Easy Traditional Coconut Biscuit (Biskut Kelapa) – Old-fashioned Baking Recipe

This is a traditional coconut biscuit (Biskut Kelapa) commonly seen in Malaysia, an old-fashioned baking recipe that brings fond childhood memories for many.

The ingredients needed or methods for preparing the coconut biscuit are fairly simple, or rather old-fashioned. A quick stir and mix all ingredients in a large bowl, press to shape and bake until it is done. This is a classic biscuit, full of delightful fresh coconut aroma with a firm and brittle texture.

Check out our cookies and biscuit recipe collection.

Notes:

• This recipe uses a 4.7 cm diameter and 2 cm high round press mould.
• Yield 20 biscuits, each uses about 16 g biscuit mix.
• Baking time may vary depending on the thickness and size of the coconut biscuit, adjust accordingly.

CHINESE VERSION: 传统椰子饼(椰丝饼, 椰渣饼)

Traditional Coconut Biscuit (Biskut Kelapa) Recipe | MyKitchen101en

Yield: 20 pieces

Ingredients:

• 90 g bread crumb (white)
• 180 g fresh shredded coconut
• 45 g Melted Margarine (or butter)
• 70 g fine sugar
• 30 g water (2 Tbsp)

Instructions:

1 Toast 90 g of white bread crumb with a dry pan, use medium-low heat, and stir continuously until golden brown. Toasting time is about 5-8 minutes. Note: Use white bread crumb instead of yellow-colored bread crumb for a more natural color biscuit. Homemade bread crumb: Take 3-4 slices of bread and toast with low heat or sun-drying until it is completely dry, pulse with a food processor.

2 Toast fresh shredded coconut with a dry pan, stir continuously over medium heat until golden brown. Toasting time is about 18 minutes. Note: Recommend using fresh shredded coconut instead of desiccated coconut or toasted coconut flake, the taste of freshly shredded coconut is richer.

3 Mix fine granulated sugar with water until it is almost dissolved, stir in melted butter or margarine.

4 Mix in toasted bread crumb and shredded coconut, cover and set aside to rest the mixture for 15 minutes.

5 Preheat oven to 160°C (320F°).

6 Fill in biscuit mixture to the biscuit mould and press to shape. Note: This recipe uses 4.7 cm diameter and 2 cm height round mould.

6.1 Diameter=4.7 cm, Height=2 cm round press mould.

7 Arrange the biscuit on baking tray, bake in a pre-heated oven at 160°C (320F°) for 28 minutes, approximate baking times.

8 Cool completely on cooling rack and store in an air-tight container.

Traditional Coconut Biscuit (Biskut Kelapa) Recipe

This is a traditional coconut biscuit (Biskut Kelapa) commonly seen in Malaysia, an old-fashioned baking recipe that brings fond childhood memories for many.

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4.80 from 5 votes

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Cookies, Tea Time

Cuisine Southeast Asia

Servings 20 pieces

Calories 79 kcal

Equipment

• 1 set round cookie mould with presser

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 90 g bread crumb white
• 180 g fresh shredded coconut
• 45 g margarine or butter
• 70 g fine sugar
• 30 g water 2 tbsps

Instructions

 

• Toast 90 g of white bread crumb with a dry pan, use medium-low heat, and stir continuously until golden brown. Toasting time is about 5-8 minutes.
  
• Toast fresh shredded coconut with a dry pan, stir continuously over medium heat until golden brown. Toasting time is about 18 minutes. Note: Recommend using fresh shredded coconut instead of desiccated coconut or toasted coconut flake, the taste of freshly shredded coconut is richer.
  
• Mix fine granulated sugar with water until it is almost dissolved, stir in melted butter or margarine.
  
• Mix in toasted bread crumb and shredded coconut, cover and set aside to rest the mixture for 15 minutes.
  
• Preheat oven to 160°C (320F°).
  
• Fill in biscuit mixture to the biscuit mould and press to shape. Note: This recipe uses 4.7 cm diameter and 2 cm height round mould.
  
• Arrange the biscuit on baking tray, bake in a pre-heated oven at 160°C (320F°) for 28 minutes, approximate baking times. Cool completely on cooling rack and store in an air-tight container.
  

Video

Notes

This recipe yields 20 pieces of cookies.

The nutritional value for reference is for 1 piece of cookie.

The round press mould used has a diameter of 4.7 cm and height of 2 cm. 

Use white bread crumb instead of yellow-colored bread crumb for a more natural color biscuit.

Homemade bread crumb: Take 3-4 slices of bread and toast with low heat or sun-drying until it is completely dry, pulse with a food processor.

Nutrition (per serving)

Calories: 79kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 56mgPotassium: 42mgFiber: 1gSugar: 4gVitamin A: 80IUVitamin C: 0.3mgCalcium: 10mgIron: 0.4mg

Keyword biskut kelapa, chinese coconut biscuits, coconut biscuit

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