Publisher Photo
Publisher Photo
These sweet biscuits are wonderful with coffee in the morning.,,or alongside chicken for dinner. "Sometimes I even top them with fresh pineapple or mango chunks and whipped cream for a delicious dessert," suggests Howie Wiener of Spring Hill, Florida. "it's my grandmother's recipe."
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup flaked coconut, toasted

Directions

In a large bowl, combine the flour, sugar, baking powder and salt; cut in shortening until crumbly. Combine milk and vanilla; stir into dry ingredients just until moistened. Fold in coconut. Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 8-10 minutes or until golden brown. Serve warm. Yield: about 1-1/2 dozen.
Originally published as Coconut Biscuits in Quick Cooking May/June 2003, p49

Nutritional Facts

1 each: 116 calories, 6g fat (2g saturated fat), 2mg cholesterol, 138mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 2g protein.

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup flaked coconut, toasted
  1. In a large bowl, combine the flour, sugar, baking powder and salt; cut in shortening until crumbly. Combine milk and vanilla; stir into dry ingredients just until moistened. Fold in coconut. Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 8-10 minutes or until golden brown. Serve warm. Yield: about 1-1/2 dozen.
Originally published as Coconut Biscuits in Quick Cooking May/June 2003, p49

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