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Kuih makmur (buttery coconut biscuit): recipe illustration
Snacks & baking

Kuih makmur (buttery coconut biscuit)

Melt-in-the-mouth shortbread-style biscuit made with butter, flour and grated coconut, generously dusted with icing sugar. Much loved during festivities, as it keeps well in a tin for a long time.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

633 kcal per serving

Protein
9 g
Carbohydrates
55.8 g
of which sugars
22.3 g
Fat
39.8 g
Fiber
4.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 160 °C and line a baking tray with baking paper.
  2. Beat the softened butter with the icing sugar until you have a smooth cream.
  3. Add the egg yolk, vanilla and a pinch of salt, then mix.
  4. Fold in the flour and grated coconut until you have a uniform dough.
  5. Shape small balls or crescent shapes, then place them on the tray, spaced apart.
  6. Bake for 15 to 18 minutes, until the edges are lightly golden.
  7. Let them cool before rolling the biscuits in icing sugar.

Variations and tips

Almond version. Replace 30 g of flour with ground almonds for a richer biscuit.

More ideas

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Original Ecomely recipe.