Coconut Biscuits Recipe with Dried Mango and Pineapple
This easy 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.
Servings: 25 Biscuits
- 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