These delicious and buttery Coconut Biscuits are made using just five simple ingredients and can be ready to enjoy in around 20 minutes! Both conventional and Thermomix instructions are also included.
I was stoked when a few years ago I came across this recipe for my Nan’s Coconut Biscuits in one of my Mum’s old recipe books, as they were (and still are) one of my favourite biscuits. Like most of Nan’s recipes, these are really simple to make and use easy to find ingredients.
Why you will love this recipe!
- Five ingredients – do I need to say more?
- Budget friendly – you most likely already have all the ingredients you need for this recipe at home.
- Great for lunch boxes!
- Freezer friendly – freeze these Coconut Biscuits for up to three months.
Coconut Biscuit Ingredients:
To make this Coconut Biscuits recipe, you will need these five simple ingredients:
- Desiccated Coconut – see my FAQ to learn the difference between desiccated coconut and coconut flakes.
- Butter
- Self Raising Flour
- Eggs
- Sugar – you will want to use caster sugar for this recipe.
Frequently Asked Questions about this recipe:
Desiccated coconut is simply coconut flakes which has been ground down to small fine flakes.
It’s really simple to make your own desiccated coconut, simply place 200 grams of coconut flakes into a Thermomix and blitz for 10 seconds, speed 8.
Tips for Making these Coconut Biscuits:
- It is completely normal for your mixture to be quite runny when making this recipe, these biscuits will set once baked.
- To store, place in an airtight container in a cool dry place.
Looking for more Classic Biscuit Recipes?
- Ginger Nut Biscuits Recipe
- Four Ingredient Caramel Biscuits
- Jam Drops
- Honey Biscuits
- Chocolate Chip Cookies
- Easy Anzac Biscuits
- Easy Thermomix Shortbread Recipe
Coconut Biscuits Recipe
Equipment
- 2 x baking trays
Ingredients
- 120 grams Butter softened
- ½ cup Caster Sugar 120 grams
- 2 eggs
- ¾ cup desiccated coconut 60 grams
- 1 cup self raising flour 150 grams
Instructions
- Preheat your oven to 190 degrees celsius (fan forced) and line two trays with baking paper.
- Place the butter and sugar into the bowl of an electric mixer and beat for approximately 6 minutes or until pale and creamy.
- Reduce the speed of your mixer to low and add the eggs one at a time
- Add the self raising flour and coconut and continue to mix on a low speed until combined.
- Drop dessertspoons of mixture onto trays lined with baking paper (mixture will be quite runny)
- Bake for 12 – 15 minutes or until the biscuits begin to turn golden. Cool on trays for 5 minutes and then transfer to wire racks to cool completely.
Thermomix Instructions
- Preheat your oven to 190 degrees celsius (fan forced) and line two trays with baking paper.
- Insert your butterfly into your Thermomix bowl and add the butter and sugar. Mix for 30 seconds on speed 3. Scrape down the sides and mix for a further 10 seconds until pale and creamy.
- Add the eggs and mix for 20 seconds on speed
- Add self raising flour and coconut to your Thermomix bowl and mix for 30 seconds using kneading function. If the mixture hasn’t quite come together, mix for a further 15 seconds using the kneading function or until combined.
- Use a dessert spoon to place the mixture onto the trays, don’t worry, your mixture will be quite runny. Repeat until you have used all of the mixture.
- Bake for 12 – 15 minutes or until the biscuits begin to turn golden. Cool on trays for 5 minutes and then transfer to wire racks to cool completely.
Notes
- These biscuits will last for up to one week in an airtight container
- Don’t worry if your mixture is runny, these biscuits will ‘set’ once baked.
Nutrition
You can find more great snack recipes in our Snack Attack eBook – also available in a Thermomix edition.
You can shop the full range of print and eBooks here.
Millie
I made these a few days ago and they were delicious, I added dried cherries aswell and it was amazing, however, I found the cookies to be more of a Jaffa cake texture rather than a cookie, but still lovely flavours
Liyana
Is there any substitute to self rising flour. Can we substitute it with 1 cup of all-purpose/wholewheat flour. Add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt
Judy
Is the oven temperature of 190 for reinforced or convection oven?
Lauren Matheson
Hi Judy, that is for a fan forced oven. Thanks x
Liyana
Is there any alternate for sugar in this recipe?
Lauren Matheson
Hi, I’m not aware of any substitutions for the sugar sorry
Peta
I prefer to use grams rather than cups, but if I choose to do double or treble quantities only the butter and eggs weight changes. Glad I noticed this before going straight to double quantities…..
Billy
My mix wasn’t runny either, quite the opposite in fact, but they turned out great. Not really crispy like a biscuit, but more ‘cakey’. Will definitely make them again!
Jilly
Hi, glad to hear yours weren’t a runny mix too- I thought I’d got it wrong somewhere! Mine were a little dry, next time I’ll use less coconut & maybe a tad more butter. I used large eggs as well & it was still dry. Also I have almost brand new top range kitchen scales so measurements were spot on. I can tell they’d be delicious though & will persevere until I’m happy with it lol
Stacey
Hi Jill, I’ve read previously that the egg actually dries items out (I can’t remember if it was the white or yolk but a simple google will answer that for you, so maybe the size of the egg was your issue??
I haven’t made these yet, just came across the recipe today and writing it down but one thing I always do, religiously is check the comments and see how others found the recipe
I don’t know if you’ll even get this comment as you wrote yours back in 2017 but thought I’d write it for anyone else as well