Description
Delight in these simple and delicious Coconut Biscuits made with desiccated coconut, caster sugar, and eggs. Perfectly sweet and chewy, these biscuits are quick to prepare and bake, making them an ideal treat for any occasion.
Ingredients
Scale
Biscuits
- 125 grams desiccated coconut (unsweetened) (1 1/2 cups)
- 215 grams caster sugar (superfine sugar) (1 cup)
- 2 medium-sized eggs (60 grams each, total 100 ml whisked egg)
Instructions
- Preheat Oven: Preheat your oven to 180 degrees Celsius (355 degrees Fahrenheit), preparing it for baking the biscuits at the right temperature.
- Prepare Baking Trays: Grease your baking trays thoroughly to prevent the coconut biscuits from sticking during baking.
- Mix Dry Ingredients: In a mixing bowl, combine the desiccated coconut and caster sugar. Whisk them together to ensure even distribution.
- Add Eggs and Combine: Lightly beat the eggs, then add them to the coconut and sugar mixture. Use a wooden spoon to mix well until you get a soft, dough-like consistency.
- Shape Biscuits: Using a tablespoon, spoon out the mixture and form small balls. Place the balls onto the greased baking trays, leaving at least 5 centimeters of space between them to allow for spreading.
- Bake Biscuits: Bake in the preheated oven for exactly 15 minutes at 180 degrees Celsius (fan-forced), until golden and set.
- Cool: Remove the trays from the oven and allow the biscuits to cool completely in the trays before serving or storing.
Notes
- If the mixture isn’t holding together, a slight adjustment in egg quantity or mixing can help achieve the soft dough consistency needed.
- Ensure spacing between biscuit balls on the tray to prevent them from sticking together while baking.
- The fan-forced oven setting helps in even baking and browning of the biscuits.
- These biscuits keep well in an airtight container for several days.
