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    Home » Recipes » Blog

    Coconut Biscuits - Easy Peasy Recipe

    August 26, 2020 By Sara McCleary Updated October 27, 2021 - This post may contain affiliate links

    Jump to Recipe

    Super crunchy, buttery, coconut biscuits. An easy melt and mix recipe for old school coconut cookies. Simply measure, mix, roll, squish, and bake, that's it!

    coconut cookies on a plate on a wooden stand, some more cookies in front and vase with pink flowers behind
    coconut cookies on a green plate

    Ingredients

    coconut biscuit ingredients laid out on white tiles
    1. Desiccated Coconut: dried finely shredded coconut, can be substituted with dried shredded or flaked coconut, but the biscuit texture will be different.
    2. Egg: medium size eggs, roughly 60grams each
    3. Butter: If you use unsalted butter add a small pinch of salt to the coconut biscuit mixture. You can use margarine if preferred.
    4. Baking Powder: If using self-raising flour omit
    5. Plain Flour: Plain baking flour, do not use 00 flour or bread flour. You can use self-raising flour and omit the baking powder.
    6. Raw Caster Sugar: Also known as golden caster sugar (superfine sugar). Normal white caster sugar can be used instead, but the raw caster sugar adds to the toastiness of the coconut.

    Equipment List

    The great thing about these cookies is that you don't need any elaborate equipment to make them. You should have everything already in your kitchen.

    • Small saucepan or microwaveable container: to melt butter
    • Mixing Bowl: medium size.
    • Large Spoon: for mixing, either wooden or metal, your preference. I personally don't like wooden spoons due to hygiene reasons.
    • Baking Tray/Cookie Sheet: for baking your coconut biscuits.
    • Baking Paper: to line your baking tray/cookie sheet with. You could also use a re-useable Silpat silicone baking mat if you would prefer.
    • Oven: yes, a captain obvious!
    • Wide Spatula: to remove cookies from the tray once baked.
    • Cooling Rack: to cool your biscuits on.
    • Airtight Container: for storing cookies.
    stackable cooling racks three

    In regard to cooling racks, I have stackable ones. They are perfect if you are short on kitchen bench space.

    Simply stack them on top of each other, with cookies on each level. They are such a space saver and the legs fold for easy storage.

    These are a set of 3 Swift Cooling Racks available on special at Catch.

    Easy Recipe Walk Through

    coconut biscuit ingredients in a white blow ready to mix

    Pre-heat oven 180°C/360°F and line a baking tray with baking paper.

    Gather your ingredients and equipment from the above lists.

    Melt butter in a small saucepan on the stove or a covered microwaveable container in the microwave. Once melted leave to cool slightly.

    Place all ingredients into a mixing bowl.

    Mix ingredients until completely combined.

    I wasn't kidding when I said this recipe was an easy one!!

    cookie dough mixed ready to be rolled
    cookie dough balls on a baking sheet being flattened by a fork

    Roll coconut biscuit dough into roughly 2cm (¾ inch) round balls and place on a baking tray. Leaving room in between for the cookies to spread when baking.

    Squish balls down with a fork or slightly damp fingers.

    Place in oven and cook for 12 - 15 minutes until coconut biscuits are golden brown.

    Once cooked remove from tray and cool on a rack.

    The Super Crunchy Cookie

    It is the ratio of sugar, butter, flour and coconut that make these coconut cookies super crunchy.

    You may be tempted to reduce the amount of sugar or butter (or both) used in this recipe. My suggestion is to go for it, but make a batch as per the original recipe first. Once you know how the cookies are intended to taste and their texture, only then experiment with reducing the sugar or butter.

    Why? Because reducing the sugar and butter in this recipe will change the recipe and your coconut biscuits will not turn out as I have intended them to. The texture and taste will both change.

    close up side view of a stack of coconut biscuits

    As you can see from the above photo the biscuits end up being thin and crunchy. Plus super delicious. They have an amazing toasted coconut flavour to them once baked.

    coconut cookies on a plate on a wooden stand, some more cookies in front and vase with pink flowers behind

    These coconut biscuits are perfect with a cup of tea. I am sure I said that about the pandan cake the other day too? Must be something about the time of day I am writing.

