These golden biscuits are crunchy at first, with a slightly chewy centre. Use only fine desiccated coconut or they won’t hold together.
½ tsp vanilla essence
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.