Crispy coconut biscuits

At Nourish we are always dreaming up new recipes that combine healthy eating with delicious indulgence and these are our latest creation. If you want to avoid refined ingredients or are following an autoimmune paleo diet, or you just love all things coconut (as we do), then why not try these coconut biscuits – they’re crispy on the outside but lovely and chewy in the middle, really simple to make and include healthy fat, lots of fibre and unrefined sweetness from an Indian ingredient called palmyra jaggery, which gives the biscuits a lovely caramel sweetness. They’re fun to make with kids and suitable for school (and adult) lunch boxes. You can even use the mixture as a healthy gluten-free crumble topping!

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Crispy coconut biscuits – makes 10
70g desiccated coconut (sulphite free)
2 tbsp coconut oil
2.5 tbsp coconut milk
2 tbsp palmyra jaggery (or coconut sugar)
2 tsp coconut flour
1 tsp vanilla extract
Pinch of sea salt

Preheat the oven to 170 degrees C and line a baking sheet with greaseproof paper. In a medium mixing bowl, mix all ingredients together until well combined. Form the mixture into 10 balls and flatten them with your palm to form a biscuit shape about 1 cm thick.

Bake in the oven for 15 minutes, or until golden brown. Remove from the oven and leave to cool on the baking tray until they have firmed up a bit then transfer carefully to a cooling rack (they are quite crumbly when warm but they will harden up as they cool).


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