Eurasian Coconut Biscuits

Recipe

Eurasian Coconut Biscuits

Coconut Delights: A Eurasian Twist on Yo-Yo Biscuits

4.7 out of 5

Indulge in the rich flavors of Eurasian cuisine with these delectable Coconut Biscuits. This recipe combines the beloved Australian Yo-Yo Biscuits with the tropical essence of coconut, creating a delightful treat that is popular in Singapore and Malaysia.

Jan Dec
Dessert› Cookie› Yo-Yo Biscuits
Oceanic cuisine› Australasian cuisine› Australian cuisine
Asian cuisine› Southeast Asian cuisine› Malaysian cuisine› Eurasian cuisine of Singapore and Malaysia

Preparation time

30 minutes

Cooking time

12-15 minutes

Total time

45 minutes

Yields

Makes approximately 24 biscuits

Preparation difficulty

Easy

Suitable for

Vegetarian, Dairy-free (if using dairy-free butter and coconut milk), Nut-free (if omitting coconut)

Allergens

Dairy (butter), Wheat (all-purpose flour)

Not suitable for

Vegan (contains butter), Gluten-free (contains all-purpose flour)

Ingredients

In this Eurasian adaptation of Yo-Yo Biscuits, the main difference lies in the addition of coconut. The biscuits are infused with coconut flavor, and the filling and icing are made with coconut to enhance the tropical taste. This modification gives the biscuits a unique Eurasian twist, making them a popular treat in Singapore and Malaysia. We alse have the original recipe for Yo-Yo Biscuits, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 150 kcal / 628 KJ
  • Fat (total, saturated): 9g, 6g
  • Carbohydrates (total, sugars): 16g, 7g
  • 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 large mixing bowl, cream together the softened butter, sugar, and vanilla extract until light and fluffy.
  3. 3.
    In a separate bowl, whisk together the flour, cornstarch, salt, and desiccated coconut.
  4. 4.
    Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
  5. 5.
    Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
  6. 6.
    Flatten each ball slightly with the back of a fork, creating a crisscross pattern.
  7. 7.
    Bake the biscuits for 12-15 minutes, or until they are lightly golden around the edges.
  8. 8.
    Remove the biscuits from the oven and let them cool completely on a wire rack.
  9. 9.
  10. 10.
    For the filling:
  11. 11.
    In a small bowl, combine the desiccated coconut and coconut milk. Let it sit for 10 minutes to allow the coconut to absorb the milk.
  12. 12.
    In a separate bowl, cream together the softened butter and powdered sugar until smooth.
  13. 13.
    Add the coconut mixture to the butter mixture and mix until well combined.
  14. 14.
    Once the biscuits have cooled, spread a generous amount of the coconut filling on the flat side of one biscuit and sandwich it with another biscuit.
  15. 15.
    Repeat with the remaining biscuits and filling.

Treat your ingredients with care...

  • Desiccated coconut — Make sure to use unsweetened desiccated coconut for an authentic flavor. If you prefer a stronger coconut taste, you can lightly toast the desiccated coconut before using it in the recipe.

Tips & Tricks

  • For a more pronounced coconut flavor, you can add a few drops of coconut extract to the biscuit dough.
  • If you prefer a sweeter filling, you can add a little more powdered sugar to the coconut filling mixture.
  • To make the biscuits extra special, you can dip the edges in melted chocolate and let them set before sandwiching them together.

Serving advice

Serve these Coconut Biscuits as a delightful treat with a cup of tea or coffee. They are perfect for afternoon tea or as a sweet ending to a meal.

Presentation advice

Arrange the Coconut Biscuits on a serving platter, showcasing their golden color and crisscross pattern. Dust them with a sprinkle of powdered sugar for an elegant touch.

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