Mary Berry Recipes

Mary Berry Coconut Biscuits

Mary Berry Coconut Biscuits

Mary Berry’s Coconut Biscuits are made with ground almonds, desiccated coconut, caster sugar, salt, egg whites, and icing sugar. This delicious Coconut Biscuits recipe creates a tasty treat that takes about 30 minutes to prepare and can serve up to 12 people.

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Ingredients Needed

  • 150g (5½oz) ground almonds
  • 75g (2¾oz) desiccated coconut, plus extra for coating
  • 150g (5½oz) caster sugar
  • ¼ tsp salt
  • 100g (3½oz) egg whites (about 3 large eggs)
  • 2 tsp icing sugar, for dusting

How To Make Coconut Biscuits

  1. Preheat the Oven: Preheat the oven to 180°C (350°F) / 160°C Fan / Gas 4 and line a baking tray with baking paper.
  2. Mix Dry Ingredients: In a bowl, mix the ground almonds, desiccated coconut, sugar, and salt; set aside.
  3. Whisk Egg Whites: In a separate bowl, whisk the egg whites to stiff peaks.
  4. Combine Mixtures: Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste.
  5. Prepare for Baking: Pour extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each in the coconut. Place the balls on the baking tray, approximately 2cm (¾in) apart, as they will expand while baking.
  6. Dust and Bake: Dust lightly with icing sugar and bake for 18–24 minutes until the coconut starts to brown.
  7. Cool Before Serving: Leave to cool completely on the tray before serving.
Mary Berry Coconut Biscuits
Mary Berry Coconut Biscuits

Recipe Tips

  • Whisk Egg Whites Properly: Ensure your egg whites are whipped to stiff peaks; this helps the biscuits rise and become light.
  • Don’t Overmix: Gently fold the egg whites into the dry ingredients to keep the mixture airy; overmixing can make the biscuits dense.
  • Space the Balls: Leave enough space between the biscuit balls on the tray, as they will spread while baking.
  • Watch the Baking Time: Keep an eye on the biscuits as they bake; they can quickly go from perfectly golden to burnt.

How To Store Leftovers?

  • Refrigerate: First, let the leftover Coconut Biscuits cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 5 days.
  • Freeze: Allow the biscuits to cool completely before placing them in a single layer on a baking tray. Freeze until solid, then transfer to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To serve, simply thaw at room temperature for about 30 minutes.

Nutrition Facts

Serving Size: 1 biscuit (makes about 12 biscuits)

  • Calories: 100
  • Total Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 25mg
  • Potassium: 60mg
  • Total Carbohydrate: 8g
  • Dietary Fiber: 1g
  • Sugars: 4g
  • Protein: 2g

Try More Mary Berry Recipes:

Mary Berry Coconut Biscuits
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Print Recipe

Mary Berry Coconut Biscuits

Author: Mohamed Shili Cooking Method:Baking Cuisine:British Courses:Dessert Recipe Keys: C Coconut Biscuits
Difficulty:BeginnerPrep time: 12 minutesCook time: 18 minutesRest time: minutesTotal time: 30 minutesServings:12 servingsCalories:100 kcal Best Season:Suitable throughout the year

Description

Mary Berry’s Coconut Biscuits are made with ground almonds, desiccated coconut, caster sugar, salt, egg whites, and icing sugar. This delicious Coconut Biscuits recipe creates a tasty treat that takes about 30 minutes to prepare and can serve up to 12 people.

Ingredients

Instructions

  1. Preheat the Oven: Preheat the oven to 180°C (350°F) / 160°C Fan / Gas 4 and line a baking tray with baking paper.
  2. Mix Dry Ingredients: In a bowl, mix the ground almonds, desiccated coconut, sugar, and salt; set aside.
  3. Whisk Egg Whites: In a separate bowl, whisk the egg whites to stiff peaks.
  4. Combine Mixtures: Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste.
  5. Prepare for Baking: Pour extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each in the coconut. Place the balls on the baking tray, approximately 2cm (¾in) apart, as they will expand while baking.
  6. Dust and Bake: Dust lightly with icing sugar and bake for 18–24 minutes until the coconut starts to brown.
  7. Cool Before Serving: Leave to cool completely on the tray before serving.

Notes

  • Whisk Egg Whites Properly: Ensure your egg whites are whipped to stiff peaks; this helps the biscuits rise and become light.
  • Don’t Overmix: Gently fold the egg whites into the dry ingredients to keep the mixture airy; overmixing can make the biscuits dense.
  • Space the Balls: Leave enough space between the biscuit balls on the tray, as they will spread while baking.
  • Watch the Baking Time: Keep an eye on the biscuits as they bake; they can quickly go from perfectly golden to burnt.
Keywords:Mary Berry Coconut Biscuits