Coconut Biscuits

Method7 steps · about 20 min

1. 1

   Step 1: Preheat the oven to 180°C (355°F), fan-forced.

2. 2

   Step 2: Grease baking trays.

3. 3

   Step 3: Place coconut and sugar (215 grams) into a mixing bowl. Whisk to combine.

   Uses 125 grams desiccated coconut (unsweetened) (1 1/2 cups) · 215 grams caster sugar (superfine sugar) (1 cup)

4. 4

   Step 4: Beat eggs (2) lightly and add to the mixture. Mix well with a wooden spoon to form a soft, dough-like consistency.

   Uses Combined coconut and caster sugar · 2 medium eggs (about 60 g each with shell; approximately 100 ml whisked contents)

5. 5

   Step 5: Shape tablespoon-sized portions into small balls, about eighteen in total. If the mixture is too soft to hold together, refrigerate for fifteen minutes before shaping. Space the balls at least 5 cm apart on the trays.

   Optional fifteen-minute chill only if dough is too soft · 15 minUses Prepared soft coconut biscuit dough

6. 6

   Step 6: Bake at 180°C fan-forced for about fifteen minutes, until golden and cooked.

   Bake biscuits · 15 minUses Shaped coconut biscuit balls

7. 7

   Step 7: Allow to cool completely in trays.

   Uses Baked coconut biscuits