Monte Carlos Coconut
Transport your taste buds to dessert heaven with these irresistible Monte Carlos Coconut biscuits. This delightful twist on the classic Monte Carlo combines rich, buttery cookies infused with shredded and desiccated coconut for a tropical flair. Sandwiched together with a luscious coconut cream filling and a tangy layer of raspberry jam, each bite delivers the perfect balance of sweetness and tartness. With just 20 minutes of prep and 12 minutes of baking time, these golden, melt-in-your-mouth treats are surprisingly easy to make. Ideal as a tea-time indulgence or an anytime snack, these coconut biscuits offer a touch of elegance and whimsy to your baking repertoire. Perfect for coconut lovers and fans of homemade biscuits, this recipe guarantees to become a new favorite!
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Recipe Information
Ingredients
- 150 grams Unsalted butter (softened)
- 100 grams Brown sugar
- 2 tablespoons Golden syrup
- 200 grams Plain flour
- 50 grams Self-raising flour
- 100 grams Shredded coconut
- 1 pinch Salt
- 50 grams Desiccated coconut
- 2 tablespoons Milk (for softening dough if needed)
- 100 grams Unsalted butter (for filling)
- 150 grams Icing sugar
- 1 tablespoon Coconut cream
- 0.5 teaspoons Vanilla extract
- 2 tablespoons Raspberry jam
Instructions
Preheat your oven to 180°C (350°F). Line two baking trays with baking paper.
In a large mixing bowl, use an electric mixer to cream the butter, brown sugar, and golden syrup together until pale and fluffy.
Sift the plain flour, self-raising flour, and salt into the butter mixture. Add the shredded coconut and desiccated coconut, and mix until a dough forms. If the mixture seems too dry, add 1-2 tablespoons of milk to soften it slightly.
Roll heaped teaspoonfuls of dough into balls and place them on the prepared baking trays, leaving enough space between each ball for spreading.
Gently press down on each ball with a fork to flatten slightly and create a decorative imprint.
Bake in the preheated oven for 10-12 minutes or until the edges are golden. Remove from the oven and let the biscuits cool completely on a wire rack.
To prepare the filling, beat the unsalted butter, icing sugar, coconut cream, and vanilla extract together in a medium bowl until smooth and fluffy.
Spread a small amount of raspberry jam onto the flat side of half of the biscuits. Pipe or spread the coconut cream filling on the flat side of the remaining biscuits.
Sandwich the biscuits together, pressing gently to hold them in place.
Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 25.7 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
