Vegan Coconut Biscuits

    1 hour 10 minutes

    These vegan coconut biscuits have a slight crispy crunch and an understated coconut taste. Perfect for a coffee or tea break.

    32 people made this

    Makes: 30 biscuits

    • 200g dairy free butter
    • 100g caster sugar
    • 1 teaspoon vanilla extract or essence
    • 250g plain flour
    • 75g desiccated coconut
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 tablespoons almond milk

    Preparation:20min  ›  Cook:20min  ›  Extra time:30min cooling  ›  Ready in:1hour10min 

    1. In a mixing bowl beat together the butter, sugar and vanilla.
    2. In a separate bowl mix together the dry ingredients; flour, coconut, baking powder and salt.
    3. Gradually add the dry ingredients to the butter mixture, beating continually until well blended. Add the first tablespoon of almond milk making sure it is entirely absorbed before you add the second one. Dough will compact together but will be quite sticky.
    4. Put the dough in plastic wrap and place in the fridge for at least 30 minutes and up to overnight.
    5. When you are ready to start baking, preheat the oven to 160 degrees C.
    6. Place the dough in the freezer for 5 to 8 minutes. Line your work surface with baking paper.
    7. When the dough feels hard, put it on the baking paper and dust with some flour. With a rolling pin, roll out the dough to about 3mm thickness. Cut out the dough to the shape(s) of your choice. Carefully remove the extra dough that does not belong to the shapes you have cut out. Gather the extra dough and put back in the fridge wrapped in plastic wrap.
    8. Carefully place the baking paper with the biscuits on a baking tray and bake for 20 to 25 minutes. Start watching closely at around 20 minutes. You do not want to overcook the biscuits or they will be too hard. They should be a light golden colour. Cool biscuits on a wire rack. Repeat with the remaining dough.

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    Reviews in English (7)


    Delicious because of the fruit and guilt-free because of the veganism. A delight!  -  05 Jan 2017


    Used coconut oil and butter 50/50, rolled the dough into a cylinder and sliced, rather than rolling flat, they came out so well!  -  28 Feb 2014  (Review from Allrecipes UK & Ireland)


    Jennifer I like that idea :-) I'm really looking forward to trying this recipe, but I'll probably make a number of different shapes as well. I'm not sure why the excess dough has to be put in the fridge for later; perhaps it gets too soft to roll and shape again by that point. I intend to use Vitalite as the margarine for my first attempt, but I'm quite keen on using coconut oil in a lot of my cooking and baking  -  04 Mar 2014  (Review from Allrecipes UK & Ireland)