    In any case you can't fault these crunchy, buttery, coconut packed cookies. I hope you love them as much as I do.

    Sara xxx

    coconut cookies on a plate on a wooden stand, some more cookies in front and vase with pink flowers behind

    Coconut Biscuits

    Recipe Author: Sara McCleary
    Super crunchy, buttery, coconut biscuits. An easy melt and mix recipe for old school coconut cookies. Simply measure, mix, roll, squish, and bake, that's it!
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 12 mins
    Total Time 17 mins
    Course Biscuits, Cookies
    Cuisine Australian
    Servings 24 cookies
    Calories 129 kcal

    Special Equipment

    • Small saucepan or microwaveable container: to melt butter, your preference.
    • Mixing Bowl: medium size.
    • Large Spoon: for mixing, either wooden or metal, I personally don’t like wooden spoons due to hygiene reasons.
    • Baking Tray/Cookie Sheet: for baking your coconut biscuits.
    • Baking Paper: to line your baking tray/cookie sheet with. You could also use a re-useable Silpat silicone baking mat if you would prefer.
    • Oven: yes, a captain obvious!
    • Wide Spatula: to remove cookies from the tray once baked.
    • Cooling Rack: to cool your biscuits on.
    • Airtight Container: for storing cookies.

    Ingredients

    • 125 grams (½ cup) butter
    • 150 grams (1 cup) plain flour
    • 1 teaspoon baking powder
    • 120 grams desiccated coconut
    • 200 grams (1 cup) raw (golden) caster sugar
    • 1 egg

    Instructions
     

    • Pre-heat oven to 180°C (360°F) and line a baking tray with baking paper/parchment paper.
    • Melt butter in a small saucepan on the stove or in a microwaveable container in the microwave. Set aside to cool slightly.
    • Place all ingredients in a medium size mixing bowl. Mix until completely combined.
    • Roll coconut biscuit dough into roughly 2cm (¾ inch) round balls and place on a baking tray. Leaving room in between for the cookies to spread when baking.
    • Squish balls down with a fork or slightly damp fingers.
    • Place in oven and cook for 12 – 15 minutes until coconut biscuits are golden brown.
    • Once cooked remove from tray and cool on a rack.

    Notes

    Raw Caster Sugar
    You can also use normal caster sugar (superfine) sugar if you prefer.  The raw sugar pairs well with the toasty flavour of the coconut.
    Can I use self-raising flour?
    Yes you can.  Simply omit the baking powder from the recipe.
    Cooks Notes
    All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equals 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)

    Nutrition

    Calories: 129kcalCarbohydrates: 14gProtein: 1gFat: 8gSaturated Fat: 6gCholesterol: 18mgSodium: 42mgPotassium: 56mgFiber: 1gSugar: 9gVitamin A: 140IUVitamin C: 1mgCalcium: 13mgIron: 1mg
    Keyword desiccated coconut, easy biscuit recipe, melt and mix cookies
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

    More Biscuit / Cookie Recipes

    Coconut Macaroons - another old school coconut cookie recipe
    Peanut Butter Shortbread - melt in your mouth buttery cookies
    Violet Crumble Cookies - Aussie fave in cookie form
    Brown Butter Chocolate Chunk Cookies - melt and mix yum!

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    coconut biscuit recipe pinterest pin
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    Reader Interactions

    Comments

    1. Sarah

      November 10, 2021 at 6:46 am

      5 stars
      These biscuits are delicious and so easy to make. Great recipe!

      Reply
      • Sara McCleary

        November 11, 2021 at 10:52 am

        Hi Sarah, So glad to hear that you enjoyed them 🙂

        Reply
    2. Indira

      June 28, 2021 at 4:44 pm

      5 stars
      Awesome recipe ! …quick n easy ..
      These are a hot favourite in the family. Thanx ?

      Reply
      • Sara McCleary

        July 20, 2021 at 1:04 pm

        Hi Indira
        Big happy smile from me knowing they are a hit with you and your family. So glad you are enjoying this recipe.
        Cheers, Sara

        Reply
    3. Nicky Johnson

      February 10, 2021 at 1:53 am

      5 stars
      Wow! These are fantastic and super easy... and nearly all gone! Thanks

      Reply
      • Sara McCleary

        February 11, 2021 at 10:23 am

        Glad to hear that you enjoyed them Nicky!

