Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 90g white breadcrumbs in a dry pan, turn to medium-low heat, stir constantly, and stir-fry until golden brown, then set aside.
local_fire_departmentMedium-low heatWatch out
Stir the breadcrumbs constantly while toasting, otherwise they will easily burn and turn bitter.
Pour in 180g fresh shredded coconut, turn to medium heat, stir continuously and dry-fry for about 18 minutes until golden brown.
local_fire_departmentMedium heatWatch out
Dry-frying shredded coconut takes a long time and must be stirred continuously to prevent uneven heating and burning.
Add 70g fine sugar and 30g water into a bowl, stir until the sugar is almost completely dissolved.
Pour in 45g melted butter and stir well.
Pour in the golden-brown breadcrumbs and toasted shredded coconut, and stir well.
Cover with a lid and let it rest aside for 15 minutes.
Preheat oven to 160°C (320°F).
Place the biscuit mixture into the molds and press firmly to shape it (this recipe uses a 4.7 cm diameter * 2 cm height round mold press).
Watch out
Pack the biscuit mixture tightly into the molds, otherwise the biscuits will easily crumble and lose shape after baking.
Must wear oven mitts when handling hot baking trays to avoid burns from the oven.
Place the baking tray into the preheated oven at 160°C (320°F), and bake for about 28 minutes until done.
local_fire_department160°C (320°F)Watch out
Baking time needs to be adjusted according to your own oven
take them out once the surface is golden and crispy
Arrange the baked coconut biscuits onto a plate and enjoy.
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