By Sara McCleary Updated - This post may contain affiliate links
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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!
What's in this post
- Ingredients
- Equipment List
- Easy Recipe Walk Through
- The Super Crunchy Cookie
- Printable Recipe
- More Biscuit / Cookie Recipes
Ingredients
- 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.
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.
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.
Sara xxx
Printable Recipe
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 17 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 5 minutes mins
Cook Time 12 minutes mins
Total Time 17 minutes 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.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe 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)
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
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!
« Pandan Cake - Light as air and Dairy Free
No-Fail Father's Day Menus for all tastebuds! »
Reader Interactions
Comments
Trisha Alsua
Hi! How long do these cookies stay crunchy for? 🙂
Reply
Sara McCleary
Hi Trisha
This isn't an easy question to answer. I know when I make them they stay crunchy until the last one is eaten. Saying that my family devours them pretty quickly.
I will say they will stay crunchy for at least a week. That will also depend on the container you are storing them in, some aren't as air-tight as others. Is it humid where you are right now? That is always a crunch deflator.
If you feel you won't be eating the biscuits within the week, you could always freeze half the dough and make another batch later.
Cheers, Sara
Sandra
I made them today, and they are perfect. I wonder if one could use less sugar. I like them sweet but I think that some people would find them too sweet.Reply
Sara McCleary
Hi Sandra
Of course you could use less sugar. They will be a chewier biscuit, not as crisp, but it can be done.
Cheers, SaraSee AlsoFilipino Pan de Coco Recipe
Dawn Robson
These were really delicious. Dipped them half in melted chocolate and they were extra yummy.
Only thing was that 2cm was way too small for the balls, made second batch much larger.
Thanks so muchReply
Sara McCleary
Hi Dawn
Glad to see that they were a hit. Good idea on making the balls larger for bigger cookies, plus the chocolate! Yum 🙂
Cheers, Sara
Maya
I tried this biscuits twice. It was very yummy! Thank you ?Reply
Sara McCleary
Hi Maya
Glad they were a hit and that you are enjoying the cookies. Always love hearing the positive 🙂
Cheers, Sara
Sarah
These biscuits are delicious and so easy to make. Great recipe!Reply
Sara McCleary
Hi Sarah, So glad to hear that you enjoyed them 🙂
Indira
Awesome recipe ! …quick n easy ..
These are a hot favourite in the family. Thanx ?Reply
Sara McCleary
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
Nicky Johnson
Wow! These are fantastic and super easy... and nearly all gone! ThanksReply
Sara McCleary
Glad to hear that you enjoyed them Nicky!
Stephanie
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
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
Sue R
I made these with my 3 year old grandson. So very easy and tasty too.Reply
Sara McCleary
Fantastic to hear Sue, so glad that they were a hit!
Ann
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
Hi Ann
I love the mix of sugars you used, glad they turned out and you were happy with them.
Cheers, Sara
Tania| My Kitchen Stories
These look really crunchy and delicious. I think they'd be so good with chocolate
Reply
Sara McCleary
Hi Tania! I totally agree with you. I'll be doing this next time I bake them 🙂
Sonia
Just made these with my neice ? Absolutely delicious ? ? Thank you xxSara McCleary
Hi Sonia
So happy they were a hit.
Cheers, saraJulie
These were the easiest biscuits I have ever made and they were so delicious. Both crunchy and coconutty. I had been looking for something to make a change from the endless shortbread biscuits one sees everywhere (not that I don't love shortbread) and this recipe really hit the mark. I plan to make it again very soon but will try adding grated lime zest this time. Thank you for the recipe
Harve
I played around with your recipe a little bit. I added a handful of chocolate chips. OMG they were so good!!!Reply
Sara McCleary
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.
Ann
Do you think that these would work if I was to dip part of the cookie in dark chocolate?
Reply
Sara McCleary
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.
Jay
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
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.
Illy
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
Hi Illy, funny enough that is how I know a recipe is a success or not too! Glad the family enjoyed them.
Karen
They look so golden and crunchy. I can imagine how wonderful they smelt when they were baking.Reply
Sara McCleary
Hi Karen, they smelt so glorious baking, tasted a treat too 🙂
Marisa
So easy to make and absolutely delicious. Golden and crispy.Sara McCleary
Hi Marisa
Very happy that you enjoyed them. You are right, they are very golden and crispy.
Cheers, SaraJulie
These are the easiest biscuits I have ever made. And they are so delicious. Nice and crunchy. Not too sweet and a welcome change from the endless variations of shortbread one sees everywhere (not that I don't love shortbread but it's nice to have something different) I will definitely make these again and I plan to grate some orange or lime zeT in next time
