Monte Carlos Coconut

Transport your taste buds to dessert heaven with these irresistible Monte Carlos Coconut biscuits. This delightful twist on the classic Monte Carlo combines rich, buttery cookies infused with shredded and desiccated coconut for a tropical flair. Sandwiched together with a luscious coconut cream filling and a tangy layer of raspberry jam, each bite delivers the perfect balance of sweetness and tartness. With just 20 minutes of prep and 12 minutes of baking time, these golden, melt-in-your-mouth treats are surprisingly easy to make. Ideal as a tea-time indulgence or an anytime snack, these coconut biscuits offer a touch of elegance and whimsy to your baking repertoire. Perfect for coconut lovers and fans of homemade biscuits, this recipe guarantees to become a new favorite!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 12

Ingredients

• 150 grams Unsalted butter (softened)
• 100 grams Brown sugar
• 2 tablespoons Golden syrup
• 200 grams Plain flour
• 50 grams Self-raising flour
• 100 grams Shredded coconut
• 1 pinch Salt
• 50 grams Desiccated coconut
• 2 tablespoons Milk (for softening dough if needed)
• 100 grams Unsalted butter (for filling)
• 150 grams Icing sugar
• 1 tablespoon Coconut cream
• 0.5 teaspoons Vanilla extract
• 2 tablespoons Raspberry jam

Directions

Step 1

Preheat your oven to 180°C (350°F). Line two baking trays with baking paper.

Step 2

In a large mixing bowl, use an electric mixer to cream the butter, brown sugar, and golden syrup together until pale and fluffy.

Step 3

Sift the plain flour, self-raising flour, and salt into the butter mixture. Add the shredded coconut and desiccated coconut, and mix until a dough forms. If the mixture seems too dry, add 1-2 tablespoons of milk to soften it slightly.

Step 4

Roll heaped teaspoonfuls of dough into balls and place them on the prepared baking trays, leaving enough space between each ball for spreading.

Step 5

Gently press down on each ball with a fork to flatten slightly and create a decorative imprint.

Step 6

Bake in the preheated oven for 10-12 minutes or until the edges are golden. Remove from the oven and let the biscuits cool completely on a wire rack.

Step 7

To prepare the filling, beat the unsalted butter, icing sugar, coconut cream, and vanilla extract together in a medium bowl until smooth and fluffy.

Step 8

Spread a small amount of raspberry jam onto the flat side of half of the biscuits. Pipe or spread the coconut cream filling on the flat side of the remaining biscuits.

Step 9

Sandwich the biscuits together, pressing gently to hold them in place.

Step 10

Serve immediately or store in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	1028 grams (1028.0g)

Amount per serving	% Daily Value*
Calories	4943

Total Fat 305.90g	392%
Saturated Fat 217.30g	1087%
Polyunsaturated Fat 0.00g
Cholesterol 548mg	183%
Sodium 716mg	31%
Total Carbohydrate 540.40g	197%
Dietary Fiber 31.30g	112%
Total Sugars 319.20g
Protein 39.10g	78%

Vitamin D 138IU	691%
Calcium 256mg	20%
Iron 16mg	88%
Potassium 1357mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.3%

Protein: 3.1%

Carbs: 42.6%