Skill level: Easy peasy
Costs: Cheap as chips
Our coconut biscuits are very moreish. Everyone deserves a tasty teatime treat every now and again and these sweet, coconut topped biscuits are the perfect recipe - and ready in no time! In fact, these coconut biscuits can be on the table in 30 minutes so you had better get the kettle on. We’ve used desiccated coconut, which not only adds a delicious coconutty flavour; it also adds an extra bite to the biscuit’s texture. Top with extra coconut if you’re a real fanatic and perhaps drizzle over some melted chocolate if you want to re-create your favourite coconut chocolate bar. This recipe will make around 15 to 20 biscuits but it is very easy to scale up the ingredients if you need more. We are certain they will fly off the plate as soon as they are cool enough to eat so if you don’t want to miss out, definitely bake more. For an even bake, make sure the raw dough balls are all equal in shape and size. You could weigh the dough and calculate how much each individual biscuit should weigh if you want to be super precise. Everyone deserves a tasty teatime treat every now and again and these sweet, coconut topped biscuits are the perfect recipe - and ready in no time!
- 100g (4oz) butter, softened
- 25g (1oz) cornflour
- 75g (3oz) plain flour
- 25g (1oz) icing sugar
- 50g (2oz) desiccated coconut
Top tip: To ensure the biscuits cook evenly, make sure they're all the same size and shape.
- Mix together the butter with the cornflour, plain flour and icing sugar. There is no need to use a spoon, your fingers, or your children’s will work perfectly. Once combined, form the mixture into small balls and roll each one in the desiccated coconut.
- Place the on a lined baking sheet making sure you leave plenty of space between each ball. When they bake they will sink and spread. Press down lightly with the back of a fork on each ball of dough. Bake at 180°C (350°F, gas mark 4) for 15-20 minutes or until golden.