Crispy Coconut Biscuits

Ingredients

In this adapted recipe, we have replaced some of the traditional ingredients of Chin Chin with Wallis and Futuna-specific ingredients. The addition of coconut milk and shredded coconut gives these biscuits a distinct tropical flavor. The cooking technique remains the same, but the flavor profile has been enhanced to reflect the unique tastes of Wallis and Futuna cuisine. We alse have the original recipe for Chin Chin, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/4 cup (25g) shredded coconut 1/4 cup (25g) shredded coconut
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 24g, 10g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, baking powder, salt, nutmeg, and cinnamon.
2. 2.
   Add the coconut milk and vegetable oil to the dry ingredients. Mix until the dough comes together.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Roll out the dough to a thickness of about 1/4 inch (0.6cm). Sprinkle the shredded coconut evenly over the dough and gently press it in.
5. 5.
   Cut the dough into small squares or desired shapes.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 350°F (180°C).
7. 7.
   Fry the biscuits in batches until golden brown and crispy, about 3-4 minutes per batch.
8. 8.
   Remove the biscuits from the oil and drain on a paper towel-lined plate.
9. 9.
   Allow the biscuits to cool completely before serving.

Treat your ingredients with care...

• Shredded coconut — Make sure to use unsweetened shredded coconut for a more authentic flavor and texture.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra coconut flavor, you can toast the shredded coconut before adding it to the dough.
• If you prefer a sweeter taste, you can dust the biscuits with powdered sugar after they have cooled.

Serving advice

Serve the Crispy Coconut Biscuits as a snack or dessert. They pair well with a cup of tea or coffee.

Presentation advice

Arrange the biscuits on a serving platter and sprinkle some additional shredded coconut on top for an attractive presentation.