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Coconut Biscuits on a black wire cooling rack that is sitting on a blue towel.
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4.48 from 36 votes

Coconut Biscuits Recipe

These easy Coconut Biscuits need just five ingredients to make and make a great snack or lunchbox treat! Both regular and Thermomix instructions included.
Prep Time10 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Snacks
Cuisine: Australian
Keyword: Biscuits, Coconut Biscuits, Thermomix
Servings: 30 Biscuits
Calories: 75kcal
Cost: $8

Equipment

  • 2x 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

The mixture can be a little runny and you will need to shape using a spoon.
Store the cooked biscuits in an airtight container and store in a cool dry place.
These Coconut Biscuits are best enjoyed within one week.
Biscuits can be frozen for up to three months.

Nutrition

Serving: 0g | Calories: 75kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 31mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 116IU | Vitamin C: 0.03mg | Calcium: 4mg | Iron: 0.2mg