I did not plan to bake a coconut biscuit recipe, but as I had a lot of coconut I felt that this was one to do. Long story short, I am very pleased with these coconut biscuits. They are a terrific alternative to the regular bread or pasta for dinner. My son enjoyed them with a little cheese. As a matter of fact he almost ate all the biscuits in a single sitting.
This biscuit has a crumbly texture because of the fresh shredded coconut. However, if you don’t have fresh coconut you can use dessicated coconut. It should not interfere with the texture or the taste. It is not too sweet, and therefore can go well with any of your favourite filling such as cheese paste, tuna, slices of cheese, even turkey. You can also have it without any filling due to its semi sweet satisfying taste.
This month have I shared with you a few recipes with coconut as its main ingredient. I still have a few more to share with you. So look out for them. They are all simple and just as creative and tasty. Onward to the coconut biscuit recipe.
The Coconut Biscuit Recipe
Measure and sift flour and salt into a mixing bowl. Stir in baking powder, baking soda and sugar.
Add shortening and using the tips of a fork, or hands, rub them together till they look like fine crumbs.
Add milk. Then add the cream of tartar and grated coconut.
Mix to a dough which is just stiff enough to roll out.
Bring the mixture to a ball.
Roll out 1/2 inch thick and…
…cut into small rounds with a cutter. (Or you can use a glass like this).
Note: Dip the glass in a little flour before you cut the circles.
Place the cut biscuit circles on a greased tray.
Brush the top with milk and bake in a very hot oven for about 10 – 15 minutes.
Serve warm or cool.
Hope you enjoyed these coconut biscuits.
Ah gone 🙂