If you’re looking for a quick delicious biscuit recipe then you should try these golden coconut oat biscuits. Made with rolled oats, desiccated coconut and ideal for an after dinner treat.
I go through phases with my baking and currently I am in a coconut phase. The last recipe I posted was my mango coconut cake and I wanted to develop another recipe that includes coconut so created this delicious coconut oat biscuits recipe.
The biscuits are made using rolled oats and desiccated coconut and the combination of the two provides the perfect texture. The recipe is very adaptable so you can leave out the coconut or the oats. If you decide to leave out one just ensure you use double of the other.
This recipe is super quick and easy to prepare and you can have a batch of these delicious cookies prepared in under 10 minutes and baked in under 14 minutes.
Ingredients for Coconut Oat Biscuits
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Flour - use plain flour also known as all-purpose flour.
- Coconut - use desiccated, shredded coconut or coconut flakes.
- Oats - use rolled porridge oats.
- Raising agent - I use baking powder.
- Salt - I use fine sea salt.
- Butter – use unsalted butter soft at room temperature.
- Sugar - I use caster sugar.
- Vanilla - use good quality vanilla extract or vanilla bean paste.
- Golden syrup – this gives the biscuits a slight chewy texture.
How to Make Coconut Oat Biscuits
1. To a large bowl, add and combine the flour, desiccated coconut, oats, baking powder and salt. Set them aside.
2. To a stand mixer bowl or large mixing bowl, cream together the butter and sugar on a medium setting for 2 minutes. Use the paddle attachment on the mixer for this. If you don’t have a stand mixer, use a hand mixer. Mix in the vanilla extract and golden syrup then pour in the dry ingredients and combine.
3. Line a plate or tray with some baking paper then using clean hands, take a small amount (35g) of the biscuit dough and roll it into a ball. Place the ball on the baking paper and repeat this process until all the dough is used up.
4. Place the biscuit dough balls in the fridge for 1 hour. While they are in the fridge, preheat the oven to gas mark 3/325oF/160oC/140oC fan and line a baking tray with baking or parchment paper.
5. Once chilled, place the required number of biscuits on the baking tray ensuring you leave space for them to spread and bake in the middle of the oven for 14 minutes. Bake them in batches to prevent cramming them together. Once they have finished baking, allow them to cool on the baking tray for 10 minutes before carefully transferring them a cooling rack to completely cool.
Recipe Tips
- You can make this recipe by hand but I find I get better results when I use a stand or hand mixer.
- To ensure all my biscuits are the same size, I weigh the dough before I roll them into balls to weigh 35g each.
- You can make the biscuits smaller or larger but I recommend you make all the biscuits the same size to ensure they all bake evenly at the same time.
Nutrition
Nutrition based on 1 serving: Calories: 165kcal | Fat: 9.7g | Saturates: 6.5g | Carbs: 17.3g | Sugar: 8.8g | Fibre: 1.0g | Protein: 1.5g | Salt 0.04g.
Storage
Once baked these biscuits can be stored in airtight container at room temperature for up to 6 days.
Unbaked biscuits can be stored in the fridge for around 3 days and stored in the freezer for around 3 months.
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Coconut Oat Biscuits
Ingredients
- 170g plain flour
- 60g desiccated coconut
- 60g rolled oats
- 1 teaspoon baking powder
- ½ teaspoon salt
- 160g unsalted butter soft at room temperature
- 140g caster sugar
- 1 teaspoon vanilla extract
- 1 tablespoon golden syrup
Instructions
- To a large bowl, add and combine the flour, desiccated coconut, oats, baking powder and salt. Set them aside.
- To a stand mixer bowl or large mixing bowl, cream together the butter and sugar on a medium setting for 2 minutes. Use the paddle attachment on the mixer for this. If you don’t have a stand mixer, use a hand mixer. Mix in the vanilla extract and golden syrup then pour in the dry ingredients and combine.
- Line a plate or tray with some baking paper then using clean hands, take a small amount (35g) of the biscuit dough and roll it into a ball. Place the ball on the baking paper and repeat this process until all the dough is used up.
- Place the biscuit dough balls in the fridge for 1 hour. While they are in the fridge, preheat the oven to gas mark 3/325oF/160oC/140oC fan and line a baking tray with baking or parchment paper.
- Once chilled, place the required number of biscuits on the baking tray ensuring you leave space for them to spread and bake in the middle of the oven for 14 minutes. Bake them in batches to prevent cramming them together. Once they have finished baking, allow them to cool on the baking tray for 10 minutes before carefully transferring them a cooling rack to completely cool.
Joanne says
So good, thank you for sharing.
Tara Kingston says
Fabulous recipe. I had been searching for years for a dupe of the oat cookies of my childhood, and these are they! Recipe perfect as is, but even more sepia-tinted if I decrease the flour by 60g, increase the coconut and oats by 30g each, roll out the dough to 3/4", refrigerate, and cut to 3" diameter. Cooking time slightly longer. And then pretend I'm in 1970s Kilkenny Design Cafe on Nassau St in Dublin with my Granny, but with better coffee ?
Andrea says
Thank you for your lovely comment. I’m so glad you liked the recipe.