Milky Coconut Biscuits

Lightly crisp on the outside, tender within, and packed with creamy coconut flavor—these milky coconut biscuits are a treat you won’t want to miss. They melt in your mouth with each bite, offering a buttery crumb kissed with sweet milk and shredded coconut. Whether you pair them with tea, serve them after dinner, or gift them during the holidays, these biscuits are as comforting as they are indulgent.

Behind the Recipe

The idea for these biscuits came to me on a slow Sunday, craving something sweet but not too heavy. I remembered the tins of coconut cookies my grandmother used to keep on the kitchen shelf—simple, milky, and fragrant. With a bit of tweaking and a touch more richness, this recipe was born. They have all the charm of old-fashioned treats, with a slightly modern twist.

Recipe Origin or Trivia

Coconut biscuits have been beloved across cultures, from Southeast Asian coconut cookies to European shortbread variations. The use of sweetened condensed milk gives these a uniquely creamy flavor, reminiscent of biscuits enjoyed during festive occasions or afternoon tea. Coconut, long celebrated for its versatility and aroma, shines here as both a flavor and a texture enhancer.

Why You’ll Love Milky Coconut Biscuits

These biscuits are beautifully simple, but their flavor and texture make them unforgettable.

Versatile: Serve with tea, as dessert, or as a snack anytime.

Budget-Friendly: Made with affordable pantry staples.

Quick and Easy: Just mix, shape, and bake—no chill time required.

Customizable: Add chocolate chips, drizzle glaze, or dip in dark chocolate.

Crowd-Pleasing: Kids and adults alike fall in love with the soft, milky bite.

Make-Ahead Friendly: Stay fresh for days in a tin or jar.

Great for Leftovers: Perfect for crumbling over ice cream or yogurt.

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Chef’s Pro Tips for Perfect Results

Here’s how to ensure your biscuits come out tender, flavorful, and golden every time:

• Use room temperature butter: It creams better and gives the dough a smooth texture.
• Don’t overbake: They should just start to turn golden—keep them soft.
• Use fine desiccated coconut: For a tender crumb and even flavor distribution.
• Shape evenly: This ensures uniform baking.
• Let cool fully: They firm up as they cool and taste best at room temp.

Kitchen Tools You’ll Need

No fancy gadgets needed—just a few basics and you’re set:

Mixing Bowls: For creaming and combining ingredients.

Hand Mixer or Whisk: Helps create a light, airy texture.

Cookie Scoop or Spoon: For portioning dough evenly.

Baking Tray: Lined with parchment paper for even baking.

Wire Rack: For cooling your biscuits without sogginess.

Ingredients in Milky Coconut Biscuits

Each component plays a sweet, subtle role to create these buttery little delights.

1. All-Purpose Flour: 1 1/4 cups (provides the structure and soft crumb)
2. Unsalted Butter: 1/2 cup, softened (adds richness and tenderness)
3. Sweetened Condensed Milk: 1/2 cup (imparts creaminess and a caramelized sweetness)
4. Desiccated Coconut: 3/4 cup (adds texture, aroma, and coconut flavor)
5. Baking Powder: 1 teaspoon (helps them puff slightly)
6. Vanilla Extract: 1 teaspoon (adds warmth and depth)
7. Salt: 1/4 teaspoon (balances the sweetness)
8. Granulated Sugar (optional): 2 tablespoons (for rolling or sprinkling on top)

Ingredient Substitutions

Feel free to swap in what you have—this recipe is very forgiving.

Sweetened Condensed Milk: Use sweetened coconut cream for extra coconut flavor.

Butter: Substitute with margarine or coconut oil for a dairy-free option.

Desiccated Coconut: Use shredded coconut finely chopped if needed.

Vanilla Extract: Almond extract or coconut extract can work for variation.

Ingredient Spotlight

Sweetened Condensed Milk: This ingredient adds both moisture and sweetness, creating a creamy texture that’s unmistakably rich and nostalgic.

Desiccated Coconut: Its fine texture gives each bite a delicate chew and infuses the dough with tropical aroma.

Instructions for Making Milky Coconut Biscuits

Let’s roll up those sleeves and get baking—this one’s easy, fast, and oh-so-satisfying.

