Crisp Coconut Biscuits

I have been going through my Mum’s The Australian Women’s Weekly Recipe Card Library collection circa 1980’s and have decided I want to bring back some of the old style down to earth recipes. No fancy ingredients, just standard fridge and pantry items most people have or buy on a regular basis.

The first recipe I am making are the Crisp Coconut Biscuits. These are easy peasy, no shaping just roll, press flat with your hands, then press into sugar.


125 gm, softened butter
1 Cup Raw Sugar
1 Egg
2 Cups Self-Raising Flour
Pinch Salt
1 Cup Coconut
Extra Sugar for pressing the dough into


1. Cream the butter and sugar then beat in the egg.
2. Add sifted flour, salt and coconut. Mix well.
3. Lightly flour your hands and then take teaspoonfuls of the dough and roll into balls, press flat between hands; dip the top side into the extra sugar.
4. Place on to a lined baking tray, allowing room for spreading and bake in a 180 degree celcius oven for 10-15 minutes.

Makes about 35

Store in an airtight container for up to 7 days (if they last that long).

Crisp Coconut Biscuits

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20 Responses to Crisp Coconut Biscuits

  1. Karen rowland June 3, 2014 at 6:17 pm #

    Absolutely gorgeous, just made them : ) be lucky if they last the day with my lot let alone the seven days…. Lol
    Thanks for the recipe : )

    • Amanda June 3, 2014 at 6:53 pm #

      Hi Karen, glad to hear. Ours didn’t last 7 days either. enjoy.

  2. Lauren @ Create Bake Make June 9, 2014 at 5:37 pm #

    Don’t you love no fuss recipes? I have a notebook that also belonged to my Mum from the same period, and I just love the simple recipes she has recorded. Thank you for linking up with us for Fabulous Foodie Fridays 🙂

  3. Sarah June 14, 2014 at 12:42 pm #

    Just made these. Yum!! Thanks for the recipe.

    • Amanda June 15, 2014 at 3:10 pm #

      So glad to hear Sarah, enjoy.

  4. Tamara July 8, 2014 at 2:53 pm #

    Hello, if I don’t have self raising flour can I use all purpose flour with baking powder? How many spoons if so? Thank you

    • Amanda July 8, 2014 at 3:18 pm #

      Hi Tamara, use 1 tsp baking powder for every cup of flour you are replacing with plain flour.

  5. Hils July 8, 2014 at 6:41 pm #

    roughly what size cup do you use? we don’t have cup measurements in the UK, and don’t want egg to flour ratio all wrong! many thanks!

  6. Herminia Phee August 12, 2014 at 8:03 pm #

    I just want to ask what kind of coconut u use? Is it desiccated coconut? Thanks!

    • Amanda August 13, 2014 at 4:16 pm #

      Hi, it is desiccated.

  7. Lucy @ Bake Play Smile September 5, 2014 at 5:55 pm #

    These are just the best little biscuits!!! I love how simple they are. Mmm anything with coconut is more than ok with me! xx

  8. Michelle February 8, 2015 at 7:55 pm #

    I don’t have any raw sugar. Can I use white sugar? If so, how much? Thanx

    • Amanda February 9, 2015 at 7:55 pm #

      Yes you can, exactly the same amount.

  9. Amy July 6, 2015 at 1:52 pm #

    If I was to NOT press the biscuits in sugar at the end before baking…would it be detrimental to the flavour? Thoughts pls…

    • Amanda July 7, 2015 at 7:08 am #

      Hi Amy, no it wouldn’t be detrimental – it would be less sweeter though and you wouldn’t get the sugary texture on top.

  10. Bianca July 20, 2015 at 6:10 pm #

    My daughter (almost 3) saw these and asked me to make them. As we were making them my son (7) was turning his nose up saying “ewww, I’ll never taste them”. After they were cooked I made him taste one. …I’ve had to hide them from him before he turns into a cookie! Great, fast, simple cookie to make that everyone enjoyed. Thankyou

    • Amanda July 28, 2015 at 9:12 pm #

      Haha, that’s great to hear. Never judge a book by its cover right.

  11. Kylie Sullivan February 9, 2016 at 4:44 pm #

    I love these cards. My mum found me a second hand box in the late 90s and have been using them ever since! These biscuits especially are an all time favourite of ours. I make them all the time. They are also yummy with about 1/4 tsp of jam, blue berry or raspberry put on top before baking too.

    • Amanda February 19, 2016 at 10:52 am #

      Hi Kylie, they are a great set. The addition of jam would be perfect with these.

  12. Suzanne Mcclymont February 19, 2017 at 1:18 pm #

    Lovely to see this recipe pop up I made it every weekend for years and when I moved it did not arrive in my boxes. I often changed it up by adding grated lemon rind, it gives a little tang that goes great with a cup of tea.

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