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
Units
Scale
- 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
