Looking for the ultimate Coconut Biscuits Recipe?
That was me, too. Until I found this one!
The (perfect) recipe for Coconut Biscuits
I've tried countless recipes over the years, some quite fiddly, searching for the perfect 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!
Here, I've used my Nana Ling's easy 3-ingredient recipe.
(With a few tiny tweaks, including the oven temperature, so keep scrolling to find the recipe card at the bottom of this post rather than relying on the original recipe pictured below. Plus I've added a few useful tips.)
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 these biscuits blew me away!
Yum!
- The recipe produces a sweet biscuit with a crunchy shell, chewy centre and plenty of coconut goodness.
- You'll also love this recipe because it's super easy, takes just 5 minutes to whip up the mixture and the baking time is just 15 minutes.
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.
Okay, have I sold you?
Let's get going with the recipe.
Ingredients for Easy Coconut Biscuits
The ingredients you'll need are:
- desiccated coconut (unsweetened)
- caster sugar (superfine sugar)
- eggs.
That's right. This is a 3-ingredient recipe!
The ingredient measurements can be found in the recipe card at the end of this post.
How to make Coconut Biscuits
The method is simple.
Super, super simple.
It's all in the recipe card below.
But I'm going to run through it all here too in detail (there aren't many!)
Prepping
Pre-heat the oven to moderate (180 degrees celsius/355 degrees fahrenheit).
(Yes, Nana Ling's original recipe says bake in a hot oven but I found a hot oven burnt the biscuits. Moderate is perfect.)
Grease the baking trays. You'll need two of them.
Mixing
Place the coconut and sugar into a mixing bowl and whisk together to combine well.
Beat the eggs lightly and add to the mixture.
Mix well with a wooden spoon to form a soft, dough-like consistency.
Spoon out the mixture (about a tablespoon) and shape into small balls.
TIP: If the mixture is too soft to form balls, add a little extra coconut or place in the fridge for 15 minutes before attempting to roll again.
You should end up with about 18 balls in total.
Place at least 5cm apart on the baking trays. This leaves room for the biscuits to spread.
Baking
Okay, into the pre-heated oven they go.
Bake for 15 minutes.
Allow these biscuits to cool completely on the trays.
TIP: Use a spatula to gently lift the biscuits from the tray if necessary.
Enjoying your Coconut Biscuits
- Store biscuits in an airtight container for up to a week.
- Freeze biscuits for up to 3 months. Make sure biscuits are completely cooled before wrapping individually and freezing in an airtight container.
Variation ideas
This is absolutely my go-to recipe. 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 really does pay to cut out unnecessary complexity and do it the simple way.
However, if you do want to switch things up a bit, here are some ideas for how you can adapt this recipe:
- Substitute the sugar with a sugar sweetener. I haven't tried this myself, so I'd love to hear from you in the comments below if you do try this substitution.
- Add some lemon zest when adding the egg for lemon coconut biscuits.
- Drizzle some melted chocolate over the biscuits once they are cooled for some added indulgence.
This recipe is another of Nana Ling's handwritten recipes that stands the test of time.
And if you love this recipe, you might also like one of these recipes: Coconut Ice, Coconut Cake, Mars Bar Slice, Jelly Slice, Chocolate Ripple Cake, Cornflake Cookies, Cream Scones, Iced Vovos and Honey Joys.
Coconut Biscuits
Equipment
- 2 baking trays
Ingredients
- 125 grams desiccated coconut (unsweetened) (1 ½ cups)
- 215 grams caster sugar (superfine sugar) (1 cup)
- 2 medium-sized (60 gram) eggs (100 ml whisked egg)
Instructions
- Pre-heat oven to moderate (180 degrees celsius/355 degrees fahrenheit).
- Grease baking trays.
- Place coconut and sugar into a mixing bowl. Whisk to combine.
- Beat eggs lightly and add to the mixture. Mix well with a wooden spoon to form a soft, dough-like consistency.
- Spoon out mixture (about a tablespoon) and shape into small balls. (See tip 2 below if your mixture isn't holding together.) Place at least 5cm apart on baking trays.
- Bake for 15 minutes at 180 degrees celsius (fan-forced).
- Allow to cool completely in trays.
