Coconut fingers

(3 ratings)

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A real treat for everybody who likes coconut. These are so more-ish, you can never eat just one.
A real treat for everybody who likes coconut. These are so more-ish, you can never eat just one.
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Costs: Cheap as chips

Woman's Weekly recipe These coconut biscuits are so crumbly, crunchy and sweet. Great as a snack, afternoon tea and for parties. The recipe is updated from the original, taken from a June 1927 issue of Woman's Weekly


  • 2 medium egg whites
  • 45g (1oz) caster sugar
  • 60g (2oz) desiccated coconut
  • 60g (2oz) ground rice
  • 15cm (6in) square tin, lined with Bakewell paper

Crushed, roasted nuts can be sprinkled for added crunch.


  1. Set the oven to 190C/Gas Mark 5. Whisk the egg whites in a large bowl to a stiff froth. Fold in the sugar, then fold in the coconut and ground rice. Mix together lightly. (Add a little milk if the mixture seems very stiff.)
  2. Spread the mixture in the tin. Bake for 10-15 mins. Take out of the oven and cut into fingers while still warm.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 65(kcal)
  • Fat 3.0g
  • Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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