Coconut Biscuits

Coconut Biscuits

I tested this tender biscuits recipe with butter and coconut flakes for the holidays and I was surprised by the taste, texture, aroma. So, I spoiled my family once again with these exceptional coconut cookies. You should definitely try them too.

The first time, I made the cookies thinner and they came out evenly crispy-tender. This time I made them a little thicker and they had a mixed texture - crispy on the outside and soft as gingerbread on the inside. The kids and my husband told me they were both excellent, so just try and see which one of these versions of cookies with coconut flakes you like.


200 g
I tried to replace it with coconut butter, but the cookies had a too strong specific taste and slightly bitter as well
150 g
1 piece
Sour cream
200 g
White flour
500 g
Baking powder
1 tbsp
Coconut flakes
120 g
Vanilla Extract
1 tsp

Step by step


Combine in a bowl:

- melted and cooled butter

- sugar

- an egg

- vanilla essence


Then add 200g of fermented sour cream, I used Aro sour cream with 20% fat.


Mix well with a whisk.


In a different bowl, measure 500g of flour. This time, I tested the Fine Life flour from LaDoiPasi stores and it was very good.


Add in the baking powder and 100g of coconut flakes, mix well to combine.


Transfer the flour to the bowl with the egg and butter mixture. Knead a smooth and non-sticky dough.

I prefer to mix it at first with a spatula, then, when it starts to come together, I continue to knead with my hands.


Wrap the dough in foil and refrigerate for at least 1 hour, or even overnight.


After this time, we start to shape the biscuits.

First, dust the table with flour and press the dough with your hands to slightly stretch it out. That's because the dough gets tougher in the fridge and it's harder to work it with a rolling pin now.


Now you can stretch it out with the rolling pin into a 1 cm thick round.


Sprinkle the top with the rest of the coconut and spread evenly with your hands over the entire surface.


Then roll out again into a 5-6mm thick sheet (at the same time, the coconut flakes will be pressed into the dough).


The easiest way is to cut the dough into squares, rhombuses, triangles - you will have fewer leftovers to deal with.


But you can also cut it with a glass into uniform circles.


Press the back of a knife into the cookie as in the picture/video, to form a shell pattern.


I had a more interesting box lid and pressed each circle against it - so I got some evenly striped shells.


It's even easier to draw some stripes with a fork.


Or you can prick them for an uneven pattern with holes.


Bake the coconut biscuits in the preheated oven at 180 degrees C, for 10-15 minutes.


They will brown faster underneath, so don't wait for them to brown too much on top (in which case the base may be burned).


They are very good, it's like I could feel their aroma and taste only by looking at the picture. I think they are among the most delicious biscuits ever tasted.

With these ingredients you can make a generous amount of cookies, about 2 platters (or 3 baking trays) like the ones in the presentation picture.


Quantity: 1200 g (2 biscuit trays as in the picture)
Prep time: 120 min
Difficulty: easy
Ready in: 60 min
Publish date:
Collections: Cookies, Desserts

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