Wallis and Futuna Coconut Biscuit

Ingredients

The Wallis and Futuna Coconut Biscuit is a variation of the original Afghan Biscuit from New Zealand. While the Afghan Biscuit is typically made with cocoa powder and topped with chocolate icing, the Wallis and Futuna version replaces the cocoa powder with coconut, giving it a tropical twist. Additionally, the Wallis and Futuna Coconut Biscuit incorporates local ingredients and flavors to reflect the cuisine of the islands. We alse have the original recipe for Afghan Biscuit, so you can check it out.

• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 100g (½ cup) unsalted butter, softened 100g (½ cup) unsalted butter, softened
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 50g (½ cup) desiccated coconut 50g (½ cup) desiccated coconut
• 1 tsp vanilla extract 1 tsp vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 9g, 6g
• Carbohydrates (total, sugars): 16g, 8g
• Protein: 1g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the vanilla extract and mix well.
4. 4.
   Gradually add the flour, desiccated coconut, and salt to the butter mixture. Mix until the dough comes together.
5. 5.
   Roll the dough into small balls, approximately 2-3cm in diameter, and place them on the prepared baking sheet.
6. 6.
   Flatten each ball slightly with the back of a fork to create a crisscross pattern.
7. 7.
   Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown around the edges.
8. 8.
   Remove from the oven and allow the biscuits to cool on a wire rack before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Desiccated coconut — Use unsweetened desiccated coconut for an authentic flavor.

Tips & Tricks

• For an extra coconut flavor, toast the desiccated coconut before adding it to the dough.
• If you prefer a sweeter biscuit, you can sprinkle some powdered sugar on top before baking.
• Experiment with different shapes and sizes for a fun twist on presentation.
• Store the biscuits in an airtight container to maintain their freshness.
• These biscuits pair perfectly with a cup of hot tea or coffee.

Serving advice

Serve the Wallis and Futuna Coconut Biscuits as a delightful treat during tea time or as a sweet ending to a meal. They can be enjoyed on their own or alongside a warm beverage.

Presentation advice

Arrange the biscuits on a decorative plate or a wooden serving board. Dust them with a sprinkle of powdered sugar for an elegant touch. You can also garnish with a few toasted coconut flakes to enhance the tropical theme.