Jackass Corn (Coconut Biscuits)

Combine flour, baking soda, nutmeg or allspice, ginger, and salt in a large mixing bowl, stirring together until evenly distributed.

Add sugar and shredded unsweetened coconut to the dry mixture, stirring well to combine all ingredients.

Pour water into the mixture gradually while stirring with a wooden spoon, adding just enough until the dough comes together without crumbling—it should be firm and holdable but not wet.

Turn the dough out onto a clean, lightly floured work surface and knead gently for 1-2 minutes until the mixture is cohesive and even.

Roll the dough into small balls approximately the size of walnuts, then flatten each ball slightly into a biscuit shape with your palm or the bottom of a glass.

Arrange the shaped biscuits on a baking sheet lined with parchment paper, spacing them about 1 inch apart.

Bake at 350°F (175°C) for 12 minutes or until the edges are lightly golden and the biscuits are firm to the touch.

Remove from the oven and allow the biscuits to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.