Pink Coconut Biscuits Recipe – Easy Indian Festive Treats

Last Updated on 4 months by Neha Deshmukh

Pink Coconut Biscuits Recipe – Easy Indian Festive Treats

Hey everyone! If you’re anything like me, you love a good biscuit with your chai. And these aren’t just any biscuits – they’re pretty in pink, delightfully sweet, and perfect for adding a little cheer to any celebration. I first made these for Diwali a few years ago, and they were a huge hit with my family! They’re a little bit special, a little bit different, and surprisingly easy to make. Let’s get baking!

Why You’ll Love This Recipe

These Pink Coconut Biscuits are more than just a treat; they’re a little slice of happiness. They’re wonderfully buttery and melt-in-your-mouth soft, with a lovely coconut crunch and a subtle sweetness from the apricot jam. The pink hue makes them so festive and fun, and honestly, who can resist a pretty biscuit? They’re perfect for gifting, sharing with loved ones, or simply enjoying with a cup of tea.

Ingredients

Here’s what you’ll need to create these delightful biscuits:

• 125 grams butter
• 1/3 cup castor sugar
• 1 tsp vanilla essence
• 2 eggs
• 2 cups self-raising flour
• 1/4 cup milk
• 1/4 cup apricot jam
• 1 & 1/4 cups desiccated coconut
• Few drops pink food colouring
• 1 & 1/2 cups granulated sugar
• 1 cup water

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Desiccated Coconut: This is the star of the show! Make sure it’s finely shredded for the best texture. You can lightly toast it in a dry pan for extra flavour, but it’s not essential.
• Apricot Jam: I love apricot jam for its delicate flavour, but feel free to experiment! Peach, mango, or even rose petal jam would be absolutely divine. In some parts of India, you’ll find people using imli (tamarind) chutney for a tangy twist – definitely worth a try if you’re feeling adventurous!
• Pink Food Colouring: Gel food colouring gives the most vibrant colour, but liquid works too. Start with just a few drops and add more until you reach your desired shade of pink.
• Butter: Using softened butter is key for a light and fluffy biscuit. Take it out of the fridge about an hour before you start baking.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these beauties:

1. Make the Syrup: In a saucepan, combine the granulated sugar and water. Bring it to a boil, then reduce the heat and simmer until it’s slightly thickened – about 5-7 minutes. Keep it warm; we’ll need it later.
2. Colour the Coconut: While the syrup simmers, mix the pink food colouring into the desiccated coconut. Set this aside – it’s going to be our gorgeous coating.
3. Prep the Oven: Preheat your oven to 180°C (356°F). Line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
4. Cream the Butter & Sugar: In a large bowl, cream the butter until it’s light and fluffy. Gradually add the castor sugar and vanilla essence, beating until everything is beautifully combined and creamy.
5. Add the Eggs: Add the eggs one at a time, mixing thoroughly after each addition. Add a few drops of pink food colouring and mix well.
6. Fold in the Flour & Milk: Gently fold in the self-raising flour and milk until just combined. Don’t overmix! You want a thick, smooth batter. Transfer the batter to a piping bag.
7. Pipe & Shape: Pipe small rounds of batter onto the prepared baking sheets. Use scissors to cut the batter cleanly, and then gently smooth the tops with a little water. This helps them bake evenly.
8. Bake to Golden Perfection: Bake for 8-10 minutes, or until the edges are golden brown. Let them cool completely on a wire rack.
9. Assemble & Coat: Warm the apricot jam in the microwave for about 20 seconds to make it easier to spread. Sandwich the cooled biscuits together with a generous spoonful of jam. Dip each sandwich into the warm syrup, and then roll it in the pink coconut until it’s fully coated.

Expert Tips

• Don’t skip the parchment paper! It really does make a difference.
• Be gentle when folding in the flour – overmixing will result in tough biscuits.
• Make sure the syrup is warm, but not boiling hot, when you dip the biscuits.
• For a neater finish, use a small offset spatula to spread the jam.

Variations

• Rose & Cardamom: My friend, Priya, loves adding a teaspoon of rose water and a pinch of cardamom powder to the batter for a fragrant twist.
• Chocolate Coconut: Swap the pink food colouring for cocoa powder and use chocolate jam for a decadent treat.
• Nutty Delight: Add a handful of chopped nuts (almonds, pistachios, or cashews) to the batter for extra crunch.

Vegan Adaptation

Want to make these biscuits vegan? No problem!

• Substitute the butter with a vegan butter alternative.
• Replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
• Ensure your jam is vegan-friendly.

Gluten-Free Adaptation

For a gluten-free version, you can substitute the self-raising flour with a gluten-free flour blend. I recommend using a blend that includes xanthan gum for a better texture. You might need to adjust the amount of milk slightly to achieve the right consistency. Rice flour, almond flour, or a pre-mixed gluten-free baking flour all work well.

Spice Level

These biscuits aren’t spicy at all! But if you want to add a touch of warmth, a pinch of cardamom powder or a few drops of rose water would be lovely.

Festival Adaptations

These biscuits are perfect for so many celebrations!

• Diwali: The pink colour is auspicious and adds a festive touch.
• Holi: The bright colour is perfect for the festival of colours!
• Christmas: Use red and green food colouring for a festive Christmas treat.

Serving Suggestions

Serve these biscuits with a steaming cup of chai, a glass of cold milk, or a scoop of vanilla ice cream. They’re also lovely with a dollop of whipped cream and a sprinkle of chopped nuts.

Storage Instructions

Store the biscuits in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag.

FAQs

What makes these biscuits pink?

The pink colour comes from the pink food colouring added to the desiccated coconut and a little to the biscuit dough itself!

Can I make these biscuits ahead of time?

You can bake the biscuits ahead of time and store them in an airtight container. Assemble them with jam and coconut coating just before serving to keep them fresh.

What can I substitute for apricot jam?

Peach, mango, rose petal jam, or even a tangy imli (tamarind) chutney would all be delicious substitutes.

Is self-raising flour essential for this recipe?

Self-raising flour makes the biscuits light and fluffy. If you don’t have it, you can use plain flour and add 1 tsp of baking powder per cup of flour.

How do I achieve a perfectly smooth finish on the biscuits?

Dipping your finger in water and gently smoothing the tops of the piped biscuits before baking helps create a smooth finish.

Can I freeze these biscuits?

Yes! Freeze them in an airtight container for up to a month.