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.
125grams(½ cup) butter
150grams(1 cup) plain flour
200grams(1 cup) raw (golden) caster sugar
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 (3/4 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.
Raw Caster SugarYou 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 NotesAll 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)