Video
Notes
- Make sure you use unsweetened desiccated coconut rather than shredded coconut or coconut flakes.
- If mixture is too soft to form balls, add a little extra coconut or place in the fridge for 15 minutes before attempting to roll again.
- Use a spatula to gently lift the biscuits from the tray if necessary.
Taratan
These sound easy, quick and delicious. I'm wondering if they can be made ahead. How long will they keep in an airtight container? Thanks!
Libby Hakim
Hi. Yes, they should last about a week if stored in an airtight container. I'll add that info to the post when I'm updating it. Thanks!
Meera
Hi Libby,
I am really keen on making these biscuits because they seem so easy and delicious BUT I have fresh coconut. Wish there was some way of making them with it. I love the recipe also because it has no wheat in it!
Libby Hakim
Hi Meera. They are lovely biscuits. I found this on the web about how to turn fresh coconuts into desiccated coconut: https://thecoconutmama.com/desiccated-coconut-recipe/ Perhaps you could try that if you are really keen! Happy cooking!
Helen
Can I roll the batter out int a flat tray and secure them into squares and bake them?
Thank you
Libby Hakim
I haven't done this myself but I imagine it would be fine to bake it like this. Happy cooking!
MYNHA
Hi..Thank you for such a yummylicious biscuit.I made them and they were perfect.
Libby Hakim
Awesome! Glad you enjoyed. Thanks for the rating and review 🙂
Catherine
Can you please tell me what the temperature would be for a gas oven
Would love to try the recipe
Libby Hakim
Hi Catherine. Try Gas Mark 4-5. Good luck!
Serena
I made these to the exact recipe and oven temp and they were a disaster - very flat- and stuck to the baking parchment
Libby Hakim
Hi Serena. I'm not sure why some people have issues with this recipe – people seem to either love it or hate it! I've tried to be as precise as possible in the ingredients and instructions so it has me very puzzled why people get such opposite results. Did you use desiccated coconut? And measure the eggs?
Meryl
Was about to make this recipe when I realised the ingredient amounts are listed wrong and the grams listed is NOT the same as the cups quantity listed … ie the recipe states:
125 grams desiccated coconut (1 1/2 cups)
225 grams caster sugar (1 cup)
Is this really meant to be 1.5 cups of coconut and 1 cup of sugar (ie more coconut that sugar)?? As if you follow the grams quantities you are putting in way more sugar (at 225g) than coconut (at 125). It has to be one way or the other … can’t be both.
I think that is why some people love this recipe (as they are correctly making it using the cup measurements) whilst others are weighing with scales and have the coconut and sugar grams amounts mixed up!
Libby Hakim
Hi Meryl. I've just checked and the amounts for both are correct. The sugar is less in cups but more in grams because it's a lot heavier than coconut. Thanks for the feedback, however it's a bit unfair to give me two stars when you clearly state you haven't even attempted the recipe! If you do try it, let me know whether the rating changes 🙂 Thanks!
Maria
I could not get this recipe to hold the biscuits to gether and they seemed to not stay together to be able to shape them to put them on the baking tray to bake them can I ask u if these recipes have been tested and definitely will hold to shape them and bake them is they some better way to be abltmevto get them shaped with them been crumbly and break up before baking them please reply back thanks
Libby Hakim
Hi Maria. Thanks for this feedback. This recipe has been tested - several times by me and others (including a radio host) with success, however I have had a few people provide similar feedback to yourself. I have looked over the recipe and clarified that it's desiccated coconut required (not shredded) and I even provided the measurement for the eggs to take account of any differences in the size of the egg. I will test it again as this is a mystery what's happening for some and it works so well for me. My only suggestion is to add some more coconut. But rest assured I'll try to get to the bottom of this!
Loulou
Thought I’d try this recipe for a change but sadly Far to sweet like eating sugar biscuits won’t make again
Libby
Sorry you didn't like the recipe!
Mari
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.
Libby
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!
Franz
The best i ever had! Thanks for sharing!
Libby
You're welcome. Enjoy 🙂
Sarah
Hey! Could you freeze these?
Libby
Hi Sarah! Yes, they should freeze well for up to a couple of months. Happy cooking 🙂