Mary Berry Coconut Biscuits Recipe

This nostalgic Coconut Biscuit (Melting Moment) is a lunchbox classic as well as being incredibly textural! Rolling the dough in desiccated coconut makes the exterior go crisp and toasted, which along with the soft, buttery crumb adds a delightful chew to this biscuit that is so perfect with a cup of tea.

Mary Berry Coconut Biscuits Recipe Ingredients

• The Dough:
  • 100g (4 oz) butter, softened
  • 75g (3 oz) caster sugar
  • 1 egg, beaten
  • 150g (5 oz) self-raising flour
  • 25g (1 oz) desiccated coconut (for the dough)
  • 1/2 tsp vanilla extract
• The Coating:
  • 50g (2 oz) desiccated coconut (spread on a plate)
• The Topping:
  • 10-12 glacé cherries, halved

How To Make Mary Berry Coconut Biscuits Recipe

1. Prep the oven: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Lightly grease two baking trays.
2. Cream the butter: In a large bowl, beat the softened butter and caster sugar together until pale and fluffy. (Mary’s tip: Use an electric mixer for the best fluffiness).
3. Add liquid: Beat in the egg and the vanilla extract until well combined. The mixture might look slightly curdled, but don’t worry, the flour will fix it.
4. Fold the dry: Sift the self-raising flour into the bowl. Add the 25g of desiccated coconut. Fold everything together gently using a spoon until you have a soft, sticky dough.
5. Shape the balls: Divide the dough into about 20-24 pieces (walnut size). Dampen your hands slightly with water (to prevent sticking) and roll the pieces into neat balls.
6. Coat in coconut: Roll each ball in the plate of extra desiccated coconut until thoroughly coated on all sides.
7. Flatten and top: Place the balls onto the prepared baking trays, spacing them apart. Place a half glacé cherry in the center of each ball and press down gently to flatten the biscuit slightly.
8. Bake: Bake in the preheated oven for 15–20 minutes. They should be golden brown and the coconut on the outside should be toasted.
9. Cool: Transfer the biscuits to a wire rack to cool. They will be soft when hot but will crisp up on the outside as they cool.

Recipe Tips!

• Wet Hands: This dough is famously sticky! Keep a small bowl of cold water nearby to dampen your palms before rolling. If you use flour on your hands, the coconut won’t stick to the outside.
• Toasted Flavor: The coconut on the outside toasts faster than the biscuit bakes. Keep an eye on them after 12 minutes. If the coconut is turning dark brown, cover loosely with foil or lower the oven temp slightly.
• Self-Raising Lift: These are meant to be slightly puffy and cake-like in the middle (hence “Melting Moments”), not flat snaps. Use self-raising flour to ensure they rise.
• Cherry Choice: Wash the syrup off the cherries and dry them before using. This stops the sticky syrup from burning on the tray or making the top of the biscuit soggy.

What To Serve With Mary Berry Coconut Biscuits Recipe?

This Mary Berry Coconut Biscuits Recipe is a retro treat that belongs at a school fête or a cosy afternoon tea! A mug of milky coffee is the perfect partner to soften the toasted coconut exterior. For a children’s party, serve them alongside a glass of cold milk! They also make a lovely edible gift when packed into a cellophane bag tied with red ribbon to match the cherries.

How To Store Mary Berry Coconut Biscuits Recipe

• Room Temp: Store the cooled biscuits in an airtight tin. They keep well for up to 5 days. They may soften slightly over time, becoming more cake-like.
• Re-crisp: If they get too soft, pop them back in a warm oven for 3-5 minutes to toast the coconut coating again.
• Freeze: You can freeze the baked biscuits (well wrapped) for up to 3 months. Thaw at room temperature.

Mary Berry Coconut Biscuits Recipe Nutrition Facts

• Calories: 95 kcal
• Fat: 5g
• Carbohydrates: 11g
• Protein: 1g

Nutrition information is estimated per biscuit (makes approx. 20).

FAQs

Try More Recipes:

• Mary Berry Easter Biscuits Recipe
• Mary Berry Viennese Biscuits Recipe
• Mary Berry Lemon Biscuits Recipe

Mary Berry Coconut Biscuits Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: 5 minutesTotal time: 40 minutesCooking Temp:100 CServings:20 servingsEstimated Cost:25 $Calories:95 kcal Best Season:Available

Description

Also known as “Melting Moments,” these soft, buttery biscuits are rolled in desiccated coconut for a crispy coating and topped with a festive cherry.

Ingredients

• 100g butter, 75g sugar
• 1 egg, vanilla
• 150g self-raising flour
• 75g coconut (total)
• Glacé cherries

Instructions

1. Cream butter and sugar; add egg.
2. Fold in flour and 25g coconut.
3. Roll dough into walnut-sized balls.
4. Roll balls in remaining coconut.
5. Press cherry into center.
6. Bake at 180°C for 15-20 mins.
7. Cool on wire rack.

Notes

• Use wet hands to handle the sticky dough.
• Watch the coconut so it doesn’t burn.
• Store in an airtight tin to keep fresh.

Keywords:Mary Berry Coconut Biscuits Recipe