1. Preheat Your Equipment:
   Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
2. Combine Ingredients:
   In a large bowl, cream butter and condensed milk until smooth. Add vanilla. Mix in flour, baking powder, salt, and coconut until a soft dough forms.
3. Prepare Your Cooking Vessel:
   Using a cookie scoop or spoon, form 1-inch balls and place on the lined tray.
4. Assemble the Dish:
   Flatten each dough ball gently with your palm or fork. Sprinkle with a bit of sugar if desired.
5. Cook to Perfection:
   Bake for 12–15 minutes, or until edges just start to turn golden.
6. Finishing Touches:
   Let cool on the tray for 5 minutes, then transfer to a wire rack.
7. Serve and Enjoy:
   Serve with tea or coffee, or package for a sweet homemade gift.

Texture & Flavor Secrets

These biscuits are all about melt-in-your-mouth texture. The condensed milk makes them moist and chewy in the center, while the edges are barely crisped. Coconut gives a gentle crunch and flavor that lingers just long enough to tempt you into another bite.

Cooking Tips & Tricks

Here’s how to make the most of these dreamy little cookies:

• Store in an airtight tin to keep them fresh and soft.
• Add lemon or orange zest for a citrusy kick.
• Mix in a few white chocolate chips for a sweet surprise.

What to Avoid

A few things to watch out for:

• Overmixing the dough—can make biscuits tough.
• Using large coconut shreds—they’ll make the texture uneven.
• Baking too long—they go from golden to dry quickly.

Nutrition Facts

Servings: 18 small biscuits
Calories per serving: 120
Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

These biscuits are great for make-ahead baking. Prepare the dough and refrigerate for up to 3 days, or freeze rolled dough balls for later use. Once baked, store in an airtight container for up to a week. They also freeze well baked—just thaw at room temperature and enjoy.

How to Serve Milky Coconut Biscuits

Serve alongside a hot cup of chai or espresso. They’re also lovely as part of a dessert board with chocolate truffles, dried fruit, and nuts. For a party, stack and tie them with ribbon for sweet little favors.

Creative Leftover Transformations

If you happen to have leftovers (unlikely, but possible), try these:

• Crush and use as crust for mini cheesecakes.
• Crumble over fruit salad or ice cream.
• Dip half in melted dark chocolate for an elegant twist.

Additional Tips

These simple upgrades can make your biscuits extra special:

• Add a sprinkle of flaky sea salt before baking.
• Drizzle with glaze made from powdered sugar and coconut milk.
• Toast the coconut first for a deeper, nuttier flavor.

Make It a Showstopper

Presentation is easy—pile them in a pretty jar or box, add a twine bow, and you’ve got an Instagram-worthy gift. For events, serve on a white ceramic tray lined with parchment and a dusting of powdered sugar.

Variations to Try

• Chocolate-Dipped: Dip one side in melted chocolate and sprinkle with coconut.
• Nutty Crunch: Add 1/4 cup chopped toasted almonds to the dough.
• Spiced: Add a pinch of cardamom or cinnamon.
• Tropical: Mix in a bit of lime zest and dried pineapple.
• Gluten-Free: Use a 1:1 gluten-free flour blend.

FAQ’s

Q1: Can I use coconut cream instead of condensed milk?

Yes, sweetened coconut cream can work, but you may need to adjust flour.

Q2: How do I keep them soft?

Store in an airtight container away from heat and moisture.

Q3: Can I make these dairy-free?

Yes! Use coconut oil and sweetened coconut cream.

Q4: Are these biscuits very sweet?

They’re mildly sweet—perfectly balanced with coconut’s natural flavor.

Q5: Can I toast the coconut first?

Absolutely. It adds a deeper flavor and slight crunch.

Q6: Can I freeze the dough?

Yes, roll into balls and freeze on a tray, then transfer to a bag.

Q7: Do they spread much while baking?

Slightly. Flattening the dough helps keep them even.

Q8: Can I skip the sugar on top?

Definitely—it’s optional and for a little crunch.

Q9: How long do they stay fresh?

Up to a week stored properly.

Q10: Can I use shredded coconut?

Yes, just chop it finer for a smoother texture.

Conclusion

Milky coconut biscuits are the kind of homemade treat that feels nostalgic, comforting, and just a little indulgent. They’re perfect for gifting, sharing, or savoring solo with a hot drink. Soft, fragrant, and wonderfully easy to make—this is one recipe you’ll turn to again and again.

Watch How To Make Milky coconut biscuits