Milky Coconut Biscuits (Kid-Friendly)

If you’re looking for a quick, simple, and delicious recipe to whip up with the kids, Milky Coconut Biscuits are the perfect choice. Packed with the creamy richness of milk and the tropical sweetness of coconut, these biscuits are ideal for snacks, lunchbox treats, or even dessert. Follow this easy recipe to create a batch of delightful cookies that the whole family will love.

Why You’ll Love This Recipe

• Kid-Friendly: Simple steps make it perfect for little helpers in the kitchen.
• Delicious Flavor: A perfect blend of creamy milk and sweet coconut.
• Versatile: Enjoy them as a snack, dessert, or pair them with a cup of tea or milk.
• Quick & Easy: Ready in under 30 minutes with minimal ingredients.

Ingredients

Here’s what you’ll need to make approximately 20 biscuits:

• 1 cup (100g) shredded coconut
• 1 cup (125g) all-purpose flour
• 1/3 cup (75g) granulated sugar
• 1/2 cup (120ml) condensed milk
• 1/2 teaspoon vanilla extract (optional)
• A pinch of salt

Step-by-Step Instructions

this recipe

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper or lightly grease it.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the shredded coconut, flour, sugar, and salt. Mix well to ensure everything is evenly distributed.

Step 3: Add the Wet Ingredients

Gradually add the condensed milk to the dry mixture. Stir until a dough-like consistency forms. If using vanilla extract, mix it in at this stage.

Step 4: Shape the Biscuits

Using your hands or a cookie scoop, shape the dough into small balls (about 1 tablespoon each). Flatten slightly to form biscuit shapes and place them on the prepared baking tray, leaving space between each.

Step 5: Bake to Perfection

Bake in the preheated oven for 12–15 minutes or until the edges turn golden brown.

Step 6: Cool and Serve

Allow the biscuits to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Milky Coconut Biscuits

1. For Extra Texture: Toast the shredded coconut lightly before mixing for a nutty flavor.
2. Make Them Fun: Let kids press the dough with cookie cutters for fun shapes.
3. Add a Twist: Sprinkle a pinch of cinnamon or drizzle with melted chocolate for added flavor.

Storage

Store the biscuits in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate them.

Conclusion

Milky Coconut Biscuits are a delightful treat that brings a smile to every face. Whether you’re baking them for a family gathering, a school snack, or just as a fun weekend activity, these biscuits are sure to impress. Get your little ones involved in the process, and enjoy the sweet, tropical goodness together!

Serving Tips for Milky Coconut Biscuits

1. Perfect Pairing: Serve these biscuits with a glass of warm milk, a cup of tea, or even hot cocoa for a comforting treat.
2. Dessert Upgrade: Use them as a base for mini ice cream sandwiches—spread a scoop of your favorite ice cream between two biscuits.
3. Party Ready: Arrange them on a platter and sprinkle with powdered sugar or shredded coconut for a festive touch.
4. Gift Idea: Wrap them in decorative bags or tins and gift them to friends and family for special occasions.

Storage Tips for Milky Coconut Biscuits

1. Room Temperature: Store in an airtight container at room temperature for up to 5 days. Use parchment paper between layers to prevent sticking.
2. Refrigeration: If you prefer a slightly firmer texture, refrigerate the biscuits. They’ll stay fresh for about 7–10 days.
3. Freezing: Freeze for up to 3 months in a freezer-safe container. Thaw at room temperature or warm them slightly in the oven before serving.
4. Crisp Restoration: If the biscuits lose their crispness over time, place them in a preheated oven at 300°F (150°C) for 3–5 minutes to restore their crunch.

By following these tips, you can enjoy your Milky Coconut Biscuits fresh and flavorful, whether you’re serving them immediately or saving them for later!

1. Can I use desiccated coconut instead of shredded coconut?

Yes, you can use desiccated coconut. However, shredded coconut provides a slightly chewier texture, while desiccated coconut results in a more uniform and drier biscuit. Adjust the amount slightly if needed, as desiccated coconut absorbs more moisture.

2. Can I make these biscuits gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or another binding agent for the best results. You might need to adjust the moisture slightly if the dough feels too dry.

3. Can I reduce the sugar in the recipe?

Yes, you can reduce the sugar or even omit it entirely since the condensed milk adds sweetness. Keep in mind that the flavor will be less sweet but still delicious.

4. Can I freeze the dough instead of the baked biscuits?

Yes, you can freeze the dough for later use. Shape the dough into balls, flatten slightly, and freeze on a baking tray until firm. Transfer to a freezer-safe bag and store for up to 3 months. When ready to bake, place the frozen biscuits directly on the tray and extend the baking time by a few minutes.

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