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Thumbs up, BK!!!! This recipe is awesome! The dough comes together quickly and easily and the bikkies come out heavenly! Loved their soft texture with a nice crunchy crust. The flavour combination of the toasted coconut with the sweet banana and vanilla is superb! Mmmm!
I made half the recipe using all whole spelt flour and upping the coconut. This way I ended up with 7 large bikkies, which were instantly devoured. :)
THANK YOU SO MUCH for sharing this keeper with us!
Made and reviewed for the Aussie/NZ Recipe Swap #46 November 2010.
Wow I loved these! I used really ripe bananas and the flavour was awesome! I also added some cinnamon because I love it, but I don't think you need to add anything to this recipe it's delicious and low in sugar which makes great school snacks for the kids! Thanks SO much this is going in my regular recipes for sure
Not quite enough banana flavor for us. May try with 2 bananas and less milk next time. (or replace vanilla with banana extract). The biscuit was nice and light, though, and we liked the pieces of coconut in them.
Very, very different from the usual biscuit I've had...and, very nice! I did add some butterscotch chips to half of the biscuits, & like those equally as well. In fact, as with many such goodies around my place, they didn't last any time at all! Golly, I wonder why! Thanks for the great recipe!
Delicious, very mild. Most Americans will want to add sugar, perhaps in a glaze or a fruit compote. Instead of butter, we used coconut oil and instead of regular milk, we subbed almond milk, because of lactose issues. These substitutions actually enhanced the tropical coconut flavor! We also tend to dust these with nutmeg or cinnamon-sugar. Bravo, Baby Kato! Thanks for the recipe.
What a lovely treat with my coffee today. I used Splenda for the sugar and doubled the shredded coconut (chopped it fine for small bits) and completely enjoyed the outcome. You have a great recipe here my friend and I can very easily see myself making these again. :D