Soft and Buttery Milky Coconut Biscuits

Soft and Buttery Milky Coconut Biscuits – A Tropical Treat You Can’t Resist!

Craving a little taste of paradise? These Soft and Buttery Milky Coconut Biscuits are melt-in-your-mouth delicious, with just the right hint of tropical sweetness! Perfect with your morning coffee or as a delightful treat any time of day. You absolutely HAVE to try these! 🌴🥥

Soft and Buttery Milky Coconut Biscuits

Short Description: Light, fluffy biscuits studded with coconut and soaked in milky goodness—your new favorite anytime snack.

 Equipment You’ll Need:

• Mixing bowls
• Pastry blender or fork
• Whisk
• Biscuit cutter or floured glass
• Baking sheet
• Parchment paper or silicone baking mat
• Wire rack

 Ingredients:

• 1½ cups all-purpose flour
• ½ cup unsweetened shredded coconut
• ¼ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• ¼ cup whole milk
• ¼ cup coconut milk
• 1 teaspoon vanilla extract

 Instructions:

1. Preheat & Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, shredded coconut, sugar, baking powder, baking soda, and salt.
3. Cut in Butter: Add cold butter cubes to the dry mix. Use a pastry blender (or fingertips) to cut until mixture resembles coarse crumbs with pea-sized butter pieces.
4. Combine Wet Ingredients: In a separate bowl, whisk milk, coconut milk, and vanilla extract.
5. Form Dough: Pour wet ingredients into dry. Stir just until dough comes together—avoid overmixing.
6. Knead Gently: Turn dough onto lightly floured surface. Knead 5–6 times until smooth.
7. Shape & Cut: Pat dough into a 1" thick round. Cut biscuits using a cutter, re-rolling scraps as needed.
8. Bake: Place biscuits 1" apart on sheet. Bake 12–15 minutes until golden on top.
9. Cool & Serve: Let cool 5 minutes on pan, then transfer to wire rack. Enjoy warm or at room temperature.

 Extra Tips & Variations:

• For extra crunch, toast the shredded coconut before mixing.
• Make it gluten-free: Swap flour for a 1:1 gluten-free blend.
• Add a twist: Fold in ¼ cup chopped white chocolate or macadamia nuts.

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Soft and Buttery Milky Coconut Biscuits

Light, fluffy biscuits studded with coconut and soaked in milky goodness—your new favorite anytime snack.

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Ingredients Equipment Method Notes

Ingredients

  

• - 1½ cups all-purpose flour
• - ½ cup unsweetened shredded coconut
• - ¼ cup granulated sugar
• - ½ teaspoon baking powder
• - ¼ teaspoon baking soda
• - ¼ teaspoon salt
• - ½ cup cold unsalted butter cubed
• - ¼ cup whole milk
• - ¼ cup coconut milk
• - 1 teaspoon vanilla extract

Equipment

• mixing bowls
• Pastry blender or fork
• whisk
• Biscuit cutter or floured glass
• Baking sheet
• Parchment paper or silicone baking mat
• Wire rack

Method

 

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, coconut, sugar, baking powder, baking soda, and salt.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Whisk milk, coconut milk, and vanilla together; pour into dry mix and stir until just combined.
5. Turn dough onto floured surface, knead gently 5–6 times.
6. Pat into 1" thick round, cut into biscuits, re-rolling scraps.
7. Bake 12–15 minutes until golden.
8. Cool briefly on pan, then transfer to wire rack.

Notes

- Toast coconut for extra flavor.
- Use gluten-free flour blend if needed.
- Stir in white chocolate chips or nuts for variation.

These biscuits are pure sunshine in every bite—soft, buttery, and impossibly tender. They’re the perfect quick bake when you want a little tropical escape without leaving your kitchen. Share them with friends or savor them all to yourself! 😉