Milky Coconut Biscuits

Makes 12–15 biscuits

INGREDIENTS:

For the Biscuits:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup unsalted butter , softened

1/2 cup sweetened condensed milk

1/2 cup shredded coconut (plus extra for rolling)

1 tsp vanilla extract

1/2 tsp baking powder

Pinch of salt

Optional Glaze:

1/2 cup powdered sugar

1–2 tbsp milk

1/2 tsp coconut extract (optional, for extra flavor)

DIRECTIONS:

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C) . Line a baking sheet with parchment paper or a silicone mat.

Place the extra shredded coconut in a small bowl for rolling the dough balls.

Step 2: Make the Dough

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Mix in the sweetened condensed milk and vanilla extract until smooth.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the shredded coconut until evenly distributed throughout the dough.

Step 3: Shape the Biscuits

Scoop out about 1 tablespoon of dough at a time and roll it into a ball. Roll each ball in the extra shredded coconut to coat the outside.

Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Step 4: Bake

Bake for 10–12 minutes , or until the edges are lightly golden but the centers are still soft. Avoid overbaking to keep them chewy.

Let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Optional Glaze

In a small bowl, whisk together the powdered sugar, milk, and coconut extract until smooth. Adjust the milk to achieve your desired consistency.

Drizzle the glaze over the cooled biscuits and let it set before serving.