        Reply
    4. Stephanie

      February 01, 2021 at 5:24 am

      5 stars
      I absolutely love this recipe it was amazing im only 12 but it was very easy to do my whole family enjoyed?

      Reply
      • Sara McCleary

        February 03, 2021 at 10:53 am

        Hi Stephanie
        So happy to hear that you liked the recipe and that your family also enjoyed your baking. I started baking at an early age too, it's fantastic to hear that you are too! These biscuits are a favourite of mine as well.
        Cheers, Sara

        Reply
    5. Sue R

      October 22, 2020 at 5:00 pm

      5 stars
      I made these with my 3 year old grandson. So very easy and tasty too.

      Reply
      • Sara McCleary

        October 22, 2020 at 11:44 pm

        Fantastic to hear Sue, so glad that they were a hit!

        Reply
    6. Ann

      September 12, 2020 at 11:25 am

      5 stars
      Just as you say, light and crunchy, very easy to make. Made 36 biscuits.
      I used 1/3 coconut sugar,
      1/3 dark brown sugar and
      1/3 white castor sugar mix. As I didn’t have raw caster sugar.
      Will definitely make these again.
      Thanks for the tried and true recipe.

      Reply
      • Sara McCleary

        September 16, 2020 at 10:11 am

        Hi Ann
        I love the mix of sugars you used, glad they turned out and you were happy with them.
        Cheers, Sara

        Reply
    7. Tania| My Kitchen Stories

      September 02, 2020 at 8:45 pm

      These look really crunchy and delicious. I think they'd be so good with chocolate

      Reply
      • Sara McCleary

        September 03, 2020 at 11:34 am

        Hi Tania! I totally agree with you. I'll be doing this next time I bake them 🙂

        Reply
        • Sonia

          December 25, 2022 at 10:45 pm

          5 stars
          Just made these with my neice ? Absolutely delicious ? ? Thank you xx

          Reply
          • Sara McCleary

            January 16, 2023 at 10:31 am

            Hi Sonia
            So happy they were a hit.
            Cheers, sara

            Reply
    8. Harve

      August 31, 2020 at 3:07 pm

      5 stars
      I played around with your recipe a little bit. I added a handful of chocolate chips. OMG they were so good!!!

      Reply
      • Sara McCleary

        September 01, 2020 at 10:44 am

        Hi Harve, now that is the kind of playing around with a recipe I like! Such a great idea, I will have to give it a try.

        Reply
    9. Ann

      August 31, 2020 at 3:06 pm

      Do you think that these would work if I was to dip part of the cookie in dark chocolate?

      Reply
      • Sara McCleary

        September 01, 2020 at 10:43 am

        Hi Ann, I think they would work really well being dipped in some chocolate. They are quite a crunchy biscuit and would hold up to the chocolate love.

        Reply
    10. Jay

      August 31, 2020 at 3:04 pm

      5 stars
      These were perfect. I made them for an afternoon tea. I did make them smaller, more bite size, they worked out really well.

      Reply
      • Sara McCleary

        September 01, 2020 at 10:43 am

        Hi Jay, I like how you made them bite size. That is a great idea. I will have to do that with my next batch.

        Reply
    11. Illy

      August 31, 2020 at 3:03 pm

      5 stars
      I baked these on the weekend. As per your recipe, they were a big hit with the family. I know this, as there are none left today!!!

      Reply
      • Sara McCleary

        September 01, 2020 at 10:42 am

        Hi Illy, funny enough that is how I know a recipe is a success or not too! Glad the family enjoyed them.

        Reply
    12. Karen

      August 31, 2020 at 3:01 pm

      5 stars
      They look so golden and crunchy. I can imagine how wonderful they smelt when they were baking.

      Reply
      • Sara McCleary

        September 01, 2020 at 10:41 am

        Hi Karen, they smelt so glorious baking, tasted a treat too 🙂

        Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

    Welcome to Belly Rumbles, my slice of the Internet.

    I share Recipes discovered or inspired by my adventures and family favourites too! Come join me on my culinary adventure.

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