Coconut Biscuits Food

COCONUT BISCUITS

Steps:

• Preheat oven to 350 degrees. Toast coconut on a rimmed baking sheet in oven, stirring often, until golden brown, about 10 minutes. Let cool completely.
• Stir together flour, granulated sugar, coconut, nutmeg, baking soda, and salt in a medium bowl. Stir in water, 1 tablespoon at a time, until mixture forms a stiff dough (about 5 tablespoons water total). Form the dough into a rectangle. Wrap dough in plastic, and refrigerate until firm, about 15 minutes.
• Preheat oven to 375 degrees. Roll out dough to 1/8 inch thick on a lightly floured piece of parchment paper. Transfer dough on parchment to a baking sheet. Refrigerate until firm, about 15 minutes.
• Cut dough into 40 small rectangles (about 1 1/4-by-2 1/2 inches each) using a sharp knife. Transfer biscuits to parchment-lined baking sheets using a thin spatula. Lightly brush tops with water. Sprinkle with sanding sugar. Bake until biscuits just turn golden brown, about 11 minutes. Let cool on sheets on wire racks.

COCONUT BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in shortening until crumbly. Combine milk and vanilla; stir into dry ingredients just until moistened. Fold in coconut. Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.

COCONUT BISCUITS (CONGOLAIS)

Steps:

• Preheat oven to 400°F; butter a baking sheet.
• In a saucepan, on medium heat, combine the egg whites, sugar and vanilla sugar then and whisk vigourously until they get hot and frothy. Remove from heat and keep whisking until temperature cools down a bit.
• Add the shredded coconut all at once and mix together with a wooden spoon; place balls of coconut mixture on the baking sheet (around 2.5 in diameter).
• Bake in oven for 15 minutes until they get golden; the Congolais must be crunchy outside and soft inside.
• Serve the biscuits warm or cold, simply by themselves or with a scoop of vanilla ice cream or chocolate sauce.

COCONUT BISCUITS

Steps:

• Preheat oven to 450°F. Mix flour, sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk and coconut until mixture forms soft dough.
• Drop dough by scant 1/4 cupfuls, 2 inches apart, onto ungreased baking sheet.
• Bake 10 to 12 min. or until golden brown. Serve warm.

COCONUT COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
• Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
• Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.

GLEN'S COCONUT BISCUITS (COOKIES)

Steps:

• Sift flour into bowl, add sugar and coconut.
• Melt butter, add to dry ingredients with egg yolk and mix to make a firm dough.
• Roll teaspoonsfull of mixture into balls, place on greased baking tray and flatten with fork.
• Leave space between biscuits and bake 10-15mins at 180degC - 200degC (350degF - 400degF) or until brown.

COCONUT BISCUITS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.
• Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside.
• In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste.
• Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18-24 minutes until the coconut starts to brown. Leave to cool completely on the tray before serving.

COCONUT WHOLE-WHEAT BISCUITS

Steps:

• Whisk 2/3 cup each all-purpose and whole-wheat flour, 1/4 cup coconut flour, 1 tablespoon baking powder and 1 1/2 teaspoons kosher salt. Work in 6 tablespoons diced cold butter. Stir in 3/4 cup buttermilk and knead a few times. Pat until 1/2 inch thick on a floured surface, fold into thirds and pat into a 1-inch-thick rectangle; cut into 8 squares. Brush with buttermilk; sprinkle with salt and hemp hearts. Bake on a baking sheet at 425˚ F, 20 to 25 minutes.

COCONUT BISCUITS

Steps:

• Sift the dry ingredients. Add butter and gently blend. Add coconut milk and coconut, removing 3 tablespoons for topping and add papaya. Stir together adding additional milk if necessary. Knead lightly for 30 seconds and roll to 3/4-inch. With a cutter, punch out 2-inch rounds.
• Place on a lightly buttered sheet and brush top of biscuits with butter and top with reserved coconut.
• Bake in a preheated 450 degree oven for 12-15 minutes