Homemade Coconut Biscuits: Better Than Store-Bought!

Homemade Coconut Biscuits: Better Than Store-Bought!

Indulge in the sweet, nutty flavor of coconut without the guilt! These Coconut Biscuits are soft, buttery, and packed with tropical goodness, yet made with lighter ingredients for a wholesome treat. Ideal for breakfast, snacks, or a light dessert, this recipe brings a taste of the tropics to your kitchen while keeping your wellness journey on track. A guilt-free way to enjoy a little island-inspired delight—every bite is pure coconut bliss!

Why You’ll Love This Recipe

  • Weight Watchers-Friendly: 3 SmartPoints® per biscuit (Blue Plan).
  • Quick & Easy: Ready in 25 minutes with simple ingredients.
  • Tropical Flair: Toasted coconut adds texture and warmth.
  • Meal Prep Star: Freeze dough or baked biscuits for grab-and-go treats.

Ingredients 

  • 1 cup whole wheat flour (or gluten-free 1:1 flour)
  • 1/2 cup unsweetened shredded coconut
  • 2 tbsp granulated sugar substitute (e.g., Swerve or monk fruit)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp light butter, chilled and cubed
  • 1/2 cup unsweetened almond milk (or skim milk)
  • 1 tsp vanilla extract
  • Cooking spray

Instructions

Prep the Oven:
Preheat to 400°F (200°C). Line a baking sheet with parchment paper.

Toast the Coconut (optional):
Spread shredded coconut on a dry skillet over medium heat. Toast 2–3 minutes until golden, stirring often. Set aside to cool.

Mix Dry Ingredients:
In a bowl, whisk flour, toasted coconut, sugar substitute, baking powder, and salt.

Cut in Butter:
Use a pastry cutter or fork to blend chilled butter into the dry mix until crumbly.

Add Wet Ingredients:
Stir in almond milk and vanilla until a dough forms (avoid overmixing).

Shape the Biscuits:
Drop 12 heaping tablespoons of dough onto the baking sheet. Lightly flatten with a spoon.

Bake:
Bake 12–15 minutes until golden. Let cool slightly before serving.

    Nutrition & SmartPoints®

    Per biscuit (1/12 of recipe):

    • Calories: 80
    • Protein: 1g
    • Carbohydrates: 9g
    • Fiber: 2g
    • Fat: 4g
    • SmartPoints®: 3 (Blue Plan)

    Points may vary with substitutions like coconut oil or added toppings.

    Serving Suggestions

    • Breakfast Pairing: Enjoy with a zero-point coffee or protein-packed Greek yogurt.
    • Dessert Upgrade: Drizzle with sugar-free caramel or dark chocolate (+1 SmartPoint®).
    • Tropical Twist: Serve with fresh pineapple or mango slices (0 points).

    Pro Tips

    • Extra Flaky: Chill dough for 10 minutes before baking for layered texture.
    • Vegan Option: Use dairy-free butter and plant-based milk.
    • Sweetener Swap: Substitute sugar-free maple syrup (adjust batter consistency).
    • Add Crunch: Mix in 1 tbsp chopped macadamia nuts (+1 SmartPoint®).
    • Freeze Dough: Store unbaked portions in the freezer for fresh biscuits anytime.

    Why This Recipe Works for Weight Loss

    • Portion Control: Pre-sized biscuits prevent overindulgence.
    • Smart Swaps: Sugar substitutes and light butter reduce calories without sacrificing flavor.
    • Fiber Boost: Whole wheat flour and coconut aid digestion and keep you full.

    These Coconut Biscuits are a celebration of balance. Whether you’re craving a cozy breakfast, a midday snack, or a tropical-inspired treat, this recipe delivers comfort without compromise. Whip up a batch today and let every bite transport you to paradise, guilt-free!

    Homemade Coconut Biscuits: Better Than Store-Bought!
    Print

    Homemade Coconut Biscuits: Better Than Store-Bought!

    Recipe by 2mrecipes
    Servings

    12

    servings
    Prep time

    15

    minutes
    Cooking time

    12

    minutes
    Calories

    80

    kcal

    Ingredients

    • 1 cup whole wheat flour (or gluten-free 1:1 flour)

    • 1/2 cup unsweetened shredded coconut

    • 2 tbsp granulated sugar substitute (e.g., Swerve or monk fruit)

    • 1 tsp baking powder

    • 1/4 tsp salt

    • 3 tbsp light butter, chilled and cubed

    • 1/2 cup unsweetened almond milk (or skim milk)

    • 1 tsp vanilla extract

    • Cooking spray

    Instructions

    • Prep the Oven:
      Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
    • Toast the Coconut (optional):
      Spread shredded coconut on a dry skillet over medium heat. Toast 2–3 minutes until golden, stirring often. Set aside to cool.
    • Mix Dry Ingredients:
      In a bowl, whisk flour, toasted coconut, sugar substitute, baking powder, and salt.
    • Cut in Butter:
      Use a pastry cutter or fork to blend chilled butter into the dry mix until crumbly.
    • Add Wet Ingredients:
      Stir in almond milk and vanilla until a dough forms (avoid overmixing).
    • Shape the Biscuits:
      Drop 12 heaping tablespoons of dough onto the baking sheet. Lightly flatten with a spoon.
    • Bake:
      Bake 12–15 minutes until golden. Let cool slightly before serving.

    Notes

    • Extra Flaky: Chill dough for 10 minutes before baking for layered texture.
      Vegan Option: Use dairy-free butter and plant-based milk.
      Sweetener Swap: Substitute sugar-free maple syrup (adjust batter consistency).
      Add Crunch: Mix in 1 tbsp chopped macadamia nuts (+1 SmartPoint®).
      Freeze Dough: Store unbaked portions in the freezer for fresh biscuits anytime.

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