Who loves coconut biscuits, or coconut macaroons as they are sometimes called? I certainly do. I’ve tried countless recipes over the years, some quite fiddly, searching for the perfect coconut biscuit. 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 only only 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 – though my curiosity levels were. It just seemed to simple.
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.
Is simple best after all?
There’s only one word to describe what came out of the oven: wow.
This recipe produces a sweet biscuit with a crunchy shell, chewy centre and plenty of coconut goodness.
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.
- 125 grams desiccated coconut
- 1 cup caster sugar
- 2 medium-sized eggs
- Put coconut and sugar into a bowl. Mix well.
- Beat eggs lightly and add to the mixture. Stir to combine.
- Shape into small rounds and place on a well-greased baking tray.
- Cook for 15 minutes at 180 degrees celsius (fan-forced).
- Allow to cool completely before serving.