Perfect as a delightful dessert or afternoon treat, these Australian-inspired cookies combine a simple dough with generous coconut for a rich, milky sweetness and a tender texture.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- 1 large egg
- ¼ cup sweetened condensed milk
- 1 teaspoon vanilla extract
Add-ins
- 1 cup shredded sweetened coconut
- Extra coconut for topping (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and aid even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning throughout the flour.
- Cream Butter and Sugar: In a large bowl, use a mixer or whisk to cream the softened butter with granulated sugar until the mixture turns light in color and fluffy in texture, which helps create a tender biscuit.
- Add Wet Ingredients: Beat in the egg, sweetened condensed milk, and vanilla extract into the creamed butter mixture until fully combined, creating a smooth, milky batter.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms without overworking to maintain tenderness.
- Incorporate Coconut: Stir in the shredded sweetened coconut evenly throughout the dough, ensuring every biscuit gets coconut flavor and texture.
- Shape the Biscuits: Scoop tablespoon-sized portions of dough and roll each into balls. Place them spaced on the prepared baking sheet and gently flatten each ball to form biscuit shapes.
- Add Toppings: If desired, sprinkle a little extra shredded coconut on top of each biscuit for added texture and visual appeal.
- Bake: Bake the biscuits in the preheated oven for 12–15 minutes, or until the edges turn a light golden color, indicating doneness.
- Cool: Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly and maintain their shape.
Notes
- Store the biscuits in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a crispier texture, bake the biscuits for an additional 1–2 minutes, but watch carefully to avoid overbaking.
- Substitute shredded sweetened coconut with unsweetened coconut for a less sweet cookie variant.
