Guyanese Coconut Biscuits
Why is it called a biscuit?
Growing up in Guyana, we loved these crispy, delicious coconut biscuits. Made with freshly grated coconut, brown sugar and a hint of cinnamon and nutmeg, these Guyanese coconut biscuits are sure to become a family favorite. Follow this step-by-step guide to create the perfect coconut cookies that will satisfy your sweet tooth!
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In Guyana and many other countries around the world, a biscuit is a sweet crunchy cookie such as a shortbread or coconut biscuit.
In the US, a biscuit is typically a soft leavened quick bread. It is like scones and can be made sweet or savory. These White Cheddar Scones are the perfect example.
What’s to love about this recipe
- It has a ton of coconut flavor thanks to the fresh coconut in the dough. If you’re a lover of coconut then this is the recipe for you.
- It is easy to make and just requires a grater, spoon and large bowl. No mixer is needed.
- These Guyanese coconut biscuits are lightly sweetened so they are perfect with a cup of tea.
Ingredients
- Freshly grated coconut: this provides the main flavor component and texture of the Guyanese coconut biscuit.
- Butter: this adds richness and additional fat to the biscuit. Don’t substitute with margarine.
- Brown sugar: using brown sugar adds a deeper flavor than granulated sugar and sweetens the dough.
- Cinnamon and nutmeg: adds warmth and perfectly complements the richness of the coconut. It adds a hint of flavor without overpowering the coconut.
- All purpose flour: this recipe makes a crispy thin cookie so it all purpose flour works best. It also binds the ingredients together.
Can store-bought shredded coconut work for this recipe
Freshly grated coconut works best in this coconut biscuit recipe. The moisture released from freshly grated coconut is key for the texture of the dough and it provides a ton of flavor. Pre-shredded coconut is dry therefore it doesn’t release a lot of oil or coconut milk which would result in dryer dough.
Tips and tricks
Grating coconut: The meat from a coconut should be grated using the fine side of the grater. It can be grated in a blender as well but hand grated is best. While using the blender is faster, hand grating produces a finer texture which results in a moist pulp therefore making the dough more moist.
Using biscuit cutter: Biscuit cutters are perfect for cutting the dough into circles.
Baking time: The baking time will vary depending on the thickness of the cookie. Roll as thinly as possible, about 1/8 of an inch thick. Use a spatula to lift the cookie from the counter and transfer onto a baking sheet.
Get the Recipe Guyanese Coconut Biscuit
Ingredients
- 2 cups finely grated coconut
- 1/3 cup light brown sugar
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg
- 5 tbsp softened butter
- 1 1/4 cup all-purpose flour (plus extra for rolling)
Equipment
- grater
- mixing bowl
- wooden spoon or spatula
- measuring cup
- measuring spoon
- baking sheet pan
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix the Dry Ingredients: In a large mixing bowl, combine 2 cups of finely grated coconut, 1/3 cup of brown sugar, 3/4 teaspoon of cinnamon, and 1/8 teaspoon of nutmeg. Stir until the ingredients are well combined.
- Incorporate the Butter: Add 5 tablespoons of softened butter to the dry mixture. Mix well until the butter is fully incorporated, creating a crumbly texture.
- Form the Dough: Gradually add 1 1/4 cups of all-purpose flour to the mixture, stirring until a soft dough forms. The dough should be soft but not sticky.
- Roll Out the Dough: Lightly flour your work surface. Roll the dough out to about 1/8 inch thickness, ensuring even consistency throughout.
- Cut and Shape the Biscuits: Use a 2.5-inch round cookie cutter to cut out the biscuits. Carefully lift each biscuit using a spatula and place them on the prepared baking sheet.
- Bake the Coconut Biscuits: Bake the biscuits in your preheated oven at 350°F (175°C) for 18-20 minutes, or until the edges are golden brown. Keep a close eye on them to avoid over-baking.
- Cool and Serve: Remove the biscuits from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.