Chelsea

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Vanilla Coconut Crunch Biscuits

By Chelsea Sugar
Vanilla Coconut Crunch Biscuits
60 servings
  • 4 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 30 mins
  • Serves
    60
Ingredients

    250g butter, melted but not too hot
    1 1/4 cups Chelsea Caster Sugar
    1 egg
    1 teaspoon vanilla essence
    1/2 teaspoon coconut essence
    1 cup long thread coconut 
    3 1/2 cups self raising flour

Method

    Preheat oven to 180°C. Line 3 oven trays with non-stick baking paper.

    Beat the cooled, melted butter and caster sugar until pale and creamy. Add egg, vanilla and coconut essences, then the coconut and self-raising flour. Roll mixture into small balls and press flat on the prepared trays. Bake for 15 to 20 minutes then turn oven temperature down to 150°C and bake a further 10 minutes. Cool on a wire rack and store in an airtight container.

    This recipe has not been tested by Chelsea Sugar.

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Reviews

Average Rating
54
(4 reviews)


Tried this recipe and it is crunchy and delicious. A hit with my boys and they can't stop eating them. Tip: Form the biscuits and bake immediately. I kept it a while and the dough got firm. Took a bit of an effort to ball them up, but the effort was worth it. Will definitely make these again.

Thank you!!!!!!!!!!!

I baked 2 trays of these. The biscuits in the upper tray turned out to be absolutely delicious. They were dried out thoroughly. Crunchy and melting as the same time. Can't stop eating...

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Super quick and easy with a yummy vanilla flavour

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