Coconut Biscuits

Coconut Biscuits

Everyday equations of an Indian kitchen does not match with baking. Though I keep my gaga song of blissful baking alive, and I am aware of the fact that we Indians are occasional bakers. Special days and events are celebrated with good bakes otherwise we are happy with our gas chulas for everyday cooking. 

Elaborated and complex bakes are to be enjoyed only on the tv screen when watching Masterchef Australia. Or if someone is extremely passionate about creating those kind sophisticated creations, which by-all-means requires professional training. 

 

 

We are happy in our zone of occasional fancy occurrence in our home kitchen. Baking is like that formal Red dress, which is pulled out of the closet on special days. We are happy with our comforting everyday wear otherwise. The truth is most of us are not looking for complex recipe whether it’s baking or cooking.

My attempt is to share simple baking recipes with a promise of delectable, pleasurable results. A recipe that has no frills of complexity attached to it, is my priority when choosing to publish a recipe blog. 

This coconut biscuit is no different, extremely easy to accomplish in a home kitchen. The taste and texture are glorious enough to have you earn the reputation of a good baker or a good occasional baker. 

 

 

But whether you choose to bake these biscuits at home or not, the truth is homemade is so much better than any store-bought packet food. 

The quality of ingredients and the labour of love that goes in the making ensures good results. Avoid all those sugar-filled, preservative packed plastic-wrapped packets, sold at a considerable low price with a shelf life of numerous months. 

 

 

Another point, I would like to bring the focus on, is that I have used healthy ingredients to make these biscuits. There is no refined flour and no refined sugar has gone in the baking of these coconut biscuits. I have used coconut flour, oats and almond flour instead of refined flour (maida). There is coconut sugar used instead of refined white sugar. Which makes these biscuits healthy, nutritious, wholesome, and these are gluten-free. 

There is an undertone to healthy food, which most of us choose to overlook. Though, this is a healthy bake but remember not to overindulge. Remember all the ingredients used are healthy, but they are not low in calories. Another way to portray these –  These are the calories carrying nutrition with them. 

 

 

Before I go ahead with the recipe, I would like to pin-down a few important points, so you have a smooth sail with the recipe. 

Leaving behind the whole drama of using multiple mixing bowls, I went ahead with a food processor Usha FP 3810 Food Processor 1000-Watt Copper Motor with 13 Accessories(Premium SS Finish). And you can make these cookies by mixing all the ingredients together in a food processor, which makes life so much easy. 

I have used whole almonds to make almond flour Urban Platter Fine California Almond Flour, 200g [Keto-Friendly, Naturally Protein-Rich, Blanched Almond Fine Powder] and you can do the same or use readymade almond flour if you wish to. 

So in a food processor ground almond and oats first using a pulse button. Then add in coconut flour along with potato starch, sugar and a pinch of salt. 

 

 

Potato starch Food Collective Potato Starch (150g) gives a crispy, crunchy texture to the biscuits. It is easily available in the market. If you can’t find it you can substitute it with the same amount of cornflour or rice flour. 

Then add in chilled butter (from the freezer) cut the butter into small cubes and add it to the rest of the ingredients in the food processor and pulse again. 

You will require one or two spoonfuls of cold milk, to bind the ingredients together. 

How to know if the dough is done and does not need any more milk – Process until mixture is the texture of the coarse meal. But if you press it between your fingers and palm it holds the shape and clings together. 

 

 

Once you have the dough ready flip it on to the kitchen counter and use hands to bring it together. Place a parchment paper underneath for no mess, no cleanup affair. 

Roll out the dough between two sheets of parchment paper. Aim for 1/8-inch thickness. Use 2 to 3-inch cookie cutters to cut out shapes.

I find it best to dip the cookie cutters in flour so they don’t stick to the dough.

The dough at this stage will be very tender. You will need to be extremely gentle with the rolled out dough as if you are handling a newborn. 

I suggest using an offset spatula to lift the rolled out / shaped dough and place it on a parchment-lined baking tray. 

 

 

If you find it difficult to manage, chill the rolled out dough in the freezer for 10 minutes or so and then use a cookie cutter to cut and shape. Then use a flat, thin, offset spatula to lift the shaped cookies and place them on a parchment-lined baking tray. 

Chill the shaped cookies baking tray in the freezer again for another 10 minutes and meanwhile preheat the oven at 160* C for 10 minutes.

These biscuits require 12- 15 minutes of baking time. 

 

 

The cookies will JUST be starting to change colour on the BOTTOM when ready to take out of the oven. If you want them extra crunchy go ahead and back a few more minutes until you see the edges become golden brown.

I like to cool my biscuits in the switched off but still hot oven with the slight door open. This trick gives extra crunch to the texture of the biscuits. transfer to a cooling rack to cool completely.

The cookie dough can be made well in advance. It keeps for about a week in the fridge and a month in the freezer. Make sure to wrap very well and allow to warm up just enough to cut.

 

 

Ingredient 

1/2 cup (48 gm) almond flour 

1/4th cup (25gm) oats 

3/4 cup (95gm) coconut flour 

3/4 cup (135gm) coconut sugar 

2 tbsp (20 gm) potato starch 

A generous pinch of salt 

150 gm of chilled butter 

1/2 tsp of vanilla extract 

2 tbsp of chilled milk 

Method 

In a food processor add whole almond ( or almond flour) and oats grind them together using a pulse button. Then add in coconut flour along with potato starch, sugar and a pinch of salt. 

Then add in chilled butter (from the freezer) cut the butter into small cubes and add it to the rest of the ingredients in the food processor and pulse again. 

