Coconut biscuits recipe makes some amazing buttery crispy coconut biscuits similar to the ones available from Indian bakeries. Biscuits are absolute favourite of Indian. We just love crispy biscuits than the soft and chewy ones. If you serve it with coffee or tea, we would happily dip the biscuits in them and relish it to the core.
I started an FB group for my readers and students and it is going really well. I also try to post any recipe suggested by readers/ students. One such suggestion was for these coconut biscuits and guess what, I had it ready. This was prepared when I was preparing for the Eggless Cookies Masterclass I announced recently.
I also had a video done for these cookies, but I somehow lost the video. I have been trying to trace it for a while now, and that is why I didn’t post the recipe. But now decided to post it without the video. It is quite an easy recipe to follow, so I guess you will be fine.
Coconut Biscuits Recipe – Ingredients Used
Usually bakeries use margarine for their biscuits, which also gives them their distinctive flavour. You can use shortening or vanaspathi instead of butter in this recipe to get the same taste. But worry not, butter also gives amazing taste. I feel that butter is better than vanaspathi/ shortening.
You can use wheat flour instead of maida for a more healthier version. To make one batch, I have used 130 gm of maida. You can substitute it with 110 gm of Ashirwad Sharbati atta. It would be perfect without any weird after taste. Do not use the regular atta we use for making rotis in baking. It turns out heavier and gummier.
Another way to make it healthier is by substituting icing sugar with any brown sugar or jaggery powder. Use same quantity of natural sugar and add a tsp of corn flour to it.
For the coconut, use desiccated coconut or dried grated coconut, but not freshly grated coconut. Fresh coconut makes the biscuits soft. If you are planning on making crisp cookies, try to avoid fresh coconut.
Check out my YouTube channel for the video of this recipe
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Coconut Biscuits Recipe
Ingredients
- 75 gm Butter
- 40 gm Icing Sugar
- 2 tbs Milk
- Vanilla
- ¼ tsp Salt
- 130 gm Maida
- 20 gm Desiccated Coconut
Instructions
- Preheat oven to 160C.
- Take butter and icing sugar in a bowl and beat until creamy.
- Add salt and vanilla and beat until combined.
- Add the desiccated coconut and mix well.
- Add maida and mix until incorporated.
- Add milk, 1 tbs at a time and bring the dough together.
- The final dough must be slightly crumbly but should hold it shape when shaped.
- Pinch small balls out of the dough, slightly flatten it to cookie shape and make sure there are no cracks.
- Roll the cookie on desiccated coconut and arrange on a cookie tray.
- Bake the cookies for 10-12 minutes or until the sides start browning.
- Remove from oven and allow the cookies to cool on the tray itself.
- Store them in an airtight jar at room temperature for 1-2 weeks.
Hello Gayatri,
Very nice recipe..what if I wish to make it gluten free? Which flour would you recommend and can it be the same quantity as mentioned for Maida? like almond flour for example.
Regards
Taruna
Thank you. You can try any gluten free flour instead of maida. To make it bind better, add 1/2 tsp of xanthan gum per 100 gm of any gluten free flour.