This coconut biscuits recipe with dried mango and pineapple makes a deliciously chewy biscuit with a taste of the tropics. Not quite a coconut macaroon, nor an American cookie, this traditional Australian-style biscuit is the kind my nanna used to make for afternoon tea – yet with the addition of coconut, palm sugar, and dried mango and pineapple.

I made this coconut biscuits recipe with dried mango and pineapple on the weekend and was reminded how easy it is to make these sorts of biscuits or cookies to our American readers. I was left wondering why I didn’t bake biscuits more. Well that’s changing this week.

Before I tell you about this coconut biscuits recipe, I have a favour to ask. Grantourismo is reader-supported. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by using our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. You could also browse our Grantourismo store for gifts for food lovers, including fun reusable cloth face masks designed with our images.

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Coconut Biscuits Recipe with Dried Mango, Pineapple and Ginger for a Nibble of the Tropics

As a teen, I was always baking biscuits, both sweet and savoury. I can close my eyes and taste my parmesan cheese sticks now! But apart from this classic Anzac biscuits recipe, which is a combination of two of the oldest Anzac biscuit recipes, I rarely bake now.

Perhaps it’s because Terence bakes so much sourdough and it’s been too hot to have an oven on more than once a day. And yet every afternoon I get cravings for biscuits and I’ve recently been rhapsodising over Italian coconut macaroons.

It was coconut macaroons I was setting out to make when I started improvising on the weekend, however, we had some dried mango and dried pineapple I wanted to use up – along with an open can of condensed milk, and the creamy palm sugar was next to it.

Coconut Biscuits Recipe with Dried Mango and Pineapple. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

The base is a very traditional style of coconut biscuits recipe that I most associate with Australian biscuits and afternoon tea with my nanna as a child on school holidays – rather than the Italian macaroon; I’ll make that next time.

So while I’ve added dried mango and dried pineapple, you could really add any dried fruit at all. Or leave it out and increase your coconut, which will give you something more akin to Italy’s macaroons – which are very different to the French macaron. Do people still mix the two up or does everyone know their macarons from their macaroons these days?

No tips for making this coconut biscuits recipe with dried mango and pineapple as it’s so easy. But if you like these, you will probably enjoy Terence’s five spice, peanut and sesame cookies. More biscuit recipes from me soon.

Coconut Biscuits Recipe with Dried Mango and Pineapple

Coconut Biscuits Recipe with Dried Mango and Pineapple. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Coconut Biscuits Recipe with Dried Mango and Pineapple

Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Course: Biscuits, Cookies, Snack, Sweets
Cuisine: Australian
Servings: 25 Biscuits
Calories: 88kcal
Author: Lara Dunston


  • 70 g butter
  • 70 g sugar
  • 1 egg
  • 150 g grated fresh coconut moist coconut flakes or desiccated coconut
  • 60 g plain flour
  • Pinch salt
  • 20 ml milk
  • 1 tsp sweetened condensed milk
  • 2 tsp creamy palm sugar
  • 30 g mixed dried mango and pineapple finely diced


  • Preheat your oven to 180°C.
  • In a mixing bowl, combine the butter and sugar until creamy, then add the egg and combine well.
  • Add the coconut, flour, pinch of salt, milk, condensed milk, and palm sugar, and mix together well.
  • Lastly, stir in the finely diced dried mango and pineapple so they’re well distributed.
  • Using a teaspoon, spoon the biscuit mixture onto a tray lined with baking paper, evenly spacing the dollops.
  • Using your fingers, press each dollop down a little, shaping them into circles of around 5cm in diameter.
  • Bake for around 12 minutes until a light golden colour for a softish chewy texture or for 15 minutes until brown for a firmer biscuit.
  • Cool the biscuits on a wire rack before serving and if there are any left store them in an airtight container.


Calories: 88kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 26mg | Potassium: 40mg | Fiber: 1g | Sugar: 4g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Do let us know if you make this coconut biscuits recipe with dried mango and pineapple in the comments below as we’d love to know how they turn out for you.

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