Add in 1 tbsp of cold milk, and vanilla extract to bind the ingredients together. Process until mixture is the texture of the coarse meal. Check whether the dough is ready by pressing a spoonful of dough, between your fingers and palm it holds the shape and clings together the dough is ready. If it refuses to come together and the texture is very crumbly add more milk. 

Once you have the dough ready flip it on to a parchment paper on the kitchen counter and use hands to bring it together. 

Shape the dough into a ball and place another piece of parchment paper on the top.

Roll out the dough between two sheets of two parchment papers. Aim for 1/8-inch thickness. Use 2 to 3-inch cookie cutters to cut out shapes.

The dough at this stage will be very tender. You will need to be extremely gentle with the rolled out dough. 

Use an offset spatula to lift the rolled out / shaped dough and place it on a parchment-lined baking tray. 

If you find it difficult to manage, chill the rolled out dough in the freezer for 10 minutes or so and then use a cookie cutter to cut and shape. Then use a flat, thin, offset spatula to lift the shaped cookies and place them on a parchment-lined baking tray. 

Chill the shaped cookies baking tray in the freezer again for another 10 minutes and meanwhile preheat the oven at 160* C for 10 minutes.

Bake for 12- 15 minutes. As the cookies start to get the colour on the edges, cookies are done. 

 If you want them extra crunchy go ahead and back a few more minutes until you see the edges become golden brown.

I like to cool my biscuits in the switched off but still hot oven with the slight door open. This trick gives extra crunch to the texture of the biscuits. transfer to a cooling rack to cool completely.

Enjoy these yum biscuits with hot tea, coffee or milk!

 

 

Coconut Biscuits

This coconut biscuit is no different, extremely easy to accomplish in a home kitchen. The taste and texture are glorious enough to have you earn the reputation of a good baker or a good occasional baker. 
My attempt is to share simple baking recipes with a promise of delectable, pleasurable results. A recipe that has no frills of complexity attached to it, is my priority when choosing to publish a recipe blog. 
The quality of ingredients and the labour of love that goes in the making ensures good results. Avoid all those sugar-filled, preservative packed plastic-wrapped packets, sold at a considerable low price with a shelf life of numerous months. 
 
5 from 11 votes
Print Pin Rate
Course: Baking, cookies and milk, evening snack
Cuisine: baking, British, Eggless baking, eggless Biscuits
Keyword: Baking, baking recipe, Biscuits, Coconut biscuits, Cookies, Cookies and biscuits, eggless baking ,, Food Photography, Food Styling, Milk and cookies, Sweet
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 people
Calories: 168kcal

Equipment

  • oven
  • Food Processor

Ingredients

Instructions

  • In a food processor, https://amzn.to/3aSnLD8 add whole almond ( or almond flour) and oats grind them together using a pulse button. Then add in coconut flour along with potato starch, sugar and a pinch of salt. 
    Then add in chilled butter (from the freezer) cut the butter into small cubes and add it to the rest of the ingredients in the food processor and pulse again. 
  • Add in 1 tbsp of cold milk, and vanilla extract to bind the ingredients together. Process until mixture is the texture of the coarse meal. Check whether the dough is ready by pressing a spoonful of dough, between your fingers and palm it holds the shape and clings together the dough is ready. If it refuses to come together and the texture is very crumbly add more milk. 
  • Once you have the dough ready flip it on to a parchment paper on the kitchen counter and use hands to bring it together. 
    Shape the dough into a ball and place another piece of parchment paper on the top.
    Roll out the dough between two sheets of two parchment papers. Aim for 1/8-inch thickness. Use 2 to 3-inch cookie cutters to cut out shapes.
  • The dough at this stage will be very tender. You will need to be extremely gentle with the rolled out dough. 
    Use an offset spatula to lift the rolled out / shaped dough and place it on a parchment-lined baking tray. 
  • If you find it difficult to manage, chill the rolled out dough in the freezer for 10 minutes or so and then use a cookie cutter to cut and shape. Then use a flat, thin, offset spatula to lift the shaped cookies and place them on a parchment-lined baking tray. 
  • Chill the shaped cookies baking tray in the freezer again for another 10 minutes and meanwhile preheat the oven at 160* C for 10 minutes.
    Bake for 12- 15 minutes. As the cookies start to get the colour on the edges, cookies are done. 
  •  If you want them extra crunchy go ahead and back a few more minutes until you see the edges become golden brown.
    I like to cool my biscuits in the switched off but still hot oven with the slight door open. This trick gives extra crunch to the texture of the biscuits. transfer to a cooling rack to cool completely.

Nutrition

Serving: 31gm | Calories: 168kcal
Tried this recipe?Share your feedback @2blissofbaking or tag #2blissofbaking!

This Post Has 7 Comments

  1. Sagana

    5 stars
    Made this today! A very welll balanced recipe. I used almond milk in this but just one tablespoon. It came out so crispy and yummy! Thankyou

  2. 2blissofbaking

    Vidya
    same quantity for cornstarch. and you can use regular sugar for coconut sugar.

  3. vidya

    Hi Pooja.. seems like my message dint go thru.. so cornstarch is the same qty as potato starch? also any substitute for coconut sugar?

  4. 2blissofbaking

    Vidya, you can use cornstarch or custard powder in this recipe.

  5. vidya

    hi.. can i replace potato starch with anything? I havent seen potato starch here in my place

  6. 2blissofbaking

    Almond flour adds a lot of richness and depth of flavour. Just run some almonds in a food processor and use it. Or you can use any nut flour to incorporate that flavour and richness. Rice flour won’t work Safira

  7. Safira

    Hi, can I replace almond flour with another gf flour? How about rice flour?

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