Description
These Coconut Crumble Biscuits are buttery, crumbly, lightly sweet, and packed with cozy coconut flavor. They’re simple to make and perfect with a cup of coffee or tea for an afternoon treat.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened shredded coconut
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 to 2 tablespoons milk, if needed
Optional:
Extra shredded coconut for topping
Powdered sugar for dusting
Instructions
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar until light and creamy.
3. Mix in the vanilla extract and salt.
4. Add the flour and shredded coconut and mix until a soft, crumbly dough forms.
5. If the dough seems too dry to hold together, add milk one tablespoon at a time until it comes together.
6. Shape the dough into small balls and gently flatten them, or roll out the dough and cut into rounds.
7. Place the biscuits on the prepared baking sheet and sprinkle with extra coconut if desired.
8. Bake for 12 to 15 minutes, or until the edges are lightly golden.
9. Let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack.
10. Cool completely and dust with powdered sugar if desired.
Notes
Use softened butter rather than melted butter for a crumbly biscuit texture.
Do not overmix the dough once the flour is added.
If the dough is too dry, add milk gradually.
Store cooled biscuits in an airtight container for up to 5 days.
These biscuits are especially delicious served with coffee, tea, or hot chocolate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 125
- Sugar: 5g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg