or scroll for tips (and a little nostalgia).
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.
I’ve been trying too hard, it seems!
Easy Coconut Biscuits: 3 ingredients, 4 steps
This Coconut Biscuits 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
The measurements can be found in the recipe card at the bottom of this post.
How to make Coconut Biscuits
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.
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.
The best Coconut Biscuits Recipe ever
This is absolutely my go-to recipe for Coconut Biscuits.
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!
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 old fashioned 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.
Nana Ling’s Coconut Biscuits Recipe
Keep scrolling for the tested and tweaked version.
If you love Coconut Biscuits you might also like…
- Coconut Cake
- Ginger Biscuits
- Mars Bar Slice
- Cornflake Cookies
- Cream Scones
- Iced Vovos
- Honey Joys.
- 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.
- Cook for 15 minutes at 180 degrees celsius (fan-forced).
- Allow to cool completely before serving.
- Make sure you use desiccated coconut.
- If mixture seems too runny to form balls, add a little extra coconut.