COCONUT BISCUIT COOKIES
1 cup whole wheat flour
1 cup all purpose flour
2 tbsp sugar (can substitute equavalent amount of diet sugar, for CandyS it's about 12 drops)
1 tbsp baking powder
1/2 tsp salt
1/3 cup shortening
1/8 cup (2 tbsp) unsalted butter, softened
1/2 cup milk
1 cup coconut milk
1/2 tsp vanilla extract
1 cup flaked coconut, toasted
OPTIONAL:
1 tbsp brown sugar
1 tsp cinnamon
In a large bowl combine both flours, sugar, baking powder and salt (optional brown sugar and/or cinnamon as well). In smaller bowl combine shortening and butter then cut into dry mixture until crumbly. Combine milk, coconut milk and vanilla extract (if using liquid sweetener, add as well). Add wet ingredients to dry until just moist then fold in toasted coconut.
(*Note: You might want to crush the toasted flakes a bit before adding if you don't like the idea of biting into a whole toasted coconut flake when eating.)
You can either drop into a greased baking sheet two inches apart in 1/8 cup (2 tbsp) portions or fill the wells in a mini muffin, muffin top, tartlet or any mini baking pan (flattening out in a filled donut pan is my personal preferred method). With this recipe, flattening out the dough will make something more like a cookie while keeping it plumped up will make a biscuit. Bake at 425 degrees for 8 to 10 minutes. For thicker biscuits up to 12 minutes might be needed.
