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Chocolate Coconut Biscuits That Stay Crisp and Chocolatey for Days
Chocolate Coconut Biscuits with cocoa powder and coconut are crisp, buttery, and easy to make with simple pantry ingredients. Perfect for tea time, lunch boxes, or weekend baking.
Why You Will Love and Enjoy These Chocolate Coconut Biscuits
- They’re quick to make with pantry basics you probably already have.
- The coconut adds a lovely texture without overpowering the chocolate flavour.
- They keep well in a tin, which makes them great for lunch boxes or afternoon tea.
Chocolate and coconut make the perfect biscuit pairing.
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Chocolate Coconut Biscuits
- Prep Time: 15 minutes
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 20 – 24 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These Chocolate Coconut Biscuits are the kind of bake that disappears off the cooling rack way too fast. They’ve got a light cocoa flavour, little bits of coconut in every bite, and that slightly crumbly biscuit texture that goes perfectly with tea or coffee.
Ingredients
- 1/2 cup – 125 g butter, softened
- 1/2 cup sugar
- 1 egg
- 1/2 tsp vanilla essence
- 1/2 tsp almond essence
- 3 Tbsp cocoa powder
- 1/2 tsp baking powder
- 2 cups flour
- 1 cup coconut
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line a baking tray with baking paper or lightly grease it.
- In a mixing bowl, cream together the 125 g softened butter and 1/2 cup sugar until light and fluffy.
- It usually takes about 2 to 3 minutes with a hand mixer, but a wooden spoon works too if you don’t mind the arm workout.
- Add the 1 egg, 1/2 tsp vanilla essence, and 1/2 tsp almond essence.
- Beat again until everything is well combined. If the mixture looks a little curdled at this stage, don’t worry, it comes together once the flour goes in.
- In a separate bowl, sift together the 3 Tbsp cocoa powder, 1/2 tsp baking powder, and 2 cups flour, as it will prevent cocoa lumps and keep the biscuits lighter.
- Stir the 1 cup of coconut into the dry ingredients, then gradually add everything to the butter mixture.
- Mix gently until a soft dough forms. If the dough feels sticky, chill it for 10 minutes before rolling.
- Roll the dough into small balls, about 1 to 1 1/2 Tbsp each, and place them on the prepared tray.
- Flatten them lightly with your fingers or the bottom of a glass because they don’t spread much while baking.
- Bake for 10 to 15 minutes until the biscuits are set around the edges. They’ll still feel slightly soft in the middle when hot, but they firm up as they cool.
- Leave the biscuits on the tray for 5 minutes before transferring them to a wire rack.
Notes
Prepared, tried, and tested by Reshika
Additional Information
- Can this be frozen? Yes. You can freeze the baked biscuits in an airtight container for up to 2 months. Let them thaw at room temperature before serving.
- You can also freeze the unbaked dough balls. Freeze them on a tray first, then store in a freezer bag and bake straight from frozen with an extra 1 to 2 minutes added.
- How long can these be stored and how? Store the biscuits in an airtight container at room temperature for up to 5 days. If your kitchen runs warm, they stay fresher longer in a cool cupboard.
Substitute Suggestions
- Butter: You can use margarine, though the flavour won’t be quite as rich.
- Coconut: Desiccated coconut or finely shredded coconut both work well.
- Almond essence: Leave it out if needed or replace it with extra vanilla essence.
- Flour: Self-raising flour can be used instead of plain flour. If using self-raising flour, skip the baking powder.
- Cocoa powder: Dutch-processed cocoa gives a darker biscuit, while regular cocoa gives a lighter chocolate flavour.
These Chocolate Coconut Biscuits come out lightly crisp on the outside with a soft chocolatey middle that keeps people reaching for another one. The coconut adds texture without making the biscuits too sweet, which makes them perfect for tea trays and biscuit tins.
Chocolate Coconut Biscuits are perfect for anyone wanting an easy homemade bake that feels comforting without requiring complicated ingredients or extra effort. The cocoa flavour, buttery texture, and coconut crunch come together beautifully, making these biscuits ideal for tea time, lunch boxes, or late evening snacking while they’re still slightly warm from the oven.
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Thank you Esme . It’s the second recipe I am getting from you.
I am so happy. Enjoy 😋😋