Chewy coconut biscuits

“Mama these are the best biscuits in the whole world!”

Big contented sigh from me. I smile at Monkey Boy.

“Thanks little fella… you my dear, may have another”.

I’m easily satisfied with minimal effort on the kitchen front and happy taste sensations going on when you bite into a biscuit. Monkey Boy is easily happy when something just tastes good. No more words necessary.

Except when you forget the sugar, and you’ve just made a double batch of The Monkeys new favourite biscuits. Little Monkey took a bite and confidently handed the biscuit back. Monkey Boy said they tasted a bit old, and not really like last time. A visiting foodie friend wrinkled her nose up and handed the remaining biscuit to a quietly pouting baker. Baking ego quietly deflating.

What to do with rather a lot of sugarless coconut biscuits?

Yes, I could have eaten them, it didn’t bother me there was no sugar in them. But probably not the wisest idea, having 50 biscuits just for me.

What do? How to sugar them up?…Spoon jam in between them? Dunk them in chocolate? What about covering them in lime icing?

Hmmm, lime icing eh?…that should do the trick.

Much better.Β Eaten once again with gusto.

“Mama, these are the best biscuits in the world!”

Baking ego restored.

Chewy Coconut Biscuits

125g softened butter

1 tsp vanilla

1 cup desiccated coconut

1 cup plain flour

1/2 cup raw sugar

1/4 cup milk

Mix together and spoon into some cling wrap. Roll in to a log shape roll. Pop in to the fridge for a while, until the mixture firms up and roll again to get a smoother log shape. Cut into biscuit rounds with a serrated knife. Bake at 180 for about 15-20 minutes. Longer of you like them crunchy.

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39 thoughts on “Chewy coconut biscuits

  1. As soon as I get back to Brisbane I am making these. If I made them here while I am alone I would eat the lot. I have tried making cakes for my Itaiian friends and they take them politely, but they don’t like anything that is not familiar.

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      • Good idea on the vanilla. Hubby’s off on a 2-week biz trip, which is always a nightmare foodwise for a diabetic. You have no control over what’s put into food in restaurants, and most add lots of sugar as a flavour enhancer. He’s quite looking forward to these. Bought the coconut this morning. I’ll be whipping these up this afternoon. Thanks again!!

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      • We have a winner! Mr. Misk thinks they’re delicious, which they are, and he intends to take the whole lot with him on Monday morning. I think my oven is running a bit hotter than yours as 20-minutes found the test batch going a bit browner than I wanted. They do have a nice crunch though, which will make them good for travelling. Thanks for a brill recipe. πŸ˜€

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      • Excellent! At least you know he won’t starve if he has the biscuits πŸ™‚
        (I also just edited the recipe for 15-20 minutes cooking time. At least if they are cooked longer they will last longer.)

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  2. Cookies without sugar are like bread without salt.
    WRONG.
    And I have forgotten the salt too many times!
    Good save, Brydie.
    And polite little Monkeys- they didn’t spit it out and say “Yuck!”
    ( I’ve had that reaction one time too many! :/)

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  3. Oh. I. feel. terribly. ungrateful.

    Sorry for wrinkling up my nose…

    Try me again with the lime iced ones and no doubt I’ll be beaming from ear to ear!!

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    • Oh no! I was just going through the ingredients again, and I’m not sure what would have made it go pancake like? Did you firm up the mixture in the fridge beforehand…although that shouldn’t have made much a difference…hmm, sorry BM! I hope they still tasted ok.

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  4. Pingback: Chewy Coconut Cookies « Misk Cooks

      • And before I forget, P (hubby) took those coconut biscuits to Holland and Denmark with him. They were a huge hit at the hospice where his father was for a few weeks, and his mum who just returned home from hospital also thought they were delicious. Now that’s a huge statement because she’s probably the best baker and cook that I’ve ever known. Thanks for that recipe!

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