Coconut Biscuits

Name: Coconut Biscuits
Yield: makes about 3 dozen
Ingredients: 1 cup all-purpose flour, plus more for work surface; 1 cup granulated sugar; 1 cup unsweetened shredded coconut, lightly toasted; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon baking soda; 1/4 teaspoon coarse salt; Sanding sugar, for sprinkling

January 24, 2012

Crunchy coconut biscuits are a Jamaican specialty and are crispest the day they’re baked. To toast coconut, preheat the oven to 325°F. Spread the coconut in a single layer on a rimmed baking sheet and toast, stirring occasionally, until light golden and fragrant, about 10 minutes.

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