Sometimes you just need something warm and sweet. These Milky Coconut Biscuits are the perfect treat for your afternoon tea. They are creamy, tender, and incredibly easy to make. You can have a batch ready in under 40 minutes.
Why This Recipe Is a Winner
This recipe is a winner because it uses simple pantry staples. The milk powder creates a rich, bakery-style flavor you will love. It is a great choice for eggless baking needs. Your family will enjoy the toasted coconut crunch on every bite. These are perfect for cozy winter afternoons by the fire. They offer a premium taste without any complicated steps.
Simple Method
Making these treats is very straightforward for any beginner. You start by creaming butter and sugar until light. Then you fold in your dry ingredients to form a soft dough. Rolling them into balls is a fun task for kids. Even if you rarely bake, you can master these easily. The process is quick and brings a wonderful aroma to your kitchen.
Ingredients for Milky Coconut Biscuits
These cookies use mostly pantry staples you likely have on hand.
- 125g all-purpose flour
- 45g desiccated coconut (unsweetened)
- 115g unsalted butter, softened at room temperature
- 60g powdered sugar
- 25g full-cream milk powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons additional desiccated coconut for coating
- 1 tablespoon whole milk (as needed for binding)
Step-by-Step
- Preheat the oven to 170°C (340°F) and line a large baking sheet with professional-grade parchment paper or a silicone mat.
- In a high-sided mixing bowl, cream the softened butter and powdered sugar using a spatula or hand mixer until the texture is pale, light, and aerated.
- Whisk in the vanilla extract until fully incorporated into the butter fat.
- In a separate bowl, sift together the all-purpose flour, full-cream milk powder, baking powder, and salt to ensure even leavening distribution.
- Fold the dry ingredients and 45g of desiccated coconut into the creamed butter mixture using a folding motion.
- Gently press the mixture to form a soft dough. If the dough is too crumbly to hold its shape, add one tablespoon of whole milk and combine.
- Divide the dough into 24 equal portions, approximately 15g each, and roll them into smooth spherical balls.
- Roll each ball in the additional 2 tablespoons of desiccated coconut until evenly coated.
- Place the balls on the prepared baking sheet with 2 inches of clearance between them; press down lightly with a fork or the palm of your hand to flatten into 1/2-inch thick discs.
- Bake for 12 to 15 minutes, or until the edges are a light golden brown and the coconut coating is toasted.
- Allow the biscuits to firm up on the baking sheet for 5 minutes before transferring to a wire cooling rack to reach final crispness.
Best Ways to Enjoy It
Serve these warm with a cold glass of milk. They also pair beautifully with a hot cup of coffee. Place them on a pretty platter for weekend brunch guests. You can even pack them in school lunchboxes for a treat. These Milky Coconut Biscuits are a hit at any family gathering. Set the table and enjoy a quiet moment with a biscuit.
Storage & Reheating
Store these in an airtight container at room temperature. They will stay fresh for up to five days. For longer storage, you can freeze the baked biscuits. Reheat them in a 300°F oven for five minutes to crisp up. This keeps the coconut coating perfectly toasted and fresh. Always let them cool completely before sealing the container.
Pro Tips
- Use room temperature butter for the best texture.
- Don’t skip the sifting step for the dry ingredients.
- Add a teaspoon of milk if the dough feels too dry.
- Avoid over-baking to keep the centers soft and tender.
- For the holidays, wrap them in cellophane for a sweet gift.
- Press the fork gently to avoid cracking the edges.
- Use full-cream milk powder for the richest flavor profile.
Ways to Switch It Up
- Swap vanilla for almond extract for a nutty flavor.
- Use gluten-free all-purpose flour for a sensitive diet.
- Add a pinch of cardamom for a warm, spicy twist.
- Dip half of the cooled biscuit in melted dark chocolate.
Common Questions
Can I make the dough ahead of time?
Yes, you can chill the dough for up to two days. Wrap it tightly in plastic wrap to keep it fresh. Let it sit at room temperature before rolling into balls.
What if I don’t have milk powder?
You can leave it out, but the flavor will change. The milk powder provides that signature creamy bakery taste. You might need a tiny bit more flour instead.
How do I know when they are done?
Look for light golden edges on the bottom. The coconut on top should look toasted and fragrant. They will firm up as they cool on the tray.
I hope these biscuits bring a little extra warmth to your winter afternoons. They are so simple to bake and even better to share. Happy baking!
— Alex
Ingredients
- 125 g all -purpose flour
- 45 g desiccated coconut (unsweetened)
- 115 g unsalted butter, softened at room temperature
- 60 g powdered sugar
- 25 g full -cream milk powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons additional desiccated coconut for coating
- 1 tablespoon whole milk (as needed for binding)
Instructions
- Preheat the oven to 170°C (340°F) and line a large baking sheet with professional-grade parchment paper or a silicone mat.
- In a high-sided mixing bowl, cream the softened butter and powdered sugar using a spatula or hand mixer until the texture is pale, light, and aerated.
- Whisk in the vanilla extract until fully incorporated into the butter fat.
- In a separate bowl, sift together the all-purpose flour, full-cream milk powder, baking powder, and salt to ensure even leavening distribution.
- Fold the dry ingredients and 45g of desiccated coconut into the creamed butter mixture using a folding motion.
- Gently press the mixture to form a soft dough. If the dough is too crumbly to hold its shape, add one tablespoon of whole milk and combine.
- Divide the dough into 24 equal portions, approximately 15g each, and roll them into smooth spherical balls.
- Roll each ball in the additional 2 tablespoons of desiccated coconut until evenly coated.
- Place the balls on the prepared baking sheet with 2 inches of clearance between them; press down lightly with a fork or the palm of your hand to flatten into 1/2-inch thick discs.
- Bake for 12 to 15 minutes, or until the edges are a light golden brown and the coconut coating is toasted.
- Allow the biscuits to firm up on the baking sheet for 5 minutes before transferring to a wire cooling rack to reach final crispness.
