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
Scale
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.
