Coconut Cheesecake Biscuit Bombs
Prep time
Cook time
Total time
These Coconut Cheesecake Biscuit Bombs are the perfect super easy, super delicious dessert for my fellow coconut lovers! They start with prepared biscuit dough and come together quickly with no fuss! To toast coconut for the topping, just bake it at 350 degrees, tossing it regularly, for 4-6 minutes. Keep a close eye on it because it goes from toasted to burnt very quickly.
Serves: 8
  • 1 can (8-count/16.3 ounces) Pillsbury Grands! Biscuits or similar product
  • 1 (8-ounce) packages cream cheese, softened
  • scant 1/4 cup sugar
  • 1/2 cup sweetened shredded coconut, plus extra for toasting for topping (optional)
  • 1 egg
  • 3/4 teaspoon coconut extract, divided
  • 1/2 cup powdered sugar
  • 1-3 tablespoons coconut milk
  1. Preheat oven to 350°F. Spray a 9-inch round cake pan or pie plate with nonstick cooking spray.
  2. In a large bowl, mix cream cheese, sugar, shredded coconut, 1/4 teaspoon coconut extract, and egg together until combined.
  3. Unroll biscuits. Flatten each biscuit, place about 1 1/2 tablespoons of coconut mixture in the center, and pinch together the edges of the biscuit to conceal. Place in prepared pan with the seam down.
  4. Bake 20-22 minutes, or until deeply golden brown (let them get pretty dark on top to ensure they’re cooked all the way through). Cool at least 10 minutes before icing and/or serving.
  5. To make icing: whisk powdered sugar, 1/2 teaspoon coconut extract, and enough coconut milk to make it a pourable consistency. Top with toasted coconut. Serve warm.
  6. Store covered for up to 2 days in the fridge.
Recipe by Willow Bird Baking at