Chocolate Drizzled Coconut Biscuits are my go-to treat when I want to impress friends or just enjoy a cozy day at home. The moment I mix the warm, buttery dough with toasted coconut, I can almost taste the delightful sweetness in the air. There’s something magical about the way the chocolate drizzles over the golden-brown biscuits, making them look like a little piece of art. With every bite, the crispy edges give way to a soft center, creating a perfect balance that makes it hard to eat just one. I love sharing these Chocolate Drizzled Coconut Biscuits with my family, as they always bring smiles and happy chatter to our kitchen.
Making the Biscuits Together
Baking these Chocolate Drizzled Coconut Biscuits becomes a joyful activity, especially when my little ones help out. We start by toasting the coconut in a skillet, stirring it until it turns a beautiful golden brown. The smell fills the kitchen, and I can see their eyes light up with excitement. Once we mix the softened vegan butter and sugars, they take turns creaming the mixture until it’s fluffy. I love the way their small hands work together to fold in the toasted coconut and flour, creating a dough that feels so soft and inviting. I always remind them to roll the dough into perfect little balls before we flatten them.
The Sweet Aroma of Baking
As the Chocolate Drizzled Coconut Biscuits bake in the oven, the sweet aroma wafts through our home, wrapping us in warmth and comfort. I can hardly wait for them to cool down, imagining how delicious they will be once we drizzle the melted dark chocolate on top. The children sit eagerly by the oven, counting down the minutes until we can taste our creation. When they finally come out, their golden color and chocolatey shine make me so proud. They look like they belong in a bakery, and I can’t wait to share them with everyone.
These Chocolate Drizzled Coconut Biscuits aren’t just a treat; they’re a way for us to bond and create sweet memories together. I love watching my kids take their first bites, their faces lighting up with joy. Whether it’s a special occasion or just an ordinary day, these biscuits make everything feel festive. As we sit together, enjoying our warm cookies and sharing stories, I know that these moments will stay with us forever. Each batch of Chocolate Drizzled Coconut Biscuits brings a little happiness into our lives, reminding us that baking is about love, laughter, and the joy of creating something special together.
Table of Contents
Chef’s Notes-Chocolate Drizzled Coconut Biscuits
- Ensure the vegan butter is slightly softened, not melted. This helps create a fluffy texture when creaming the sugars and butter together, resulting in a lighter cookie.
- If the dough is too soft to handle, refrigerate it for 30 minutes. This not only firms it up for easier shaping but also helps prevent excessive spreading during baking.
- Toasting the coconut enhances its flavor. Keep a close eye on it as it can go from golden to burnt quickly. Stir frequently for even toasting.
- For uniform cookies, use a cookie scoop or measuring spoon to portion out the dough. This ensures even baking and consistent size across your biscuits.
- Melt the dark chocolate in a microwave or double boiler for smooth drizzling. If the chocolate thickens, add a teaspoon of coconut oil to loosen it up for a more fluid consistency.
- Feel free to customize by adding chopped nuts (like walnuts or almonds) or dried fruits (like cranberries or raisins) to the dough for added texture and flavor.
- Store the cooled biscuits in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months.
Chocolate Drizzled Coconut Biscuits
Elevate your dessert game with these mouthwatering Vegan Chocolate Drizzled Coconut Biscuits! Crafted for those who crave a perfect balance of crisp edges and a soft center, these shortbread-style cookies are infused with toasty coconut and a luscious chocolate drizzle. Ideal for satisfying sweet tooths without compromising on health or ethics, this recipe is a must-try for any vegan dessert enthusiast. Whether you’re baking for a cozy night in or sharing with friends, these cookies promise to be an utter delight. Dive into the rich flavors and irresistible textures that make these biscuits utterly moreish!
4
servings30
minutes20
minutes250
kcal30
minutes1
hour20
minutesKeep the screen of your device on
Ingredients
- Toasted Coconut
1 ¼ cups shredded coconut extra for garnish
- Creamy Base
¾ cup plant-based block butter slightly softened
⅓ cup granulated white sugar
⅓ cup soft light brown sugar
1 tsp pure vanilla essence
2 tbsp unsweetened soy milk
- Dry Mix
2 ¼ cups all-purpose flour
- Chocolate Topping
3 ½ oz dark chocolate melted
Directions
- Toast the Coconut: In a wide skillet over low heat, evenly spread out 1 ¼ cups of shredded coconut. Stir continuously until it achieves a beautiful golden hue, which should take about 5-7 minutes. Once toasted, transfer the coconut to a bowl and allow it to cool completely, enhancing its flavor and crunch.
- Form the Cookies: Scoop approximately 1 tablespoon (32g) of dough per cookie and roll them into smooth balls. If the dough feels too soft, place it in the refrigerator for about 30 minutes to firm up, making it easier to handle.
- Shape and Bake: Place the dough balls onto the prepared baking sheets, ensuring they are well spaced. Flatten each ball to about 1cm thickness using your fingers. Bake in the preheated oven for approximately 20 minutes or until the edges turn a light golden color.
- Cool and Decorate: Once baked, transfer the cookies to a wire rack to cool completely. After cooling, drizzle each cookie with melted dark chocolate and optionally sprinkle with extra toasted coconut for added texture and visual appeal.
Equipment
- mixing bowls
- electric mixer
- baking sheet
- parchment paper
- frying pan
- rolling pin
- wire rack
- measuring cups and spoons
- digital scale
- spatula
Nutrition Facts
- Calories: 250kcal
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 100mg
- Potassium: 50mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 20g
- Protein: 3g
- Vitamin A: 100IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 1mg
FAQ-Chocolate Drizzled Coconut Biscuits
Can I make these biscuits gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure it includes a binding agent like xanthan gum for the best texture.
What can I use instead of dark chocolate?
You can use vegan white chocolate or carob as alternatives to dark chocolate. Each will give a different flavor profile and sweetness level.
How do I know when the cookies are done baking?
The cookies should be light golden brown around the edges and slightly soft in the center. They will continue to firm up as they cool on the wire rack.
Can I use a different type of non-dairy milk?
Absolutely! Almond milk, oat milk, or any plant-based milk of your choice can be used as a substitute for soy milk.
What if I don’t have a mixer?
You can mix the ingredients by hand using a sturdy spatula or wooden spoon. It may take a bit more effort, but it will work just fine! Just ensure to cream the butter and sugars thoroughly.
