m. c. de marco: The New Kitchen Cookbook

Coconut Oil Biscuits

This recipe has been altered slightly from oh, ladycakes' and some simpler recipes for biscuits made with coconut oil. It’s also not unlike my Guinness biscuit recipe. It came with weights and I mostly used them, especially for the gooey coconut oil.

Caution: Some people react poorly to coconut oil.

Makes six large or 10–12 small biscuits.


  • 2 ¼ c. (315 g.) flour
  • 1 T. tapioca starch (polvilho doce)
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 6 T. (65 g.) coconut oil
  • 1 c. almond and/or coconut milk


  1. Preheat oven to 425°.
  2. Mix dry ingredients well.
  3. Work in the oil with your fingers to make coarse crumbs.
  4. Mix in almond milk without overmixing.
  5. Turn onto a floured surface and pat out into a rectangle about 2/3" thick.
  6. Dust with flour and fold into thirds like a letter.
  7. Pat out, dust, and fold again.
  8. Pat out again.
  9. Cut into the desired number of squares or hexagons with a knife or cookie cutter.
  10. Bake on parchment paper for up to 15 minutes or until golden specks appear.


Most such recipes don’t include the starch. Oh, ladycakes lists some less successful variants of the recipe as well.