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Coconut Biscuits

Makes 50

15 minutes to prepare/10-15 minutes to Bake


250 g softened Butter

2 Cups Sugar

3-5 Eggs (lightly beaten)

4 Cups Flour

3 teaspoons Baking Powder

2 Cups Desiccated Coconut

NOTE- you may need the 5 eggs to ensure the mixture is a soft pliable consistency (not a crumble).


  1. Turn your oven onto 180 degrees.
  2. Cream the butter and sugar together.
  3. Add the beaten eggs.
  4. Sift flour and baking powder and add to creamed mixture. Add the coconut.
  5. Using a generous piece of glad bake (multi bake) paper, transfer half of the mixture onto the paper and roll out into a ‘sausage roll’. Twist the ends of the paper once the mixture is evenly spread out and in a smooth roll shape wrapped in the paper. Put the long roll into the freezer to chill.
  6. Repeat the process with the remaining half of the mix.
  7. Spray and line 2 flat baking trays with glad bake.
  8. Take the first rolled biscuit base out of the freezer and unwrap.
  9. Cut through even sized slices and tray up onto baking trays. One roll should make 25 biscuits which can be spread evenly over 2 trays.
  10. Bake in the oven for 10-15 minutes until golden. The biscuits will harden once they cool on an airing rack once cooked.
  11. Drizzle cooled biscuits with melted chocolate if desired.



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