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

Step 1

Combine in a bowl:

- melted and cooled butter

- sugar

- an egg

- vanilla essence

Coconut Biscuits - Step 1
Step 2

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

Coconut Biscuits - Step 2
Step 3

Mix well with a whisk.

Coconut Biscuits - Step 3
Step 4

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

Coconut Biscuits - Step 4
Step 5

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

Coconut Biscuits - Step 5
Step 6

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.

Coconut Biscuits - Step 6
Step 7

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

Coconut Biscuits - Step 7
Step 8

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.

Coconut Biscuits - Step 8
Step 9

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

Coconut Biscuits - Step 9
Step 10

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

Coconut Biscuits - Step 10
Step 11

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

Coconut Biscuits - Step 11
Step 12

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

Coconut Biscuits - Step 12
Step 13

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

Coconut Biscuits - Step 13
Step 14

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

Coconut Biscuits - Step 14
Step 15

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

Coconut Biscuits - Step 15
Step 16

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

Coconut Biscuits - Step 16
Step 17

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

Coconut Biscuits - Step 17
Step 18

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

Coconut Biscuits - Step 18
Step 19

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).

Coconut Biscuits - Step 19
Step 20

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.


Coconut Biscuits - Step 20
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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