Deliciously light, golden, and fragrant, these crispy coconut biscuits are the perfect treat to enjoy with your morning coffee, afternoon tea, or as a sweet little indulgence any time of the day. Their thin, crunchy texture and subtle caramel flavor make them simply irresistible!
Ingredients (for about 20 biscuits):
60 g shredded coconut
3 tablespoons brown sugar
1 egg white
10 g butter
1 tablespoon honey
Instructions:
- Preheat the oven:
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. - Melt the butter and honey:
In a small saucepan over low heat, melt the butter together with the honey. Stir gently until smooth, then remove from heat. - Mix the dry ingredients:
In a bowl, combine the shredded coconut and brown sugar. - Add the wet ingredients:
Add the melted butter–honey mixture and the egg white to the bowl. Mix until you get a moist and slightly sticky dough. - Shape the biscuits:
Using a teaspoon, place small portions of the mixture on the prepared tray. Flatten them slightly with the back of the spoon to form thin, round biscuits. - Bake:
Bake for 8–10 minutes, or until the biscuits are lightly golden around the edges. - Cool:
Let the biscuits cool completely on a wire rack — they’ll become beautifully crisp as they cool. Serving Tips:
Serve these coconut crisps with a cup of espresso, green tea, or even a scoop of vanilla ice cream for a delightful dessert twist!
Enjoy