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Coconut Biscuits

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! 

coconut biscuits

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.

The ingredients you’ll need are:

  • desiccated coconut 
  •  caster sugar
  • eggs.

The measurements can be found in the recipe card at the bottom of this post.

The method is simple.

Beat the eggs lightly and then add to the. other ingredients. You should have a dough-like consistency and be able to easily roll the mixture into small balls.

Spoon out mixture using a dessert spoon and shape into small balls, a little smaller than a golf ball. You should have about 18 in total.

Place apart on a well-greased baking tray, leaving room for each biscuit to spread.

Then into the oven they go.

ingredients for coconut biscuits

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.




coconut biscuits collage pin

The best coconut biscuits ever

This is absolutely my go-to coconut biscuits recipes.

It’s quick, easy and the results are excellent.

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!

coconut biscuits pin

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.

Love the serving platter I’ve used here?

This is the highly-collectible Old Country Roses pattern by Royal Albert.

serving platter old country roses design by royal albert

Nana Ling’s Coconut Biscuits recipe

Keep scrolling for the tested and tweaked version.

coconut biscuits recipe

If you love Coconut Biscuits you might also like…

coconut biscuits

Coconut Biscuits

These coconut biscuits are simple – with just 3 ingredients and 4 steps – but oh-so-delicious. Be sure to rate this recipe if you love it!
4.85 from 39 votes
Print Pin Rate
Course: Dessert
Cuisine: Australian
Keyword: coconut biscuits
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 18 pieces
Calories: 101kcal


  • 125 grams desiccated coconut (1 1/2 cups)
  • 225 grams caster sugar (1 cup)
  • 2 medium-sized eggs (100 ml whisked egg)


  • 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.
    coconut biscuits on tray
  • Cook for 15 minutes at 180 degrees celsius (fan-forced).
  • Allow to cool completely before serving.


Calories: 101kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 10mg | Potassium: 44mg | Fiber: 1g | Sugar: 13g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Recipe Rating

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Sunday 31st of January 2021

Thought I’d try this recipe for a change but sadly Far to sweet like eating sugar biscuits won’t make again


Monday 1st of February 2021

Sorry you didn't like the recipe!


Thursday 29th of October 2020

I absolutely cannot make this recipe work. Following the recipe, I end up with what looks like a sunny-side-up egg. I tried halving the sugar and ended up with a mound. The more sugar I add, the larger the thin puddle around the mound, but the mound hardly spreads. I tried putting it in the fridge/freezer for various lengths of time and found that it only makes the mound more prominent on top of the puddle. I've tried adding more eggs/egg whites to no real effect. The inside of the mounds are light and airy, and it tastes delicious. I'm disappointed this didn't work for me.


Monday 2nd of November 2020

Hi Mari. Gosh, I'm disappointed too as it works so well for me and is so simple. I've had a couple of other people have issues too, though, and have added as much information as possible to the recipe to help. I think egg size was an issue for some people so i've added the quantity in mls. Is the mixture fairly firm when you roll into balls? It should easily shape into a ball. If not, add more coconut until it can easily be shaped. If the biscuit is looking like a sunny side up egg, it sounds like the biscuits are spreading too quickly, too, which may mean your oven temperature is too high. Perhaps try dropping the temperature by 10 degrees. Let me know if you try this again and find success. Good luck!


Saturday 26th of September 2020

The best i ever had! Thanks for sharing!


Monday 12th of October 2020

You're welcome. Enjoy :)


Sunday 20th of September 2020

Hey! Could you freeze these?


Monday 21st of September 2020

Hi Sarah! Yes, they should freeze well for up to a couple of months. Happy cooking :)


Saturday 19th of September 2020

I put a little bit of jam on mine, and the house smells amazing


Monday 21st of September 2020

Amazing :) And a lovely idea 💕 Happy cooking Kellie!

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