I love, love, love coconut biscuits, or coconut macaroons as they are sometimes called.
I’ve tried countless recipes, some quite fiddly, searching for the perfect coconut biscuit, however I’ve never quite been satisfied with my coconut creations.
Until now. I’ve been trying too hard, it seems!
Easy-Peasy Coconut Biscuits
This recipe has only three ingredients and four simple steps. So, while my expectations weren’t high, my curiosity levels were.
I whipped the ingredients together in five minutes, took another five minutes to roll the mixture into balls, and then into the oven they went.
Coconut Biscuits and KISS theory
There’s only one word to describe what came out of the oven: wow.
It reminded me of a principle one of my first bosses used to remind me of regularly, the KISS (“Keep it simple, stupid”) principle. It’s something I’m often reminded of in my work, in life and here baking coconut biscuits. It really does often pay to cut out unnecessary complexity.
As for the coconut biscuits, well they disappeared very quickly. But this recipe is definitely a keeper!
If you’re a big fan of coconut biscuits like me, it’s definitely worth investing the 20 minutes it takes to create a batch of Nana Ling’s coconut biscuits.
Nana Ling’s Coconut Biscuits recipe
Keep scrolling for the tested and tweaked version.
- 125 grams coconut
- 1 cup sugar
- 2 eggs
- Put coconut and sugar into a bowl. Mix well.
- Beat eggs and add to the mixture.
- Shape into small rounds and put on a well greased slide.
- Cook for 10 to 15 minutes in a hot oven.