Here’s the complete recipe profile for Milky Coconut Biscuits, fully structured with all requested sections and no wide line breaks:
Introduction
Milky Coconut Biscuits are buttery, melt-in-your-mouth treats infused with the rich flavors of milk and coconut. Simple yet satisfying, these delicate cookies are perfect for afternoon tea, festive gatherings, or as a nostalgic snack with a glass of milk.
Origin and Cultural Significance
These biscuits reflect a fusion of South Asian and Western baking influences. Desiccated coconut and milk powder are pantry staples in many South Asian households, often used to enrich sweets and baked goods. Combining them with Western-style biscuit techniques results in a cross-cultural delight enjoyed across generations. These cookies are commonly made for Eid, Diwali, or shared at family tea times, symbolizing comfort and care.
Ingredients (makes about 12–15 biscuits)
- ½ cup self-raising flour
- ½ cup butter, softened
- ½ cup icing sugar
- ½ cup desiccated coconut, plus extra for rolling
- 3 tablespoons milk powder
- 2 tablespoons liquid milk (whole milk recommended)
Optional Additions
- ½ teaspoon vanilla extract for a deeper flavor
- A pinch of salt to balance sweetness
- 1–2 tablespoons condensed milk for added richness (reduce sugar slightly)
- A few drops of rosewater or cardamom powder for a South Asian twist
- Dip half the cooled biscuit in melted chocolate for a decorative finish
Tips for Success
- Use room-temperature butter to ensure smooth creaming with the sugar.
- Do not overmix once flour is added to avoid tough biscuits.
- Chill the dough for 15–20 minutes before rolling if it’s too soft or sticky.
- Roll evenly-sized balls for uniform baking.
- Watch the oven—these biscuits bake quickly and should be just lightly golden on the bottom.
Instructions
- Preheat oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - Cream butter and sugar:
In a bowl, beat the softened butter and icing sugar until light and fluffy. - Add milk ingredients:
Mix in the milk powder and liquid milk until fully combined. - Incorporate dry ingredients:
Stir in the self-raising flour and desiccated coconut until a soft dough forms. - Shape and roll:
Take small portions of dough, roll into balls, and then roll each one in extra desiccated coconut. - Bake:
Place on prepared baking sheet, spaced slightly apart. Flatten gently with fingers or a fork. Bake for 10–12 minutes, or until the bottoms are light golden. Do not overbake. - Cool and enjoy:
Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Description
These biscuits are soft, buttery, and subtly sweet, with a delicate crumb that dissolves on the tongue. The coconut adds a toasty note and light texture, while the milk powder deepens the flavor with creamy warmth. They’re humble but indulgent—perfect with tea or coffee.
Nutritional Information (per biscuit, approx. 15 biscuits total)
- Calories: 110
- Fat: 7g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Sugar: 5g
- Protein: 1g
- Fiber: <1g
- Sodium: 30mg
Conclusion
Milky Coconut Biscuits are a delightful blend of creamy richness and coconut flavor packed into a tender, shortbread-like cookie. With just a handful of ingredients, these biscuits deliver warmth and nostalgia in every bite.
Recommendation
Serve with a warm cup of chai, coffee, or hot cocoa. They make excellent edible gifts when packed in decorative tins or jars. Store in an airtight container at room temperature for up to one week.
Embracing Healthful Indulgence
These biscuits embrace indulgence through simplicity—natural dairy fats, mild sweetness, and real coconut. For a lighter version, you can substitute half the butter with Greek yogurt or use a sugar alternative like erythritol. But as an occasional treat, these biscuits are a wholesome, comforting pleasure worth savoring.
Would you like a no-bake or gluten-free variation of this recipe as well?