Coconut fingers Recipe

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makes:

12

Cost:

cheap

Prep:

20 min

Cooking:

15 min

Nutrition per portion

RDA
Calories 65 kCal 3%
Fat 3g 4%
  -  Saturates 3g 15%

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

Ingredients

  • 2 medium egg whites
  • 45g (1½oz) caster sugar
  • 60g (2oz) desiccated coconut
  • 60g (2oz) ground rice
  • 15cm (6in) square tin, lined with Bakewell paper

Method

  • Set the oven to 190°C/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.)

  • Spread the mixture in the tin. Bake for 10-15 mins. Take out of the oven and cut into fingers while still warm.

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Crushed, roasted nuts can be sprinkled for added crunch.