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:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the shredded coconut, self-raising flour, and sweetener. Stir well.
- 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.
- 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.
- Bake: Bake for 12-15 minutes, or until the biscuits are golden brown on top and firm to the touch.
- 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!