Coconut Biscuits (Buttery and Crisp)

These coconut biscuits are rich, buttery and packed with delicious coconut flavour. They have a crisp edge with a slightly soft centre and are perfect with tea or coffee. Made with simple pantry ingredients, this recipe gives bakery-style coconut biscuits at home.

Prep Time: 20 minutes
Bake Time: 18–22 minutes
Total Time: 40 minutes
Yield: About 25–30 biscuits

Ingredients
• All-purpose flour (maida) – 200 g
• Desiccated coconut – 100 g
• Baking powder – 1 tsp
• Salt – a pinch
• Powdered sugar – 125 g
• Ghee – 50 g
• Butter – 100 g (room temperature, soft)

Step by Step Method

1. Preheat oven
   Preheat your oven to 160°C (fan) or 170°C (no fan). Line a baking tray with baking paper.
2. Cream butter, ghee and sugar
   In a large mixing bowl, add butter, ghee and powdered sugar. Beat using a whisk or hand mixer until light, smooth and creamy. This step helps create a soft, melt-in-mouth texture.
3. Add coconut
   Add desiccated coconut to the butter mixture and mix well until evenly combined.
4. Prepare dry ingredients
   In another bowl, sift together maida, baking powder and salt. This ensures even mixing and lighter biscuits.
5. Make the dough
   Add the dry ingredients to the butter mixture. Mix gently using your hands or spatula until a soft dough forms.
   Do not overmix. The dough should be soft but not sticky.
   If dough feels too soft, refrigerate for 10–15 minutes.
6. Shape the biscuits
   Take small portions of dough (about 15–20 g each).
   Roll into balls and place on the baking tray.
   Gently press with your fingers or fork to flatten slightly.
   Leave some space between each biscuit.

Optional: Sprinkle a little coconut on top for decoration.

7. Bake
   Bake in the preheated oven for 18–22 minutes or until the edges turn light golden.
8. Cool
   Remove from oven and let biscuits cool on the tray for 10 minutes.
   Then transfer to a wire rack to cool completely. They will become crisp as they cool.

Tips
Do not overbake or biscuits will become too hard.
Using both butter and ghee gives the best flavour and texture.
If you like extra coconut flavour, lightly toast the coconut before adding.

Storage
Store in an airtight container at room temperature for up to 2 weeks.