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Coconut Biscuits

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These biscuits are a Jamaican specialty and they're crispest the day they're made.

Source: Martha Stewart Living, July 2005
Yield

Ingredients

Directions

Cook's Notes

Biscuits can be stored in an airtight container, up to 1 day.

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Reviews

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How would you rate this recipe?
17
  • Baking SZ
    2 APR, 2014
    I thought these actually turned out pretty good! Love that these cookies are (unintentionally?) vegan with no eggs or dairy. My husband loved them too and didn't know they weren't "regular" cookies. ;) My tips: reduce sugar to 3/4 Cup. Second, measure out the 5 TBS water, and slowly add only enough to blend the dough. (just like the instructions say, btw). I kinda "kneaded" it with my hands until it came together. I used a large shot glass to cut out small circles and they turned out great!
    Reply
  • MS12171593
    4 MAR, 2012
    Next time I'm going to try almond flavoring. I did bake about 2 min longer and they are perfectly crisp.
    Reply
  • lolapants
    11 SEP, 2010
    glad i'm not the only one who had such a horrible time with this recipe! it's nothing like i expected and was relatively tasteless while still being too sweet.
    Reply
  • Ceege
    6 SEP, 2010
    Go to step 2 for water directions (approx. 5 tablespoons)
    Reply
  • Ceege
    6 SEP, 2010
    Don't know why this is not working. As I tried to say in previous comment - Beaulie
    Reply
  • Ceege
    6 SEP, 2010
    Beaulei
    Reply
  • Beaulei
    6 SEP, 2010
    How much water is needed in this recipe? it's not listed in the ingredients
    Reply
  • Tchr4vr
    30 AUG, 2010
    There is no liquid listed in the ingredients. ??
    Reply
  • Tchr4vr
    30 AUG, 2010
    No water amount in the ingredient list.
    Reply
  • marthalike
    24 JUN, 2009
    Cppokies in the picture are round but instructions say cut into rectangles. Possible to sccop and flatten instead of rolling?
    Reply

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