Light biscuits scented with coconut and cardamom, melting in the mouth before you finish chewing. A simple recipe with few ingredients, and the result amazes anyone who tastes it.
These biscuits are among the finest treats to serve with Arabic coffee during family gatherings.
Their aroma fills the kitchen before they are baked, and their taste takes us back to childhood holidays.
Beat the egg in a bowl, add the liquid vanilla, and beat again until the egg doubles in volume.
Add the sugar and cardamom, and beat the ingredients again.
Add one cup of shredded coconut, and mix the ingredients again until a cohesive dough forms.
Cut the dough and shape it into medium-sized balls, then arrange them on a baking tray lined with parchment paper.
Press gently on the balls with the fingertips to make them round and slightly flat.
Place the tray in the oven at 180 C for 7 minutes until the biscuits are done and browned, then serve.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Crisp Coconut Biscuits, and how to fix them:
Add one tablespoon of shredded coconut until it thickens, since moisture varies between varieties.
Lower the oven temperature and reduce one minute from the baking time, since every oven is different.
Store in a tightly closed container in the refrigerator for up to two weeks, and take them out half an hour before serving so they return to their fresh taste.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| sugar | brown sugar | same amount | gives a deeper caramel note. |
| Ingredient | Base (4) | Double (8) |
|---|---|---|
| coconut | 1 cup | 2 cups |
| sugar | 1/2 cup | 1 cup |
| egg | 1 | 2 |
| cardamom | 1/2 teaspoon | 1 teaspoon |
| vanilla | 1/4 teaspoon | 1/2 teaspoon |
Watch the biscuits in the last minutes of baking, because they brown quickly and can dry out if left too long. Use fresh shredded coconut for a stronger flavor than the ready fine-textured kind.
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