Crisp Coconut Biscuits

My Favourite Biscuits 

Crisp Coconut Biscuits myfavouritepastime.com_0132The word biscuit has different meanings depending on the part of the world you live in. For this post, think about the biscuits from Europe and other parts of the world. In these places, biscuits are hard or crisp, usually thin and mostly sweet. They are served with tea, but can also be used a snack. There are several different types of biscuits. The most common are: Digestives, Marie, Rich Tea, Nice, Ginger Snaps/Ginger Nuts, Custard Creams, Bourbons, Shortcake and Hobnobs, just to mention a few.

Crisp Coconut Biscuits myfavouritepastime.com_0131The coconut biscuits I’m sharing today are simple, crisp with lots of coconut. If coconut is not one of your favourite ingredients, then just admire the photos and pass. I wish you a great week!

  • Ingredients
  • 125g (½ cup, 4½oz) butter
  • 220g (⅘ cup, 8oz) sugar
  • 2 eggs
  • 300g (2¼ cups, 11oz) self-raising flour
  • 90g (1 cup, 3oz) desiccated coconut
  • 55g (¼ cup, 2oz) sugar, extra
  • 30g (¼ cup, 2oz) desiccated coconut, extra

Crisp Coconut Biscuits myfavouritepastime.com_9360Please always remember to assemble all ingredients before you start. Please note I halved the ingredients and made only 20 biscuits

Crisp Coconut Biscuits myfavouritepastime.com_9362Beat butter and sugar in a medium bowl with an electric mixer .

Crisp Coconut Biscuits myfavouritepastime.com_9367until light and fluffy, then add eggs, one at a time,

Crisp Coconut Biscuits myfavouritepastime.com_9369and beat until combined.

Crisp Coconut Biscuits myfavouritepastime.com_9380Stir in sifted flour and coconut in two batches.

Crisp Coconut Biscuits myfavouritepastime.com_9386This is what the final mixture looks like

Crisp Coconut Biscuits myfavouritepastime.com_9388Roll level tablespoons of mixture into balls, press one side of balls firmly into extra sugar and coconut to flatten,

Crisp Coconut Biscuits myfavouritepastime.com_9395Place them 4cm apart on greased oven trays. Bake at 425°F (210°C) about 12 minutes or until lightly browned. Loosen while warm. Cool on wire racks

Crisp Coconut Biscuits myfavouritepastime.com_0130They tasted delicious

Crisp Coconut Biscuits myfavouritepastime.com_0128I nibbled them for about two days, then they were gone!

Crisp Coconut Biscuits

Preparation time: 20 minutes; Baking time: 12 minutes; makes: 40

Ingredients

  • 125g (½ cup, 4½oz) butter
  • 220g (⅘ cup, 8oz) sugar
  • 2 eggs
  • 300g (2¼ cups, 11oz) self-raising flour
  • 90g (1 cup, 3oz) desiccated coconut
  • 55g (¼ cup, 2oz) sugar, extra
  • 30g (¼ cup, 2oz) desiccated coconut, extra

Instructions

  1. Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy.
  2. Add eggs and beat until combined. Stir in sifted flour and coconut in two batches.
  3. Roll level tablespoons of mixture into balls, press one side of balls firmly into extra sugar and coconut to flatten, place about 4cm apart on greased oven trays.
  4. Bake at 425°F (210°C) about 12 minutes or until lightly browned. Loosen while warm. Cool on wire racks.

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked at 425°F (210°C) for 13 minutes.
  • I always weigh my ingredients, especially the flour and butter. You can use cup measures, but please note that if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125 g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My advice: please use a weighing scale for best results!
  • You can make your own self-raising flour. Add I teaspoon baking powder for every 125g, all-purpose flour.

myfavouritepastime.com

 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

57 thoughts

    1. Hi,
      Thanks for teaching me something new. I didn’t know where Pondicherry is until I googled. I had a good laugh! I love all sorts of biscuits!
      Liz

    1. Oh Lord dipped in chocolate sounds even better. Next time they will be surely dipped into some nice syrupy chocolate! Enjoy the new week!
      Liz

      1. Ok, I made these yesterday!!! AWESOME!! I managed to chill a little of the dough, roll it and cut them into bears to put in the boys’ lunches today for their first day of school (their mascot is a bear)! The rest I covered in melted dark chocolate. Heavenly! I had to pop them in the fridge to get the chocolate to set since it is insanely hot here. Thanks for another superb recipe.

        1. Hi Mama D,
          I am so glad you made them. What a great idea-chilling and rolling into bears for lunch. School is already on? Mine are not going back to school until September 2nd. The next time I shall also do that chocolate trick. Thanks so much for trying and loving and coming up with great ideas. I wish you a fabulous week!
          Liz

        2. They two boys started yesterday! I am so happy! Only one left. I will be able to get so much more done with just the one, even if he is my whiny boy! They loved their first day too so we’re all happy. The cookies were wonderful. I’m planning on a cup of tea and cookie later today, maybe. Not sure I can handle hot tea…yesterday we waited outside in 101 heat index for 30+ minutes for the bus! Enjoy the rest if the week.

        3. Thank you. Nice to know you’ll be having only one boy to keep you company during school. Our weather is still very cool. I’ve had a lot of masala tea this summer. I’ve just downed one right now. Have a great weekend!
          liz

    1. I am glad I’ve convinced you otherwise. I love coconut in everything I cook. Enjoy the new week and thanks for the multitude of likes!
      Liz

  1. Australia, Fiji and New Zealand consider them biscuits or bickies too! Must be an English or European term. Now I gave to ask, why do we call them cookies? Weird name when you think about it! I’m particularly fond of coconut in any form, except as a coating on shrimp! After checking into hotel for the night, the concierge came up with a plate on which were two -two toned chocolate covered strawberries, A couple of nice ripe blackberries and a Chinese gooseberries, along with a bottle of water and two apples. At turn down time, there appeared another bottle of water and a chocolate on my pillow! A great start to my trip! Tomorrow we start our cruise. The two kids have no idea!! Such fun…they think I just came over to join them for a bit of shopping. Thanks for another great recipe Liz!

    1. Hi Sandy,
      They certainly want you to eat healthy and drink lots of water. How lovely. Reminds me of a time I went to South Africa (Johannesburg) for a meeting. First there was a welcome bottle of wine. Breakfast was something else. I’ve never seen so much food in my life. There was everything from eggs, to steak, to spinach, to pastries, fries, pancakes, crepes, bread, oatmeal, selection of cereals, a barrage of fruits etc. I can never forget my stay there. I used to get overwhelmed in the morning…so much food to choose from. In the evening there was always a chocolate on my pillow, beddings turned down for the night, with some rose petals and the bedside light dimmed down. On the last day I got an extra large chocolate on my pillow. I didn’t want to leave. I wanted to stay forever…anyway Sandy, I hope you enjoy your cruise. Best wishes!
      Liz

    1. Oh don’t worry. I think half the people in the world don’t like coconut. I was brought up eating lots of it so I developed a taste, early in life. I add coconut to anything and everything and lots of people eat it but don’t even realize it’s there! LOL. I wish you a lovely week!
      Liz

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