Crispy caramelized coconut biscuits

Crispy caramelized coconut biscuits

Ok so this is a Martha Stewart recipe, can't go wrong with Martha, right? Crispy caramelized toasted coconut biscuits that go incredibly well with afternoon tea. Yes, I plead guilty, I'm having an afternoon snack every single day.

Crispy caramelized coconut biscuits (makes 9) :

  • 50g (1/2 cup) shredded coconut
  • 100g (1/2 cup) white sugar
  • 70g (1/2 cup) flour
  • 1/4 tsp ground nutmeg
  • 1/8 tsp baking soda
  • 3 tbsp water
  • 1 pinch of salt
  • Brown sugar

Preheat the oven at 180°C/350°F.

Put the coconut on a parchment paper covered baking tray, spread it evenly. Bake for 10 minutes, stirring regularly, until the coconut is golden and toasted. Set aside to cool.

In a bowl, mix the flour, sugar, nutmeg, baking soda, salt and coconut. Add water, 1 tbsp at a time and mix with your hands, the dough must hold together.

Shape it into a rectangle and wrap it in cling film. Refrigerate for 15 minutes to harden.

Preheat the oven at 200°C/375°C.

Roll out the dough on a lightly floured surface until its 3 to 5mm thin (1/8 inch). With a cookie cutter, cut circles and transfer them on a parchment paper covered baking tray.  

Brush them with water and sprinkle the top with brown sugar.

Bake for 8 to 10 minutes, they must be golden and caramelized.

They're best eaten the same day.