This easy and delicious recipe for Nigella’s Coconut Biscuits is a quick treat perfect for any time of day. With just a few simple ingredients like shredded coconut, butter, and sugar, these golden, chewy biscuits are both sweet and satisfying. Great for sharing or enjoying a cup of tea!
Ingredients Needed
- 1 cup (120g / 4.2 oz) self-raising flour
- 1 cup (200g / 7.1 oz) sugar
- 1 cup (85g / 3 oz) unsweetened shredded coconut
- 1 egg
- ½ cup (115g /4 oz) melted butter
How To Make Coconut Biscuits
- Preheat the oven: Depending on your oven, preheat it to 160-180°C (320-350°F).
- Mix the ingredients: In a mixing bowl, combine the self-raising flour, sugar, shredded coconut, egg, and melted butter. Mix everything by hand until well combined.
- Shape the biscuits: Roll teaspoons of the mixture into balls and place them onto a greased baking tray.
- Bake: Bake for 12 minutes or until golden brown, in the preheated oven.
- Cool and serve: Let the biscuits cool before serving.

Recipe Tips
- Use a room-temperature egg: A room-temperature egg will blend more easily into the mixture, giving you a smoother dough.
- Don’t overmix the dough: Mix the ingredients until just combined to keep the biscuits light and tender.
- Grease your tray well: To prevent the biscuits from sticking, Ensure the tray is greased or lined with parchment paper.
- Check your oven temperature: Ovens vary, so start checking the biscuits at 10 minutes to avoid overbaking them.
- Cool completely before serving: Let the biscuits cool on a wire rack to firm up and achieve their perfect texture.
How To Store Leftovers?
- Refrigerate: Let the leftover coconut biscuits cool completely to room temperature. Then, store them in an airtight container in the fridge for up to 5 days.
- Freeze: Once cooled, you can freeze the biscuits. Wrap them in plastic wrap or place them in a freezer-safe bag. They can be frozen for up to 3 months. To serve, thaw at room temperature for 1–2 hours before enjoying.
Nutrition Facts
Serving Size: 1 biscuit (approximately 20g)
- Calories: 90
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 30mg
- Potassium: 20mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 1g
Try More Nigella Recipes:
- Nigella Lemon Tiramisu
- Nigella Lemon Yogurt Cake
- Nigella Madeleine Recipe
- Nigella Twice Baked Cheese Soufflé

Nigella Coconut Biscuits
Description
This easy and delicious recipe for Nigella’s Coconut Biscuits is a quick treat perfect for any time of day. With just a few simple ingredients like shredded coconut, butter, and sugar, these golden, chewy biscuits are both sweet and satisfying. Great for sharing or enjoying a cup of tea!
Ingredients
Instructions
- Preheat the oven: Depending on your oven, preheat it to 160-180°C (320-350°F).
- Mix the ingredients: In a mixing bowl, combine the self-raising flour, sugar, shredded coconut, egg, and melted butter. Mix everything by hand until well combined.
- Shape the biscuits: Roll teaspoons of the mixture into balls and place them onto a greased baking tray.
- Bake: Bake for 12 minutes or until golden brown, in the preheated oven.
- Cool and serve: Let the biscuits cool before serving.
Notes
- Use a room-temperature egg: A room-temperature egg will blend more easily into the mixture, giving you a smoother dough.
- Don’t overmix the dough: Mix the ingredients until just combined to keep the biscuits light and tender.
- Grease your tray well: To prevent the biscuits from sticking, Ensure the tray is greased or lined with parchment paper.
- Check your oven temperature: Ovens vary, so start checking the biscuits at 10 minutes to avoid overbaking them.
- Cool completely before serving: Let the biscuits cool on a wire rack to firm up and achieve their perfect texture.
Nigella Coconut Biscuits