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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.

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4.80 from 5 votes
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Cookies, Tea Time
Cuisine Southeast Asia
Servings 20 pieces
Calories 79 kcal

Equipment

  • 1 set round cookie mould with presser

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 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.
    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 4.7 cm 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. 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. 
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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