Coconut Almond Biscuits
These are delicious melt in your mouth coconut biscuits with a delicate hint of almond flavouring. Easy to make, too.
Ingredients
Serves: 48
- 250g butter
- 250g margarine
- 2 cups (400g) white sugar
- 1 teaspoon baking powder
- 1 tablespoon boiling water
- 1 1/2 teaspoons almond essence
- 3 cups (375g) sifted plain flour
- 1 cup (75g) desiccated coconut
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- Preheat oven to 180 degrees C.
- In a large bowl, cream together margarine and butter. Gradually add sugar and almond essence. Mix on high speed for 10 minutes.
- In a small bowl, dissolve the baking powder with the boiling water, adding the water a little at a time. Add this to the butter mixture.
- Stir in the flour and coconut. Mix well.
- Drop biscuits from a teaspoon onto a well greased baking tray. Bake biscuits in preheated oven for 9 to 11 minutes. Biscuits should be set but not brown. Let biscuits cool on the baking tray for a few minutes before removing.
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Reviews and Ratings
Global Ratings:
(11)
Reviews in English (11)
I had the opportunity to find out exactly what hartshorn does for a recipe, since I accidentally forgot to bring it with me to the beach, where I first tried this recipe. The results of that batch were okay--others liked them--but to me they were heavy and dull. When I returned home and could actually use the hartshorn I'd bought for this recipe: oh, wow!!! This recipe--plus the hartshorn--is a holy grail for me. The texture is substantial but has a light, clean, dry crunch that I now know is characteristic of hartshorn. Do go to the trouble of finding some for these cookies; it's definitely worth it! - 15 Jun 2007 (Review from Allrecipes USA and Canada)
If you cannot find baker's ammonia (hartshorn) locally you can purchase it through the King Arthur Flour website (kingarthurflour.com). It does make a difference especially in the crispness of the cookies it is used in and worth trying to find as the other review has said. Yummy! - 03 Dec 2009 (Review from Allrecipes USA and Canada)
What a wonderful cookie! Sweet, crunchy, and full of the taste of almonds and butter. This should really bring back the use of hartshorn. - 14 Feb 2002 (Review from Allrecipes USA and Canada)