Mary Berry Coconut Biscuits

Mary Berry Coconut Biscuits

Mary Berry’s Coconut Biscuits are made with butter, flour, baking powder, desiccated coconut, caster sugar, and an egg. The recipe yields about 24 biscuits and takes roughly 30 minutes to prepare and bake.

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💗 Why You’ll Love This Coconut Biscuits Recipe:

  • Simple Ingredients: Uses basic, easily available ingredients.
  • Quick and Easy: Simple to make, with straightforward steps.
  • Delicious Flavor: Offers a delightful coconut taste, perfect for coconut lovers.
  • Perfect Texture: Crispy on the outside, tender inside.
  • Kid-Friendly: Liked by children, making it a family-friendly snack.

❓ What Is Mary Berry Coconut Biscuits Recipe?

Mary Berry’s Coconut Biscuits recipe includes butter, plain flour, baking powder, desiccated coconut, raw caster sugar, and an egg. These ingredients create a simple yet delightful coconut-flavored biscuit, crispy on the outside and soft inside.

Mary Berry Coconut Biscuits
Mary Berry Coconut Biscuits

🥥 Mary Berry Coconut Biscuits Ingredients

  • 125 grams (½ cup) butter
  • 150 grams (1 cup) plain flour
  • 1 teaspoon baking powder
  • 120 grams desiccated coconut
  • 200 grams (1 cup) raw (golden) caster sugar
  • 1 egg

🍪 How To Make Mary Berry Coconut Biscuits

  1. Warm the oven up to 180°C (360°F) and put baking paper or parchment paper on a baking sheet.
  2. You can melt butter in a small saucepan on the stove or in a dish that can go in the microwave. Put it somewhere to cool down a bit.
  3. Put all of the ingredients into a medium-sized bowl. Mix until everything is well mixed.
  4. Roll the coconut cookie dough into round balls about 2 cm (¾ inch) across and place them on a baking sheet. Leaving space between them so they can spread out while they bake.
  5. Squish the balls down with a fork or your fingers that are damp.
  6. Put the coconut cookies in the oven and bake for 12 to 15 minutes, or until they turn golden brown.
  7. Take them off the tray and let them cool on a rack after they’re done cooking.

💭 Recipe Tips

  • Butter Temperature: Ensure the melted butter is cooled before adding to avoid cooking the egg prematurely.
  • Consistent Size: Make the dough balls uniform in size for even baking.
  • Spacing on Tray: Leave enough space between each dough ball as they will spread while baking.
  • Flatten Gently: Flatten the balls gently to get an even thickness; this helps in even cooking.
  • Oven Temperature: Preheat the oven to the correct temperature for consistent results.
  • Baking Time: Start checking the biscuits around 12 minutes. They should be golden brown, but not too dark.
  • Cooling: Allow them to cool on the tray for a few minutes before transferring to a cooling rack to prevent breaking.
Mary Berry Coconut Biscuits
Mary Berry Coconut Biscuits

🍧 What Pairs Nicely With Coconut Biscuits?

Coconut biscuits pair well with tea or coffee, fruit jams or spreads, chocolate ganache, vanilla ice cream, fresh berries, lemon curd, whipped cream, or as a base for dessert parfaits.

🎚 How To Store Leftovers Coconut Biscuits?

  • Airtight Container: Store leftover coconut biscuits in an airtight container at room temperature They stay fresh for about 1 week.
  • Freezing: Freeze leftover coconut biscuits in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.

🥵 How To Reheat Leftovers Coconut Biscuits?

  • Oven: Preheat the oven to 300°F (150°C) Place your leftovers biscuits on a baking sheet and warm them for about 5-10 minutes.
  • Microwave: For a quick method, microwave leftover coconut biscuits on a microwave-safe plate for 10-15 seconds, but they might lose some crispness.

FAQs

Can I use shredded coconut instead of desiccated coconut?

Yes, you can use shredded coconut, but the texture will be slightly different desiccated coconut is finer and drier.

Why did my coconut biscuits spread too much?

This could be due to over-creaming the butter and sugar, or the dough being too warm chill the dough before baking to prevent excessive spreading.

How do I know when coconut biscuits are done?

They should be golden brown around the edges they will harden as they cool, so don’t overbake them.

Why are my coconut biscuits too hard?

Overbaking or using too much flour can make biscuits hard measure ingredients accurately and watch the baking time closely.

How can I make coconut biscuits gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend ensure it’s a 1:1 substitute for best results.

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Mary Berry Coconut Biscuits Nutrition Facts

Amount Per Serving

  • Calories:100Kcal
  • Total Fat:6g
  • Saturated Fat5g
  • Trans Fat0g
  • Cholesterol:0mg
  • Sodium:60mg
  • Total Carbohydrate:11g
  • Dietary Fiber:1g
  • Sugars:8g
  • Added Sugars:7g
  • Protein:1g

Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:

Mary Berry Best Cookbooks

  1. Mary Makes it Easy Cookbook
  2. Mary Berry’s Baking Bible
  3. Baking with Mary Berry
  4. Mary Berry’s Simple Comforts (recommended)
  5. Mary Berry Quick Cooking

Mary Berry Coconut Biscuits

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 40 minutesTotal time: 30 minutesServings:24 servingsCalories:100 kcal Best Season:Suitable throughout the year

Description

Mary Berry’s Coconut Biscuits are made with butter, flour, baking powder, desiccated coconut, caster sugar, and an egg. The recipe yields about 24 biscuits and takes roughly 30 minutes to prepare and bake.

Ingredients

Instructions

  1. Warm the oven up to 180°C (360°F) and put baking paper or parchment paper on a baking sheet.
  2. You can melt butter in a small saucepan on the stove or in a dish that can go in the microwave. Put it somewhere to cool down a bit.
  3. Put all of the ingredients into a medium-sized bowl. Mix until everything is well mixed.
  4. Roll the coconut cookie dough into round balls about 2 cm (¾ inch) across and place them on a baking sheet. Leaving space between them so they can spread out while they bake.
  5. Squish the balls down with a fork or your fingers that are damp.
  6. Put the coconut cookies in the oven and bake for 12 to 15 minutes, or until they turn golden brown.
  7. Take them off the tray and let them cool on a rack after they’re done cooking.

Notes

  • Butter Temperature: Ensure the melted butter is cooled before adding to avoid cooking the egg prematurely.
  • Consistent Size: Make the dough balls uniform in size for even baking.
  • Spacing on Tray: Leave enough space between each dough ball as they will spread while baking.
  • Flatten Gently: Flatten the balls gently to get an even thickness; this helps in even cooking.
  • Oven Temperature: Preheat the oven to the correct temperature for consistent results.
  • Baking Time: Start checking the biscuits around 12 minutes. They should be golden brown, but not too dark.
  • Cooling: Allow them to cool on the tray for a few minutes before transferring to a cooling rack to prevent breaking.

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