Coconut Biscuits

16 Ratings
  • 5 3
  • 4 3
  • 3 8
  • 2 2
  • 1 0

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

Martha Stewart Living, July 2005

Gallery

Recipe Summary

Yield:
Makes 40
Advertisement

Ingredients

Directions

  • Preheat oven to 350 degrees. Toast coconut on a rimmed baking sheet in oven, stirring often, until golden brown, about 10 minutes. Let cool completely.

    Advertisement

  • Stir together flour, granulated sugar, coconut, nutmeg, baking soda, and salt in a medium bowl. Stir in water, 1 tablespoon at a time, until mixture forms a stiff dough (about 5 tablespoons water total). Form the dough into a rectangle. Wrap dough in plastic, and refrigerate until firm, about 15 minutes.

  • Preheat oven to 375 degrees. Roll out dough to 1/8 inch thick on a lightly floured piece of parchment paper. Transfer dough on parchment to a baking sheet. Refrigerate until firm, about 15 minutes.

  • Cut dough into 40 small rectangles (about 1 1/4-by-2 1/2 inches each) using a sharp knife. Transfer biscuits to parchment-lined baking sheets using a thin spatula. Lightly brush tops with water. Sprinkle with sanding sugar. Bake until biscuits just turn golden brown, about 11 minutes. Let cool on sheets on wire racks.

Cook's Notes

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

Advertisement

Reviews (12)

16 Ratings
  • 5 3
  • 4 3
  • 3 8
  • 2 2
  • 1 0
Martha Stewart Member
04/02/2014
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!
Martha Stewart Member
03/04/2012
Next time I'm going to try almond flavoring. I did bake about 2 min longer and they are perfectly crisp.
Martha Stewart Member
09/11/2010
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.
Advertisement
Martha Stewart Member
09/06/2010
Go to step 2 for water directions (approx. 5 tablespoons)
Martha Stewart Member
09/06/2010
Don't know why this is not working. As I tried to say in previous comment - Beaulie
Martha Stewart Member
09/06/2010
Beaulei
Advertisement
Martha Stewart Member
09/06/2010
How much water is needed in this recipe? it's not listed in the ingredients
Martha Stewart Member
08/30/2010
There is no liquid listed in the ingredients. ??
Martha Stewart Member
08/30/2010
No water amount in the ingredient list.
Martha Stewart Member
06/24/2009
Cppokies in the picture are round but instructions say cut into rectangles. Possible to sccop and flatten instead of rolling?
Martha Stewart Member
03/28/2009
I clipped this recipe from the magazine. Although the dough is very sticky, I was able to roll the dough in plastic wrap. After putting them in the frige I patted the outside with flour. Instead of rolling them I sliced them into 20 biscuits (instead of 40) and placed them in the frige again. I then baked them for about 20min. They were delicious! Chewy yet crunchy, definitely will make again!
Martha Stewart Member
06/03/2008
I came across this recipe in MS's Cookies book. These biscuits were disastrous. The dough refused to come together (it was a sticky mess and wasn't stiff). Will not be baking these again.
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 07/06/2022