Indian Bakery
Eggless coconut biscuits
Crisp-edged, chewy-centred coconut biscuits made with everyday pantry ingredients.
Based on Hebbar's Kitchen’s Hebbar's Kitchen recipe ↗
- Time
- 55 minutes
- Makes
- About 15 biscuits
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- Baking tray
- Baking paper
- Mixing bowl
- Wire rack
Use good-quality unsweetened coconut. Sweetened coconut changes both the spread and the sweetness.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Beat butter and sugar until creamy. Sift in flour, baking powder, baking soda and salt.
- 2
Mix in coconut, milk and vanilla just until a dough forms. Cover and chill for 30 minutes.
- 3
Shape small portions into discs and place on a lined tray.
- 4
Bake at 180°C (350°F) for about 15 minutes. Cool on the tray; they crisp as they cool.
Your baking notes
Notes stay on this device.