Mary Berry Recipes

Home / Baking / Classic Chewy Coconut Biscuits

There's something utterly charming about a homemade biscuit, isn't there? And these classic chewy coconut biscuits are no exception. They bring a little ray of sunshine into any kitchen, with their delightful texture and that unmistakable, comforting flavour of coconut. It’s a recipe that has stood the test of time, proving that sometimes, the simplest ingredients can create the most wonderful results.

This particular recipe is a sheer joy to make, truly wonderfully simple, and perfect for bakers of all skill levels. From the moment you cream the butter and sugar, through to the inviting aroma that fills your home as they bake, it's a truly rewarding experience. The satisfaction of pulling a tray of golden, perfectly chewy biscuits from the oven is quite unparalleled, I must say.

Whether you're looking for a delightful treat to accompany your afternoon tea, a thoughtful gift for a friend, or simply a little something to brighten your day, these coconut biscuits fit the bill beautifully. They are a real family favourite in my home, and I do hope they become one in yours too. Let's get baking!

Why You'll Love This Recipe

Uses readily available, simple pantry ingredients you likely already have.
The preparation and baking process is quick and straightforward, ideal for busy schedules.
Delivers a wonderfully chewy texture and a lovely, comforting coconut flavour that appeals to everyone.

Ingredients

175g (6oz) unsalted butter, softened
175g (6oz) caster sugar
1 large free-range egg, lightly beaten
1 teaspoon vanilla extract
225g (8oz) self-raising flour, sifted
150g (5oz) desiccated coconut

Equipment Needed

Large mixing bowl • Electric hand mixer (optional) • Spatula or wooden spoon • Sieve for flour • Two baking trays • Baking parchment • Wire cooling rack

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Line two baking trays with baking parchment.
In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. An electric hand mixer makes this wonderfully quick work.
Gradually beat in the lightly beaten egg and vanilla extract. Don't worry if the mixture looks a little curdled at this stage; it will come together.
Gently fold in the sifted self-raising flour until just combined. Be careful not to overmix, as this can make the biscuits tough.
Finally, stir in the desiccated coconut until it is evenly distributed throughout the dough.
Take heaped teaspoons of the mixture and roll them into small balls. Place them onto the prepared baking trays, leaving a good space between each as they will spread a little. Gently flatten each ball slightly with the back of a fork.
Bake in the preheated oven for 12-15 minutes, or until golden brown around the edges and firm to the touch. They will be soft when they first come out of the oven, but will firm up as they cool.
Remove the biscuits from the oven and leave them on the baking trays for a few minutes before carefully transferring them to a wire rack to cool completely.

Perfect Substitutions

Unsalted butter: Salted butter can be used, simply omit any additional salt in the recipe.
Caster sugar: Granulated sugar will work, but caster sugar gives a finer texture.
Self-raising flour: If you only have plain (all-purpose) flour, add 2 teaspoons of baking powder to it before sifting.
Vanilla extract: A little almond extract could be used for a different flavour profile, or omit if unavailable.

Serving Suggestions

These delightful coconut biscuits are simply perfect alongside a freshly brewed cup of tea or coffee. They also make a lovely accompaniment to a glass of cold milk for a comforting afternoon treat. For a touch of indulgence, try serving them with a scoop of vanilla ice cream. If you enjoyed this, you might also love our Classic Coffee and Walnut Cake and Classic Coffee and Walnut Cake.

How to Store \u0026 Reheat

Once completely cooled, store your coconut biscuits in an airtight container at room temperature for up to 3-4 days. They tend to soften slightly over time but remain utterly delicious. Reheating is not typically necessary for biscuits, but if you wish to refresh them, a quick 5 minutes in a warm oven (around 150°C/300°F) can crisp them up slightly.

Mary's Secrets to Success

My dears, for truly perfect coconut biscuits, remember these little secrets. Firstly, don't be tempted to overmix the dough once the flour is added; a light hand ensures a tender crumb. Secondly, ensure your butter is at room temperature – this is crucial for that wonderful light and fluffy creaming stage. And finally, always give your biscuits enough room on the baking tray; they like their personal space, you see, and will spread beautifully if given the chance. Happy baking!

Frequently Asked Questions

Q: Can I use fresh coconut instead of desiccated?

A: For this particular recipe, desiccated coconut is truly key to achieving the desired chewy texture and concentrated flavour. Fresh coconut has a higher moisture content and would alter the biscuit's consistency significantly, making them less likely to hold their shape and become chewy.

Q: My biscuits spread too much; what went wrong?

A: This can often happen if your butter was too soft, or if the dough was too warm. Ensuring your butter is just softened (not melted) and chilling the dough for 15-20 minutes before shaping can help prevent excessive spreading. Also, make sure not to overcrowd your baking trays.

Q: How can I make these biscuits crispier?

A: For a crispier biscuit, you could try baking them for a couple of minutes longer, keeping a close eye on them to prevent burning. Reducing the amount of sugar slightly might also contribute to a crisper texture, though it will affect the chewiness.

Q: Can I add other ingredients to the dough?

A: Absolutely! A little lemon zest would add a lovely zing, or a handful of mini chocolate chips would make them even more indulgent. Just be mindful not to add too much, as it can affect the dough's consistency.

Q: Are these biscuits suitable for freezing?

A: Yes, you can freeze the unbaked dough balls. Simply roll them, place them on a tray, and freeze until solid. Then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time. Baked biscuits can also be frozen for up to 1 month; thaw at room temperature before serving.