Coconut Whispers

These golden biscuits are crunchy at first, with a slightly chewy centre. Use only fine desiccated coconut or they won’t hold together.

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Photo credit: Edmonds Cookery Book 2016
Ratings (2)
Prep Time: 40 mins Servings: Makes 48
  • 55g butter

    115g sugar

    ½ tsp vanilla essence

    1 egg

    2 cups fine desiccated coconut

  • 1. Preheat the oven to 160˚C. Line two baking trays with baking paper.

  • 2. Cream the butter and sugar until light and fluffy then add the vanilla and egg and mix well. Fold in the coconut and combine well.

  • 3. Put teaspoonfuls on the prepared trays, leaving a little space for spreading, and flatten with a wet fork.

  • 4. Bake for about 25 minutes until golden. Leave on the tray for 1–2 minutes then place on a wire rack to cool.


Rob Brough
Rob Brough
Lyncoln Renata
Lyncoln Renata

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