How to Make Eggless Coconut Biscuits / Bakery Style Coconut Biscuits / Best Coconut Biscuits Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

desiccated coconut

🥗Healthier: fresh coconut

💰Cheaper: shredded coconut

Fresh coconut enhances flavor and texture.

Whip 75 g of salted butter for about a minute using a fork.

Add in 50 g of pure ghee and whisk the mixture together.

If the mixture is too thin, place it in the fridge for 15 to 20 minutes to thicken.

Add in 1/2 cup of powdered sugar and whip everything again.

Add 75 g of desiccated coconut to the mixture, pressing it down into the measuring cup if measuring.

Sift in 1 and 1/4 cups of all-purpose flour along with 1/2 teaspoon of baking powder and mix everything.

Mix the dough gently with your hand, avoiding vigorous kneading.

If the dough is too dry, add 2 teaspoons of milk and mix, then add 2 more teaspoons and check if you can form a small ball with the dough.

Line baking trays with parchment paper and have them ready.

Take a small portion of the dough, roll it into a ball, flatten it slightly, and coat it on both sides with desiccated coconut.

Make a design on top of the biscuit using a fork.

Shape the remaining dough into balls, flatten them, and coat with desiccated coconut.

For a fancier version, color portions of the dough with food coloring and shape them into ropes wrapped around balls.

Coat all cookies with desiccated coconut and arrange them on the baking tray.

Bake in a preheated oven at 160°C (320°F) for around 20 minutes or until the edges begin to turn brown.

Remove the first batch after 22 minutes and let them cool for around 10 minutes before transferring to a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens