Updated: 20 June 2020
Looking for the ultimate Coconut Biscuits Recipe?
I’ve tried countless recipes over the years, some quite fiddly, searching for the perfect coconut biscuit (or coconut macaroon as they are sometimes called). However, I’ve never quite been satisfied with my coconut creations.
Until now.
I’ve been trying too hard, it seems!
Three ingredients, four steps
This recipe is easy peasy, with just three ingredients and four simple steps.
I have to admit my expectations weren’t high when I first found this recipe in Nana Ling’s handwritten cookbook. It just seemed too simple. Way too easy.
But my curiosity levels were high.
I whipped the ingredients together in five minutes, took another five minutes to roll the mixture into balls, and then into the oven they went.
There’s only one word to describe what came out of the oven: wow.
The best coconut biscuits ever
This recipe produces a sweet biscuit with a crunchy shell, chewy centre and plenty of coconut goodness.
So.
So.
Good.
It reminded me of a principle one of my first bosses used to remind me of regularly, the KISS (“Keep it simple, stupid”) principle.
It’s something I’m often reminded of in my work, in life and here in the kitchen. It really does pay to cut out unnecessary complexity and do it the simple way.
As for the coconut biscuits, well they disappeared very quickly. But this recipe is definitely a keeper!
If you’re a fan of coconut biscuits, it’s definitely worth investing 20 minutes of your day to create a batch of Nana Ling’s coconut biscuits.
This recipe stands the test of time. And if you love the recipe as much as I do, please leave a rating or comment below.
Nana Ling’s Coconut Biscuits recipe
Keep scrolling for the tested and tweaked version.
MADE THIS RECIPE?
Give it a star rating below, tag me in your pics on Instagram or share your experience in our friendly Facebook recipe sharing group.
Thank you!
Coconut Biscuits
Ingredients
- 125 grams desiccated coconut (1 1/2 cups)
- 225 grams caster sugar (1 cup)
- 2 medium-sized eggs (100 ml whisked egg)
Instructions
- Put coconut and sugar into a bowl. Mix to combine.
- Beat eggs lightly and add to the mixture. Mix well to form a dough-like consistency.
- Spoon out mixture using a dessert spoon and shape into small balls. You should have about 18 in total. Place apart on a well-greased baking tray, leaving room for each biscuit to spread.
- Cook for 15 minutes at 180 degrees celsius (fan-forced).
- Allow to cool completely before serving.
