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.
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.
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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.
I love anything to do with coconut; what a delightful recipe. I really must try it soon.
I love the premise of your blog!
Hi Awanthi. It’s definitely one worth trying if you’re a coconut fan. There are quite a few other recipes with coconut in the book – I think my great Nana Ling must have loved coconut too! Thanks for your lovely comment.
Thanks for your step by step easy method to doing these tasty biscuits. Great option to gift friends and family.
These look delicious and scrumptious! Wish I had these and a cup of coffee right now!
I’m a sucker for anything coconut and anything this easy!
Really Nice! I used half a cup of sugar.
Excellent news! I’ll have to try them with 1/2 cup sugar, too.
I used Natvia
Nice! Did they work well? Thanks for sharing 🙂
These sound simple but I bet they taste delicious!! I can’t believe they are only using 3 ingredients. Yum, can’t wait to try them out!!
Love finding hand written recipes that are passed down! These sounds delicious!
Hi Maureen. Sorry you had this problem. I’m going to revise the recipe to show a picture of the uncooked balls on the tray. The mixture should hold together well and then only spread into a nice cookie shape. Did you use dessicated coconut? Did you use medium-sixed eggs? (I’m also going to update the recipe to clarify that dessicated coconut and medium-sized eggs should be used.) You could also try using a baking tray lined with baking paper rather than a greased tray to prevent the spreading. Chilling the mixture in the fridge before rolling them out into balls may also help.
I have to try these coocnut biscuits, So yummy looking!
They are indeed yummy and so, so simple! Enjoy 🙂
My batter/dough was wet and didn’t roll into balls—so I added a few handfuls of corn flakes, sprinkled medium-coarse Himalayan salt over the drops, and ended up with tasty macaroons. I weighed shredded (dried) coconut and organic cane sugar and used two medium-ish eggs. Maybe one less egg in the future?
Hi Lulu. The recipe uses desiccated coconut rather than shredded coconut. I suspect this may be the issue. I’m also going to clarify in the recipe that it’s caster sugar that I use. Sounds like you rescued these and made something lovely in any event! Thanks for your comment and hope this helps 🙂 Libby
I’m dieing to make these but only have brown sugar….
What do you suggest?
Hi Sarah. You can generally substitute 1 cup of brown sugar for 1 cup of caster sugar. I haven’t tried it with this particular recipe but now that you mention the idea I think it might work well! Good luck!
These are delicious. I also had a problem with the consistency of the dough. It was much too runny to make into balls. But I simply added more coconut, and more sugar, and they turned out great. I think the problem was that I used large eggs (I don’t think my store even has medium eggs). They are light and airy, and really really easy!
Hi Catherine. Thanks so much for the feedback and 5 star rating – it’s much appreciated. I’m going to make these up again and measure the eggs and add a note about adjusting the amount of dry ingredients if you use larger eggs. Thanks again and so glad you love the recipe 🙂
I put a little bit of jam on mine, and the house smells amazing
Amazing 🙂 And a lovely idea 💕 Happy cooking Kellie!
Hey! Could you freeze these?
Hi Sarah! Yes, they should freeze well for up to a couple of months. Happy cooking 🙂