Guyanese Coconut Buns Recipe -
Guyanese Coconut Buns Recipe

Guyanese Coconut Buns

Recipe by  

"My best friend gave me this recipe she was given while in British Guyana. You can substitute butter with margarine if the thought of a half pound of butter terrifies you :-) These are really delicious!"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
  3. Bake for 20 minutes in the preheated oven, or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2009

You need butter, cinnamon, and sugar also. Plus you can add raisins or cranberries if you want to.

Most Helpful Critical Review
Apr 08, 2005

Only a light coconut taste, I prefer something stronger, sorry! I would say these are more like cookies rather than buns. Still pretty good though! Just not what I expected...

Apr 21, 2008

I really enjoyed this recipe. I made it with margarine and added 1/2 cup brown sugar and 1/2 cup white sugar and it turned out great. It was tastier than the coocnut buns that we buy at the bakery.

Mar 16, 2011

Good recipe but needs adjustment for GREAT recipe. First, the combined liquid of 2 eggs, 1/2 cup milk and the extracts is way too much. This results in pancake-like buns. I used 1 egg, 1/4 cup COCONUT milk and the extracts instead. Even this adjusted amount may still be too much. Add just enough of the combined liquid only until mixture comes together to form a biscotti-like dough. I used 1-1/4 cups of sweetened coconut flakes and 1 cup currants as well. Drop tablespoons of the dough on parchment-lined cookie sheets (do not compact) and press in 3-5 halved macadamia nuts on top. Bake as directed until tops are golden brown. You will not be disappointed!

Dec 29, 2010

I just made the recipe, but did use coconut milk and coconut extract in place of the almond. The flavor is great, but they came out flat as a pancake. I also put some in a cupcake pan, so now I guess you can call them a muffin in place of bun. Not sure about the reaction between baking powder & coconut milk -- will try again. from Foodie

Dec 02, 2010

I used coconut milk and added more coconut (about 1 1/4) and it turned out just the way my mom's coconut buns come out!! LOVE it!!

Jan 18, 2011

I haven't tried this recipie but I also make coconut buns. When making this recipie people shouldn't be afraid to add extra coconut or dried raisins or cranberrys. I'm sure this is a delicious recipies and perhaps I'll try it soon.

Sep 19, 2013



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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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