Coconut and condensed milk biscuits

Ingredients

• 250 gdesiccated coconut
• 230 gcondensed milk

Instructions

1. 1

   Mix the ingredients

   Put the desiccated coconut and condensed milk in a bowl and mix until evenly combined.

2. 2

   Shape the biscuits

   Use a spoon to scoop up some mixture, then use a second spoon to shape it into a round.

3. 3

   Flatten and bake

   Arrange the rounds on a baking tray and press the centre of each with the spoon to make it thinner. Repeat with the remaining mixture, then bake at 180°C for 15–20 minutes.

4. 4

   Cool before serving

   Take the biscuits out of the oven and leave them to cool for a few minutes before eating.

What are coconut and condensed milk biscuits?

These are small, sweet biscuits made by combining desiccated coconut with condensed milk, shaping the mixture and baking it. The recipe is a straightforward home-baking style rather than one tied here to a particular regional tradition.

The condensed milk binds the coconut and sweetens it, while the shallow shape helps the biscuits bake through. With only two ingredients, the texture and flavour of each one come through clearly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 80 calories, 1g protein, 5g carbs, 6g fat.

Most of the carbohydrates come from the condensed milk, while the coconut contributes much of the fat and some fibre; both ingredients provide a little protein. Pair a biscuit or two with fresh fruit or plain yoghurt for a more balanced snack.

Getting the mixture right

Coconut: use desiccated coconut, not fresh grated coconut, which has a different moisture content and may make the mixture too wet.

Condensed milk: make sure you are using sweetened condensed milk rather than evaporated milk; the latter is much thinner and will not bind the coconut in the same way.

Shaping evenly

Portions: use the two spoons to scoop and round each biscuit, keeping the portions similar so they bake at roughly the same rate.

Centres: press each round down with the spoon as directed. A flatter biscuit is more likely to bake evenly than a thick mound.

Judging when they are baked

Timing: bake at 180°C for 15–20 minutes, checking towards the shorter end of the range because ovens and biscuit sizes vary.

Colour: look for lightly golden edges as a practical cue. The biscuits may still feel soft when hot, so allow them a few minutes to cool before judging their texture.

A simple serving idea

These sweet biscuits work well alongside tea or coffee, or as a small after-meal treat. Their coconut flavour also pairs nicely with fresh fruit, which adds a fresher contrast.

Making a full batch

The recipe makes 30 biscuits, so use a baking tray with enough room to arrange them without crowding. If they do not all fit comfortably, bake them in batches rather than squeezing them together.

Recipe notes & tips

• Mix until the coconut is evenly coated so the biscuits hold together consistently.
• Keep the portions similar in size to help them bake at the same rate.
• Flatten the centre of each round so the biscuits are not too thick.
• Check the biscuits at 15 minutes, then continue baking if needed, up to 20 minutes.
• Let the biscuits cool briefly before moving or eating them, as they may be delicate while hot.

Variations

• Add vanilla: mix a little vanilla extract into the ingredients for a warmer aroma.
• Add citrus: stir in finely grated lemon zest for a fresh note.
• Add chocolate: drizzle the cooled biscuits with melted chocolate.
• Make them smaller: shape smaller portions for bite-sized biscuits and check them earlier.
• Toast the coconut: lightly toast the desiccated coconut before mixing for a deeper flavour, then let it cool first.

Common mistakes to avoid

• Using evaporated milk: it is too thin to bind the coconut properly; use condensed milk.
• Making thick rounds: they may not bake evenly; press the centres down as instructed.
• Uneven portions: different sizes bake at different rates; keep each scoop similar.
• Overbaking: the biscuits can become dry; check them from 15 minutes and remove once the edges are lightly golden.
• Moving them while hot: they may break apart; let them cool for a few minutes first.

How to store

Once completely cool, store the biscuits in an airtight container at room temperature for up to 4 days. If they soften in storage, warm them briefly in a low oven and let them cool before serving.

Frequently asked questions