Coconut Biscuits (Czech Koka sušenky)
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
30 biscuits
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Calories
73 kcal
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Course
Baked Goods
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Cuisine
Czech
Coconut Biscuits (Czech Koka sušenky)
Description
This recipe for Coconut Biscuits, known as Czech Koka sušenky, incorporates unsweetened shredded coconut with all-purpose flour, dark cocoa powder, and softened unsalted butter, balanced by granulated sugar and vanilla paste. The dough is first mixed and then kneaded by hand to reach a soft consistency. Shaping into small balls and flattening each with a fork creates a distinctive surface texture before baking.
Baked at 340 °F, the biscuits develop a texture that is tender on the inside with slightly crisp edges. The coconut imparts a gentle chewiness and delicate flavor, while cocoa adds a subtle richness. These characteristics make the biscuits pleasant for nibbling alongside tea or coffee.
The basic recipe yields about 30 biscuits. They are tender and fresh on the day baked but gradually soften over the following days. To preserve texture and flavor, store leftovers in an airtight container in a cool, dry place where they will keep well for three to four weeks.
Ingredients
- ¾ cup all-purpose flour
- ⅔ cup coconut unsweetened, shredded
- ¾ tick butter softened at room temperature, unsalted
- 1 egg yolk
- ⅓ cup granulated sugar
- 1 ½ tablespoons dark cocoa powder
- ¼ teaspoon baking soda
- ½ teaspoon vanilla paste or vanilla essence
Instructions
- In a large bowl, cream ¾ stick unsalted butter, softened, with ⅓ cup granulated sugar and 1 egg yolk. Use an electric mixer with paddle or whisk attachement.
- Add the dry ingredients: ¾ cup all-purpose flour mixed with ¼ teaspoon baking soda, 1 ½ tablespoons dark cocoa powder, then ½ teaspoon vanilla paste, and ⅔ cup shredded coconut.
- First, mix all the ingredients in a bowl using a spatula. Then dump the mixture onto your work surface and knead it by hand until it forms a soft dough.
- Line a baking sheet with parchment paper.
- Scoop out equal-sized pieces of dough, about a small tablespoon each, and roll them into one-inch balls between your palms. Slightly flatten the balls and place them on a baking sheet.
- Continue this process until all the dough is used up, leaving some space between the dough balls on the baking sheet. Flatten each biscuit further with a fork, creating a simple stripped pattern on the surface.
- Preheat the oven to 340 °F. Place the baking sheet of the biscuits in the oven and bake for 10 minutes.
Notes
- The recipe yields approximately 30 coconut biscuits.
- For best texture, consume fresh biscuits within the first day, as they soften over time.
- Store leftovers in an airtight container in a cool, dry place to maintain quality for up to 3–4 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30biscuits
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 11mg | 0% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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