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.

40 mins

Prep Time

(9)

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Ingredients

55g butter
115g Chelsea sugar
½ tsp vanilla essence
1 egg
2 cups fine desiccated coconut

Method

Preheat the oven to 160˚C. Line two baking trays with baking paper.
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.
Put teaspoonful on the prepared trays, leaving a little space for spreading, and flatten with a wet fork.
Bake for about 25 minutes until golden. Leave on the tray for 1–2 minutes then place on a wire rack to cool.

Add your review

Shelly

Turns out perfect every time. No flour in this recipe but it is delish. I would just recommend turning the oven down from 160 after it has heated up, otherwise they will come out brown. But they are great!

Sophia

I followed exact recipe however the cookies just came out of the oven as a pile of burnt butter :(

Zara Wigmore

By far one of the favourite bickies in our Aussie household

Jack

they were the best

Nel

There’s no flour, is this right?

U will never know

Very good