Milky Coconut Biscuits
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.
Ingredients
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter
- ½ cup sweetened condensed milk
- ½ cup shredded coconut
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
- ½ cup powdered sugar
- 1-2 tsp milk
- ½ tsp coconut extract
Instructions
- Cream the butter and sugar: In a large bowl, beat softened butter and sugar with a hand mixer for 2–3 minutes until light and fluffy.
- Mix in wet ingredients: Add sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour and baking powder. Gradually mix into the wet ingredients, then fold in shredded coconut.
- Chill the dough: Cover and refrigerate for 30 minutes to enhance flavor and prevent spreading.
- Shape and bake: Preheat oven to 350°F (175°C). Roll tablespoon-sized dough balls, coat with extra coconut, and place on a parchment-lined baking sheet. Bake for 12–15 minutes until edges are golden.
- Cool the biscuits: Let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Add glaze (optional): Whisk powdered sugar, milk, and coconut extract until smooth. Drizzle over cooled biscuits for extra sweetness.