Nigella Coconut Biscuits

Let’s be honest — these biscuits are dangerously easy. The kind of recipe that tricks you into thinking “Oh, just a quick tray for now”… and suddenly you’re ankle-deep in crumbs, wondering where your self-control went.

I first stumbled across this Nigella coconut biscuits recipe when I was supposed to be making something impressive for a bake sale. Five ingredients. One bowl. No faff. I was sceptical. But one bite in? That sweet, buttery coconut chew — I knew I’d be making these until the end of time. They’re the biscuit equivalent of “just one more episode.”

No mixer, no chilling, no stress. Just pure, coconutty joy.

Ingredients List

• 1 cup self-rising flour
  → No baking powder drama. Just scoop and go.
• 1 cup sugar
  → Granulated works fine. Light brown adds a toffee twist.
• 1 cup unsweetened shredded coconut
  → Sweetened? Too claggy. Desiccated? Works in a pinch.
• 1 egg
  → Just the one! Binds the madness together.
• ½ cup melted butter
  → Salted is fine — it gives a cheeky contrast. Don’t overthink it.

How to Make It

1. Preheat your oven to 170°C (or somewhere between 160–180°C depending on how wild your oven is). Line a baking tray with parchment or just oil it like the good ol’ days.
2. In a large bowl, chuck in your flour, sugar, and coconut. Give it a mix — no ceremony needed.
3. Crack in the egg, pour in the melted butter, and stir everything together until it forms a thick, sticky dough. Use your hands if you must. It’s therapy.
4. Roll into teaspoon-sized balls. (Yes, teaspoon. These puff a bit.)
5. Place on your tray with space between them — they like to spread and lounge.
6. Bake for 12 minutes — or until they’re lightly golden at the edges and just set in the middle.
7. Cool on the tray for 5 minutes before transferring. Or eat one hot and burn your mouth like we all do.

Common Mistakes

Why are my coconut biscuits doughy in the middle?
Oven might not be hot enough. Preheat properly and don’t crowd the tray.

Why are they falling apart?
You may have under-mixed or skimped on the egg. Or you tried to move them too soon. Let them cool!

Can I swap butter for coconut oil?
Yes, and it’ll up the coconut game. Just expect a slightly denser crumb.

Why are my biscuits dense and dry?
Probably overbaked or your butter was too hot and cooked the egg. Let the butter cool a smidge before mixing.

Storage and Reheating Tips

Room Temp:
In a tin or zip bag, these keep up to 3 weeks. (They won’t last that long.)

Fridge:
If you must, up to 7 days, but they may go soft.

Freezer:
Freeze in batches for up to 4 months. You can reheat straight from frozen.

Reheating:

• Oven: 170°C for 5–7 mins to crisp up.
• Microwave: 30 seconds — chewy, not crispy.
• Air fryer: 3 minutes at 160°C for that fresh-baked vibe.

What to Serve With It

• Tea. Obviously. Earl Grey, if you’re feeling regal.
• Vanilla ice cream — sandwich two together for a DIY dessert.
• Fruit salad — because balance. 🍓🥥

Or just sneak them from the tin at midnight like the rest of us.

FREQUENTLY ASKED QUESTIONS

Can I make these gluten-free?
Yes, use a good GF self-raising flour blend. Add a pinch of xanthan gum if they crumble.

Can I reduce the sugar?
You can try, but they might lose their structure. Cut it by ¼ cup max for safety.

Can I double the recipe?
Yes, and you probably should. You’ll thank yourself later.

Can kids make these?
Absolutely — this is a perfect “first baking” recipe. Minimal mess. Maximum smugness.

Try More Nigella Recipes:

• Nigella Chocolate Biscuits
• Nigella Chocolate Yogurt Cake
• Nigella Whole Orange Cake
• Nigella Chestnut Puree

Nutrition Facts

Amount Per Serving

• Calories137
• Total Fat 6.4g
• Saturated Fat 4.4g
• Trans Fat 0.2g
• Cholesterol 21mg
• Potassium 40.6mg
• Sodium 117mg
• Total Carbohydrates 19g
• Dietary Fiber 0.8g
• Sugars 12g
• Protein 1.3g