Easy Coconut Biscuits

These easy coconut biscuits come together with simple ingredients and take only fifteen minutes to bake. The light and flaky biscuits are filled with coconut giving them texture and a lightly sweet flavor. Finished with a pineapple glaze, these biscuits are perfect with a cup of tea, or served warm for breakfast with butter and jam.

With their flaky texture and sweet tropical flavor, coconut biscuits are the perfect treat with a cup of coffee or tea or for a delicious breakfast.  These scone-like biscuits are make with simple ingredients and come together quickly.

You may also like our Cranberry Lemon Scones or Whole Wheat Scones if you love this recipe.

Jump to:

• Ingredients & Substitutions
• Step by Step Instructions
• Serving Suggestions
• Top Tips & Tricks
• FAQS
• Printable Recipe
• More Easy Biscuit Recipes
• Food Safety and Storage
• Equipment

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We love biscuits and scones, and this coconut biscuit recipe has become one of our favorites.

These delicious biscuits are light, flaky, and buttery, just like a regular baking powder biscuit, but the shredded coconut gives them texture, and when finished with a pineapple glaze they are sweet and tropical.

They are the perfect afternoon treat with a cup of tea or coffee.  But they are equally delicious for breakfast, especially when served warm with melted butter and strawberry jam.

If you like, you can add some dried pineapple or some semi-sweet chocolate chips.

Ingredients & Substitutions

All purpose flour. – We use all purpose flour in this recipe as it produces a nice, light biscuit.  But if you prefer you can use whole wheat flour.  You may need a bit of extra milk if you use whole wheat.

Butter – Butter makes the biscuits light and flaky.  Make sure you use cold butter.  You can use salted or unsalted, depending on your preference.

Milk – We use 2% milk in our biscuit recipe, but this recipe will work fine with whole milk or heavy cream.  If you choose a heavier fat milk, you may need to add a tablespoon or two more than the recipe calls for.

Shredded coconut – We use shredded coconut for this recipe, which is the dried coconut with longer, thinner strands.  We prefer unsweetened, but you could use sweetened coconut for a sweeter biscuit.  You can use dessicated coconut if you like, but due to its smaller size and drier texture, you may want to use less coconut than the recipe calls for, or increase the liquid.

Pineapple juice – We like to use a tablespoon or two of pineapple juice to make the sweet glaze that tops these biscuits. If you don’t have pineapple juice, you can try using orange or lemon juice, or you can simply make the glaze with cream and the powdered sugar.

For different flavor combinations, you can try adding a teaspoon of almond extract to the wet ingredients, or mix some dried pineapple, mango, or cherries into the dough. They are also delicous with semi-sweet chocolate chips!

Step by Step Instructions

Step 1 – In a large mixing bowl, mix the flour, granulated sugar, baking powder and salt.

Step 2 – Cut the butter into the dry ingredients with a pastry cutter until it resembles coarse crumbs, then add the milk and stir to combine until you have a shaggy dough.  You can also use a food processor.  If you feel the dough is too dry, you can add more milk a little bit at a time until it comes together.

Step 3 – Fold in the coconut, then turn the dough onto a floured work surface and knead two to three times to bring the dough together.

Step 4 – Roll the dough to half inch thickness with a rolling pin, then cut into rounds with a biscuit or cookie cutter.  Bring the scraps together and repeat.

Step 5 – Place the biscuits onto a parchment paper-lined baking tray so they are just touching.

Step 6 – Bake for 15-18 minutes until golden brown.

Allow the biscuits to cool for about ten minutes, then mix the powdered sugar and pineapple juice in a small bowl to form a glaze.

Drizzle the glaze over the biscuits, then move them to a wire rack to continue cooling and allow the glaze to set. If you want your biscuits more savory than sweet, you can skip this step.

Serving Suggestions

These coconut biscuits are delicious served as a scone as an afternoon treat with a cup of tea or coffee. But we also like them for breakfast with butter and jam.

These biscuits also work well in desserts, and can be topped with fruits and whipped cream, or served warm with vanilla ice cream and syrup.

We also like them served with with tangy lemon curd or lime curd.

If you skip the glaze, these biscuits also work for savory applications and can be served with creamy soups, such as a coconut butternut squash soup, or even chili or stew.

FAQS

Printable Recipe

More Easy Biscuit Recipes

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Food Safety and Storage

These coconut biscuits can be stored at room temperature in an airtight container for about three days.

You can store them in the refrigerator if you need to store them longer, or they can be kept in the freezer for several months.

Equipment

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Large bowl – You will want a large mixing bowl; choose one slightly larger than you need.  You can use metal, glass, or ceramic. 

Wooden spoon or spatula – I like using a stiff rubber spatula when mixing scone or biscuit dough, but you can use a wooden spoon. 

Pastry blender – A pastry blender, or pastry cutter, will make cutting the butter into the dry ingredients easier without melting it.  You can use two knives instead, but getting the perfect texture tends to be a bit messier and more challenging. 

Biscuit cutter – We use a round cutter to make these scones. We like to use a 3-inch round cutter for large scones, but you can use a bigger or smaller one if you like. 

Baking sheet – All you need is a standard baking sheet, a 9×13 size will work, but a half sheet pan size is recommended.  

Parchment paper – Parchment paper is one of my favorite baking tools.  Parchment paper creates a non-stick surface on the baking sheet without adding extra oil, butter, or spray, making clean-up easy. 

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