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!
- Desiccated Coconut: dried finely shredded coconut, can be substituted with dried shredded or flaked coconut, but the biscuit texture will be different.
- Egg: medium size eggs, roughly 60grams each
- Butter: If you use unsalted butter add a small pinch of salt to the coconut biscuit mixture. You can use margarine if preferred.
- Baking Powder: If using self-raising flour omit
- Plain Flour: Plain baking flour, do not use 00 flour or bread flour. You can use self-raising flour and omit the baking powder.
- 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.
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.
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
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!!
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.
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.
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.
- 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
- 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.
- 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;
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!