Milky Coconut Biscuits
Ingredients:

  • 1 cup shredded unsweetened coconut
  • 1 cup self-raising flour (or use all-purpose flour with 1 tsp baking powder)
  • 1/2 cup low-fat milk or unsweetened almond milk
  • 2 tbsp sweetener (such as Stevia, Splenda, or any sugar substitute)
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened applesauce (optional, for added moisture)

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, combine the shredded coconut, self-raising flour, and sweetener. Stir well.
  3. Add Wet Ingredients: Add the low-fat milk (or almond milk), vanilla extract, and applesauce (if using). Stir until all the ingredients are well combined. The dough should be thick but slightly sticky.
  4. Form Biscuits: Use a spoon or your hands to shape the dough into small round biscuit shapes (about 1-2 inches in diameter). Place them on the prepared baking sheet.
  5. Bake: Bake for 12-15 minutes, or until the biscuits are golden brown on top and firm to the touch.
  6. Cool and Serve: Allow the biscuits to cool on a wire rack for a few minutes before serving.

Nutrition Info (Per Biscuit – Makes 12 Biscuits):

  • Calories: 80
  • Protein: 1g
  • Fat: 5g
  • Carbs: 8g
  • WW Points: 2 points per biscuit

Tips & Variations:

  • Add a Little Zest: Try adding some lemon or orange zest to the dough for a citrusy flavor boost.
  • Chocolate Chips: For a sweeter variation, add a tablespoon of mini dark chocolate chips to the mixture. It will add minimal points per serving.
  • Coconut Milk: For a richer flavor, you can use coconut milk (light) in place of the regular milk or almond milk.

These Milky Coconut Biscuits are soft, slightly sweet, and perfect for a low-point snack or a light dessert with a tropical flavor!