The smell of coconut always takes me back to slow, peaceful afternoons spent in the kitchen, experimenting with simple ingredients that create something truly special. I love recipes that strike the perfect balance between buttery richness and delicate sweetness, and that’s exactly what these Milky Coconut Biscuits offer. They have a soft, melt-in-your-mouth texture with a hint of crunch from toasted coconut—comforting, slightly nostalgic, and utterly irresistible.

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I first made these biscuits when I was looking for a way to use up an open can of sweetened condensed milk. Instead of making the usual desserts, I wanted something with a crisp bite yet a creamy, milky depth. After some trial and error, this recipe came to life, and it quickly became a household favorite. They’re buttery, lightly chewy, and filled with the warm, tropical notes of coconut.

Whether you’re a longtime coconut lover or just looking for a simple treat to enjoy with your afternoon tea, these biscuits are an absolute must-try. Best of all, they come together effortlessly—no fancy equipment or complicated techniques, just wholesome ingredients and a bit of patience. Let’s get baking!

Short Description

Milky Coconut Biscuits are tender, buttery cookies with a delicate coconut flavor and a hint of sweetness from condensed milk. They have a light crispness on the outside and a soft, chewy center, making them perfect for tea-time or a quick snack.

Key Ingredients

For the Biscuits:

1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup unsalted butter, softened
½ cup sweetened condensed milk
½ cup shredded coconut (plus extra for rolling)
1 tsp vanilla extract
½ tsp baking powder
Pinch of salt

For the Optional Glaze:

½ cup powdered sugar
1–2 tbsp milk
½ tsp coconut extract (optional, for extra flavor)

Tools Needed

Mixing bowls
Hand mixer or stand mixer
Whisk
Baking sheet
Parchment paper
Wire rack for cooling

Cooking Instructions

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2–3 minutes using a hand mixer or stand mixer on medium speed.

Step 2: Add Wet Ingredients

Mix in the sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until everything is well combined. The condensed milk adds moisture and gives the dough a rich, creamy flavor.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour and baking powder. Gradually add this to the wet mixture, stirring gently until just combined. Fold in the shredded coconut, making sure it’s evenly distributed throughout the dough.

Step 4: Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step is crucial—it prevents the biscuits from spreading too much while baking and enhances their flavor.

Step 5: Shape and Bake

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll tablespoon-sized portions of dough into small balls and coat them lightly in extra shredded coconut.

Place them on the prepared baking sheet, leaving about 2 inches of space between each. Bake for 12–15 minutes, or until the edges turn lightly golden. The tops should still look soft but set.

Step 6: Cool the Biscuits

Let the biscuits rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 7: Add the Glaze (Optional)

If you’d like a sweeter touch, whisk together powdered sugar, milk, and coconut extract until smooth. Drizzle over the cooled biscuits for an extra burst of coconut flavor.

Why You’ll Love This Recipe

Soft and Buttery: A tender crumb that melts in your mouth.

Naturally Sweetened: The condensed milk adds just the right amount of sweetness.

Easy to Make: No special equipment required!

Perfect for Any Occasion: Great with coffee, tea, or as a light snack.

Customizable: You can tweak the flavor by adding citrus zest, nuts, or even a drizzle of chocolate.

Mistakes to Avoid & Solutions

1. Dough Too Sticky?

If the dough is difficult to handle, chill it for an extra 15–20 minutes or dust your hands with a little flour before rolling.

2. Biscuits Spreading Too Much?

This happens when the butter is too warm. Always refrigerate the dough before baking.

3. Too Dry or Crumbly?

Overmixing can make the biscuits dense. Stir until just combined. If needed, add a teaspoon of condensed milk to bring the dough together.

4. Uneven Baking?

Make sure your oven is properly preheated and bake on the middle rack for even heat distribution.

Serving and Pairing Suggestions

– Serve these biscuits warm with a cup of coffee, chai, or iced tea.
– Pair with a side of fresh fruit for a refreshing balance.
– Crumble over vanilla ice cream for an easy dessert topping.
– Enjoy with a coconut latte for an extra dose of tropical flavor.

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 1 week.

Freezer: Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding an extra 2–3 minutes to the baking time.

Reheating: Warm biscuits in a 300°F oven for 5 minutes to refresh their texture.

FAQs

1. Can I use unsweetened coconut?
Yes, but the biscuits will be slightly less sweet. You can compensate by adding an extra tablespoon of sugar.

2. Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

3. How do I make them crispier?
Bake for an additional 2–3 minutes until the edges are more golden.

4. What can I use instead of condensed milk?
Try evaporated milk + 2 tbsp sugar for a similar texture and flavor.

5. Can I make these ahead of time?
Yes! The dough can be refrigerated for up to 48 hours before baking.

Tips & Tricks

– Use fresh coconut for a more intense coconut flavor.
– For extra richness, brush the warm biscuits with a little melted butter.
– Make sandwich cookies by spreading a layer of coconut cream between two biscuits.

Recipe Variations

Chocolate Coconut Biscuits

Add ½ cup mini chocolate chips to the dough.

Drizzle with melted dark chocolate after baking.

Lemon Coconut Biscuits

Add 1 tsp lemon zest for a bright, citrusy twist.

Replace vanilla extract with lemon extract.

Nutty Coconut Biscuits

Fold in ¼ cup chopped almonds or pecans for added crunch.