These are one of the classic cookies in Malaysia. Also known as biskut kelapa bulan sabit in Malaysia, these are melt in your mouth coconut cookies!
I remember back then people didn't use cookie cutter and instead they used the mouth of a glass to cut out that beautiful half moon shape.
In this recipe, I used the traditional method. I know it's just silly me but I feel the cookies taste better.
If you like Malaysian cuisine, you should check out my round-up post with 8 Malaysian cookies you should try.
More Malaysian Cookies
Half Moon Coconut Cookies
One of the traditional cookies in Malaysia. These are packed with coconut flavour. Crispy yet they melt in your mouth.Print Pin Rate
Servings: 55 cookies
- 1 ⅓ cup desiccated coconut (100 gr)
- ½ cup unsalted butter plus 1 tbso more, (125 gr), room temperature
- ⅔ cup icing sugar (75 gr), sifted
- 1 large egg yolk , room temperature
- 1 ½ cup tapioca starch (200 gr)
- ¼ cup all purpose flour (35 gr)
- ½ teaspoon baking powder
- In a pan using Low heat, dry fry the coconut flakes until they're golden brown. Stir continously to avoid them getting burnt. Set aside to cool completely.
- In a bowl, add in tapioca starch, all purpose flour and baking powder. Whisk everything together and set aside.
- In another bowl add in butter and icing sugar. Mix until creamy. Add in egg yolk and mix to combine. Add in ⅓ of flour mixture at a time, alternating with ½ of cooled coconut flakes, mixing until well combined each time. Briefly knead to form a ball. Cover with cling film to prevent it getting dry.
- Sprinkle some flour on your work surface. Working with ½ of dough at a time, roll it out to a more or less 1 cm thickness. Using the mouth of a glass, cut out half moon shape from the dough. Place them on a greased baking tray. Bake at 150ºC (300ºF) preheated oven for 15-20 minutes or until they're golden brown and fully cooked. Cool completely on rack before storing in a jar.
Calories: 50.7kcal, Carbohydrates: 5.5g, Protein: 0.3g, Fat: 3.3g, Saturated Fat: 2.4g, Cholesterol: 8mg, Sodium: 5.1mg, Potassium: 14.1mg, Fiber: 0.4g, Sugar: 1.7g, Calcium: 3.8mg, Iron: 0.2mg
Tried this recipe?Mention @elmundoeats and tag #elmundoeats!
Can I use desiccated coconut and how long can it last?
Yes, you can 🙂