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.

Coconut Biscuit (biskut kelapa)

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)

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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.

Coconut Biscuit

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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.

Coconut Biscuit

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

Coconut Biscuit

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

Coconut Biscuit

5 Preheat oven to 160°C (320F°).

Coconut Biscuit

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.

Coconut Biscuit

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

Coconut Biscuit

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

Coconut Biscuit

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

Coconut Biscuit

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.

  • round cookie mould with presser
  • 90 g bread crumb (white)
  • 180 g fresh shredded coconut
  • 45 g margarine (or butter)
  • 70 g fine sugar
  • 30 g water (2 tbsps)

  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.



  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.



  7. 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.



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.

Cookies, Tea Time
Southeast Asia
biskut kelapa, chinese coconut biscuits, coconut biscuit