Marie Soleil's Coconut Biscuits

Name: Marie Soleil's Coconut Biscuits
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Cuisine: Quebecois
Ingredients: 1 cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs (room temperature); 2 teaspoons vanilla extract; 2 cups all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups unsweetened shredded coconut

27 min 24 cookies Easy

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Marie Soleil's Coconut Biscuits

Delightful coconut biscuits with a crispy outside and chewy centre, perfect for a sweet snack or dessert.

Prep

15 min

Cook

12 min

Total

27 min

Servings

Difficulty

Easy

Marie Soleil's Coconut Biscuits are a beloved treat that bring the tropical flavour of coconut into a delightful cookie form. Crispy on the outside and chewy on the inside, these biscuits offer a perfect balance of texture and taste. Coconut biscuits are a staple in many households, cherished for their simplicity and the comfort they bring. They are versatile enough to be enjoyed with a cup of tea or as a quick dessert after dinner. This recipe captures the essence of traditional coconut biscuits, with a few tips to ensure they turn out perfectly every time.

Ingredients

Servings

Coconut Biscuits

Instructions

Prepare the oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Pro tip: Using parchment paper helps prevent the cookies from sticking and ensures even baking.

Cream the butter and sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.

Pro tip: Ensure the butter is soft but not melted for the best texture.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.

Pro tip: Room temperature eggs mix more easily into the batter, ensuring a smooth consistency.

Combine dry ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.

Pro tip: Avoid over-mixing to keep the biscuits light and tender.

Fold in the coconut

Gently fold in the shredded coconut until evenly distributed throughout the dough.

Pro tip: Use a spatula to fold the coconut in gently to avoid overworking the dough.

Portion and bake

Drop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 5 cm (2 inches) between each. Bake for 10-12 minutes, or until the edges are golden brown.

Pro tip: Rotate the baking sheets halfway through for even baking.

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Tips & Tricks

<ul><li>Ensure your butter is at room temperature for easier mixing.</li><li>Use unsweetened shredded coconut for the best texture.</li><li>Chill the dough if your kitchen is warm to prevent spreading during baking.</li><li>For a twist, add a pinch of cinnamon for extra warmth in flavour.</li></ul>

Serving Suggestions

These coconut biscuits are best enjoyed fresh but can be stored in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed bag for up to three months. Serve them alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent treat. They also pair wonderfully with a tropical fruit salad or a warm cup of coffee.