Coconut Biscuit Recipe
I love weekend mornings, my husband and I get to enjoy a cup of coffee (actually) sitting down together. These Coconut Biscuits are a great treat to share, they are super easy to make and pair really well with coffee.
Seriously, they are so easy to make, our 4 year old practically does everything herself but use the oven. If you are lucky enough to have any left, they are also a great lunchbox friendly treat.
Ingredients -
1 cup SRF
1 cup desiccated coconut
1 cup raw sugar (it just tastes better paired with coffee)
125 g softened buter
1 tsp vanilla bean paste
Method -
Pre heat your oven to between 160 - 180 degrees depending if you like soft or crunchier biscuits.
Line two baking trays with baking paper
Using an electric mixer, cream the butter and sugar together.
Add the egg and vanilla bean paste to the butter & sugar, stir to combine.
Add in the coconut and flour then stir gently to combine.
Using a soup spoon, measure out heaped spoonfuls of batter and roll firmly into balls with your hands.
Place the biscuits on the baking tray with plenty of space between them as they do spread out.
Bake for 12-15 minutes until slightly golden, remove from the oven and let them rest for 5 minutes before transferring onto a wire rack to cool.
You will yield around 30 biscuits from this recipe.
Store in an airtight container for up to a week.
Feel free to share this recipe found on www.emucoffee.com.au or download the printer friendly version from our image Gallery below.
Share the photos of your biscuits using #emucoffee
