Mary Berry Coconut Biscuits

Getting coconut biscuits crisp yet tender is trickier than it seems — and Mary Berry’s recipe shows exactly how it’s done. Mary Berry Coconut Biscuits offer that perfect sweet snap without feeling heavy or dry. If you love honest, home-style British baking, this recipe is worth mastering.

Why This Works So Well

The real brilliance of Mary Berry Coconut Biscuits lies in the method: melted (not creamed) butter keeps the dough simple but ensures the biscuits bake evenly without puffing too much. Desiccated coconut threads throughout, giving a delicate chew inside the crisp edges. The moderate baking temperature ensures a clean golden color without bitterness.

Key Ingredients for Success

Butter
Melted butter gives these biscuits a rich, even crumb. If the butter is too hot when added, it can scramble the egg and ruin the dough—let it cool slightly.

Plain Flour
Standard all-purpose flour keeps the biscuits tender yet strong enough to hold their shape.

Desiccated Coconut
Drier and finer than shredded coconut, it integrates evenly without making the dough greasy or coarse.

Raw (Golden) Caster Sugar
Finer than granulated sugar, it melts cleanly into the dough, avoiding grittiness.

Baking Powder
A little lift gives the biscuits lightness without turning them cakey.

Egg
Binds the ingredients together and provides just enough structure to keep the biscuits from crumbling.

Smart Tweaks That Actually Work

• Swap Golden Caster Sugar: If you can’t find golden caster sugar, regular white caster sugar works, but the flavor will be slightly less warm.
• Add a Touch of Citrus: Fold in a teaspoon of lemon zest for a brighter edge that still complements the coconut.
• Gluten-Free Version: Use a 1:1 gluten-free baking flour blend to make these biscuits accessible to everyone.

Lessons From the Kitchen

What Went Wrong	Why It Happens	How to Fix It
Flat, greasy biscuits	Butter too hot or dough overmixed	Cool butter before using; mix gently just to combine
Hard biscuits	Overbaking or using too much flour	Measure carefully and watch the oven from 12 minutes onwards
Uneven baking	Dough balls different sizes	Roll uniform balls about 2cm across for even cooking

Step-by-Step Method (With Expert Tips)

1. Prep the Oven and Tray: Preheat to 180°C (360°F). Line a baking sheet with parchment paper.
2. Melt and Cool the Butter: Melt the butter gently on the stovetop or in the microwave. Let it cool until just warm to touch.Pro Tip: Hot butter can cook the egg — patience here makes a difference.
3. Mix the Dough: Combine all ingredients in a medium bowl. Stir until just fully mixed; don’t overwork.
4. Shape the Biscuits: Roll into balls about 2cm wide and place on the tray, leaving space between each.
5. Flatten Gently: Lightly press down with damp fingers or a fork.
6. Bake to Perfection:Bake for 12–15 minutes, checking at 12 minutes. Look for golden edges.Pro Tip: The biscuits continue firming as they cool—don’t wait for full hardness in the oven.
7. Cool and Enjoy: Cool on the tray for a few minutes, then transfer to a wire rack.

How to Store It Right

• Room Temperature: Store in an airtight container for up to 1 week.
• Freezing: Freeze cooled biscuits in a freezer-safe container for up to 3 months. Thaw at room temperature.
• Reheating: Warm in a 150°C (300°F) oven for 5–10 minutes to revive the crispness. Microwave only if necessary—it softens them.

Serving Suggestions:

• With a hot cup of Earl Grey tea
• Layered with lemon curd in a simple dessert
• Crumbled over vanilla ice cream

A Bite of Culinary History

Biscuits featuring coconut rose to popularity in British baking during the post-war era, when tropical imports became more accessible, and the flavor offered an affordable hint of luxury to simple home bakes.

More Recipes:

• Mary Berry Lemon And Coconut Cake
• Mary Berry Lemon And Blueberry Cake
• Mary Berry Chocolate Bundt Cake