I do love a nice coconut biscuit that can be dunked in a refreshing cup of tea. So when I found a recipe for such a biscuit, on Woman’s Weekly I decided to try it. That recipe is for a gluten free version, but mine is not gluten free, since I used ordinary plain flour. I also adjusted the recipe slightly as I wanted to have an easy to divide amount of dough to make 16 biscuits.
It is easy enough to divide dough into 16 balls, but I prefer to weigh each ball to make sure they are all the same weight. Hence the minor adjustments in the recipe which allowed me to make balls that weighed 30 grams each, just a perfect size.
The recipe is very simple indeed, and takes less than an hour from start to finish. It is also ideal to make with children who would have a lot of fun rolling the balls and then coating them in extra coconut and topping them with half a glace cherry.
Crunchy Coconut Biscuits – Video
- 65g unsalted butter, softened
- 135g caster sugar
- 1 large egg (in USA extra large)
- 70g dessicated coconut
- 160g plain flour
- 8 glace cherries, halved
- 30g dessicated coconut for rolling
- Preheat the oven to 180C/160Fan/350F.
- Line two baking trays with parchment paper.
- In a bowl cream the butter and sugar together.
- Add the egg and whisk to combine.
- Add the 70g of coconut and the flour and mix until just combined.
- Roll the dough into 16 balls of even size(about 30 grams)
- Roll each ball in the extra coconut and place on a baking tray, then flatten the balls into a 2 inch disc.
- Add half a .glace cherry to the centre of each disc.
- Place in the oven and bake for 15 to 18 minutes until the coconut is just beginning to turn a toasty golden brown colour.
- Remove from the oven and place on a wire rack to cool.