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Coconut Biscuits

These Coconut Biscuits are so quick to make and so crunchy!!

All you need is a bowl and a wooden spoon. Within 30 minutes you’ll have your biscuit barrel full.

Why you’ll love this recipe

This is the ultimate biscuit recipe – fast, crispy and delicious!

If you need to fill the biscuit barrel fast, these coconut biscuits are for you! Just like my Vanilla Muffins, these are perfect to pop into the lunch box or for a quick snack after school or work.

Store bought biscuits have their place and they are great at a pinch but if you want to know exactly what you are eating, we all know home baked is best.

If you are new to baking cookies and biscuits, this is the best recipe to make first because it is so easy. After that, try my small batch Chocolate Chip Cookies, these Almond biscotti or tasty almond flour peanut butter cookies.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.

Ingredient notes

Just basic baking ingredients are needed for this coconut biscuit recipe – butter, eggs, sugar and flour.

However this recipe is based on coconut and it is important to choose the correct variety. It must be unsweetened, desiccated coconut. That is to say, it’s the finely grated one with no added sugar.

Variations

Why not add choc chips, or nuts. Maybe some cinnamon or sub out the coconut with muesli or crushed cornflakes? Or just make them as they are….you will love them!

Instructions

So simple! What can be easier than softening butter and mixing with the other ingredients? This is a basic recipe.

  1. Soften the butter and stir in the sugar then egg and vanilla.
  2. Mix in the dry ingredients
  3. Roll into balls and place on a baking sheet
  4. Bake

Made this recipe?
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Coconut Pecan Cookie Recipe

This coconut pecan cookie recipe is quick and easy. Vary the baking time to make either delicious chewy cookies or crispy dunkable ones.
4.95 from 20 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings:30 cookies
Author: Marcellina

Ingredients

  • ½ cup (1 stick/115 grams) unsalted butter soften
  • 1 cup (200 grams) white granulated sugar superfine or castor
  • 1 egg
  • 1 teaspoon vanilla
  • cup (156 grams) all purpose (plain) flour sifted
  • 1 cup (80 grams) shredded or desiccated coconut unsweetened
  • 1 teaspoon baking powder
  • pinch salt
  • ½ cup (56 grams) chopped pecans

Instructions

  • Heat the oven to 350ºF/180ºC. Line two baking trays with non stick baking paper.
  • Beat the butter with a wooden spoon then stir in the sugar. Add the egg and the vanilla. Mix well.
  • Sift in flour, baking powder and salt. Then add desiccated unsweetened coconut. Stir well until thoroughly combined.
  • Roll small balls about the size of a walnut and place a little distance apart on the baking tray. Press with a fork.
  • Bake for 10 – 15 minutes, turning the trays once. The biscuits will puff up and then as they cook will flatten, that's when you know they are ready and will be a little browned around the edges and starting to color on the top. See more notes on baking below.
  •  Remove and cool on wire racks.

Notes

Substitutions and Variations
  • Use 1 cup of self raising flour instead of all purpose flour and baking powder.
  • Add 1/2 teaspoon of ground cinnamon or cardamom.
  • Drizzle with melted chocolate.
Baking Times
Baking time will depend on many factors, the first one being if you like your cookies chewy or crispy and dunkable. Bake for 10 minutes for chewy or longer 15-20 minutes for crispy. 
Another variable when baking is if the cookies are baked one sheet at a time or if the oven is loaded with all the cookies to be baked at once. An oven that is fully loaded with all the cookies baking at once will take longer to cook the cookies. Either methods will work, however you will need to adjust the baking times.
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 114kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 41mg | Potassium: 26mg | Fiber: 0g | Sugar: 8g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

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Recipe Rating




28 Comments

  1. 5 stars
    Cookies came out very deliciosas! My grandson loves them! I added unsalted cashews on top and use 1/2 cup of sugar. Thank you 👏!

  2. 5 stars
    Ohhhhhh Marcellina, Thank you for this very delish recipe. These are so moorish and am glad I doubled the recipe. This will be a family favourite.

  3. 5 stars
    Absolutely the best biscuit recipe yet, I’ve been making bickies for thirty years and this is now our goto. So crunchy and tasty and you really get a good coconut hit. I put in around 1/2 cup of nuts, or choc bits, or currants depending on what I have. But delicious without any. I also halved the sugar, 👍🏼. 🙏🌸

  4. 5 stars
    Made these biscuits 2 days ago. Halved the sugar but otherwise no changes.
    My son loved them so much he asked if we can make some more today.
    Love them.

  5. 5 stars
    I have been looking for real biscuits that are not soft and your recipe is beautiful. My family loved them and they were gone within a couple of days. Thank you heaps for sharing this recipe.

    1. You’re welcome, Annelise! Thank you for your wonderful feedback! These are such a simple recipe and everyone in my family love them too.

  6. 5 stars
    My family love these biscuits. I use softened butter as they spread too much with melted but now go to recipe for biscuits. Thanks for recipe.

  7. 5 stars
    Hi I live in South Africa, I made your coconut biscuits and there were easy to make and so delicious thank you

  8. Could be where you live its warm. I live in tropical climate and always chill my cookie dough whether the receipe asks for it or not. And Yes, melted butter does not work for us. We do not melt it completely , only slightly and once its cool, add the sugar and mix it properly before adding other stuff. Hope you try it and it works.

  9. Hi Kathy, I’m sorry to hear these biscuits didn’t work for you. Yes, the recipe is correct and works every time for me and many others (some have commented here) who have tried it. I can’t imagine what happened. These coconut biscuits are exactly as pictured – not greasy, crispy and about 3″ in diameter. Perhaps a different in measuring ingredients or maybe a fluctuation in oven temperature. Did you use butter or a butter substitute? Did you use unsweetened desiccated coconut? Sweetened desiccated coconut would cause a problem.

    1. Yes, you’re right. I’ve made an alteration, Lynn. I used to make this with melted butter but then adjusted the recipe and used softened butter. Glad you loved them as much as I do!

      1. 5 stars
        My family love these biscuits. I use softened butter as they spread too much with melted but now go to recipe for biscuits. Thanks for recipe.

  10. Oh, you are killing me here! I love everything that I see on your blog. I am now your newest follower so I don't miss anything, but you'll pardon me now while I go look at some vegetables. 😉

  11. These cookies look so incredibly easy to make! I love coconut cookies, can't wait to make them!