Description
These Milky Coconut Biscuits are a perfect tropical treat. Made with coconut milk, shredded coconut, and cacao nibs or chocolate chips, they’re chewy, flavorful, and easy to make.
Ingredients
Scale
Ingredients:
Cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup brown sugar
- ½ cup unsalted butter (room temperature)
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ cup coconut milk or coconut cream (canned)
- ¾ cup cacao nibs or mini chocolate chips
- ¼ cup unsweetened shredded coconut
Topping
- ½ cup unsweetened shredded coconut
- ¼ cup cacao nibs or mini chocolate chips
Instructions
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and brown sugar.
- Cut in butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Mix in egg yolks, vanilla, and coconut milk to form a dough.
- Fold in cacao nibs (or chocolate chips) and shredded coconut until evenly combined.
- Use a 2-teaspoon cookie scoop to place dough balls onto the baking sheet, 1-2 inches apart.
- Top each cookie dough ball with shredded coconut and cacao nibs.
- Bake for 12-14 minutes, until edges are golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
Notes
Notes:
- Sweetened shredded coconut can be used for a sweeter cookie.
- Add ½ teaspoon of coconut extract for a stronger coconut flavor.
- For a vegan version, substitute egg yolks with flax eggs and butter with vegan butter.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 24 cookies (2 dozen)
- Calories: ~110
- Sugar: 6g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg