Name: Whosaynas Choc Coconut Biscuits
Prep time: 16 min
Cook time: 1 h
Total time: 2 h
Ingredients: 250 gm Butter; 1 cup Castor sugar; 1 tsp Vanila essence; 1 tsp Cardamon powder; 1/4 cup Corn flour; 1 cup Coconut (grated); 2 Eggs; as needed All purpose flour/ Maida (use to bind dough)

Whosaynas Choc Coconut Biscuits. Let cool completely before taking off the tray. Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Mix together until a firm dough is formed, dough shouldn't be crumbly.

Gently fold and mix the flour and egg mixture till well combines. Now add coconut flakes, chocolate chip, and pecan along with remaining flour. This coconut biscuit recipe from Andy Waters is a fun and simple biscuit to prepare from pantry essentials you may already have in your cupboard. You can cook Whosaynas Choc Coconut Biscuits using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Whosaynas Choc Coconut Biscuits

You need 250 gm of Butter.
Prepare 1 cup of Castor sugar.
It's 1 tsp of Vanila essence.
Prepare 1 tsp of Cardamon powder.
Prepare 1/4 cup of Corn flour.
It's 1 cup of Coconut (grated).
You need 2 of Eggs.
It's as needed of All purpose flour/ Maida (use to bind dough).

Children can help by rolling and flattening the dough on the baking tray. Make these cookies as a sweet snack or a lunchbox treat for kids to enjoy. No fuss, no bake, coconut, oatmeal, and chocolate cookies! Transfer pan to a rack and let coconut cookies cool (SEE.

Whosaynas Choc Coconut Biscuits instructions

Roast coconut in oven till creamish colour and crisped up, let it cool down.
Beat butter and sugar to fluffy mixture.
Add the rest of ingredients and put little by little flour as it forms pliable soft dough for rolling or shaping the biscuits.
Shape up biscuits and keep on tray, glaze with egg and sprinkle dessicated coconut.
Bake on 180-200°C depending on thickness of biscuits.
Let it cool down then decorate with melted cooking chocolate.

If desired, dip bottom of low carb coconut cookies into melted chocolate (SEE. Let set and garnish as desired. In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture.