Nut-Free Crispy Coconut Biscuits
Delightfully crisp and irresistibly golden, these Nut-Free Crispy Coconut Biscuits are a must-try for anyone craving a sweet coconut treat without the worry of nuts. Made with simple pantry staples like unsweetened shredded coconut, all-purpose flour, and a hint of vanilla, these buttery biscuits are perfect for those with nut allergies or anyone looking for a nut-free snack option. With just 15 minutes of prep time, these biscuits come together easily, offering a satisfying crunch and a subtle coconut flavor in every bite. Perfect as a mid-afternoon snack, a light dessert, or paired with a cup of tea, these versatile cookies stay fresh in an airtight container for up to a week—though they’ll disappear much sooner! Whether you're baking for family, friends, or just for yourself, these crispy coconut biscuits are sure to become a fast favorite.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsweetened shredded coconut
- 100 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 125 grams Unsalted butter, softened
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, unsweetened shredded coconut, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the egg and vanilla extract to the butter mixture, and mix until well combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms.
Add the milk to the dough and mix until just combined. The dough should be firm but pliable.
Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each scoop slightly with the back of a spoon.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
Remove the baking sheet from the oven and let the biscuits cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 124.0 g | 620% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 282.3 g | 103% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 109.7 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 142 mg | 11% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 938 mg | 20% | |
*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.
