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 4.7cm diameter and 2cm high round press mould.
  • Yield 20 biscuits, each uses about 16g 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)

Coconut Biscuit (biskut kelapa)

Traditional Coconut Biscuit (Biskut Kelapa) Recipe | MyKitchen101en

Yield: 20 pieces

Ingredients:

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

Instructions:

1 Toast 90g 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

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

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 4.7cm diameter and 2 cm height round mould.

Coconut Biscuit

6.1 Diameter=4.7cm, Height=2cm 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
 
Coconut Biscuit (biskut kelapa)

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.
5 from 3 votes

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Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Cookies, Tea Time
Cuisine Southeast Asia
Servings 20 pieces
Calories 52 kcal

Equipment

  • 1 round cookie mould

Ingredients
 
 

  • 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 90g 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
  • 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
  • Mix fine granulated sugar with water until it is almost dissolved, stir in melted butter or margarine.
    Coconut Biscuit
  • Mix in toasted bread crumb and shredded coconut, cover and set aside to rest the mixture for 15 minutes.
    Coconut Biscuit
  • Preheat oven to 160°C (320F°).
    Coconut Biscuit
  • Fill in biscuit mixture to the biscuit mould and press to shape. Note: This recipe uses 4.7cm diameter and 2 cm height round mould.
    Coconut Biscuit
  • Arrange the biscuit on baking tray, bake in a pre-heated oven at 160°C (320F°) for 28 minutes, approximate baking times.
    Coconut Biscuit
  • Cool completely on cooling rack and store in an air-tight container.
    Coconut Biscuit

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. 

Nutrition (per serving)

Calories: 52kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 56mgPotassium: 10mgFiber: 0.2gSugar: 4gVitamin A: 80IUVitamin C: 0.004mgCalcium: 11mgIron: 0.2mg
Keyword biskut kelapa, chinese coconut biscuits, coconut biscuit
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