Cookies & Biscuits

Coconut Shortbread Biscuits

Here in New Zealand you can buy ‘Griffins Macaroon Chocolate Biscuits. A rich coconut macaroon coated in delicious creamy milk chocolate. They are really delicious so I thought to give it a try and make them myself. I found a recipe for coconut shortbread biscuits and got baking. These biscuits are not the same but it’s close. Perhaps even better!

Coconut Shortbread Biscuits

Print Recipe

Ingredients

  • 200 gram all-purpose flour
  • 100 gram icing powder
  • 100 gram butter
  • 2 tablespoon egg
  • 55 gram desiccated coconut
  • 1 teaspoon vanilla extract

Instructions

1

Preheat oven to 180 degrees Celsius.

2

Cream butter in a bowl light and fluffy together with the icing sugar

3

Add vanilla extract and egg

4

Fold in the flour and coconut and mix it until a cookie dough forms.

5

Make a flat disc of the dough, wrap it in plastic wrap and put it in the fridge to cool for 15 minutes

6

Roll out the dough into a rectangle, you might need to flour the surface.

7

Mix some icing sugar and coconut and sprinkle that on top of the biscuits, and with the rolling pin, gently press the coconut into the dough.

8

Cut the dough in their shapes, squares, rectangles etc. whatever you want.

9

Transfer the biscuits to a baking pan lined with baking paper

10

Bake the biscuits in a preheated oven for 15 minutes

11

Let them cool on a wire rack.

Notes

Melt some chocolate and cover the biscuits. Sprinkle some coconut on top to make them even more decadent.