Name: Mary Berry Coconut Biscuits Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 175g plain flour, plus extra for dusting; 100g unsalted butter, softened and cut into small cubes; 75g caster sugar; 75g desiccated coconut; 1 medium egg, beaten; 1 tsp vanilla extract; 1/4 tsp baking powder; a pinch of fine salt; 2 tbsp desiccated coconut for rolling or scattering

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These Mary Berry coconut biscuits are crisp at the edges, lightly golden on top, and carry a warm, toasted coconut flavour that comes through in every bite. The texture is short and slightly crumbly, melting quickly on the tongue without feeling heavy or greasy.

What makes this recipe so reliable is its straightforward method and small list of everyday ingredients. The dough comes together quickly, rolls out without fuss, and bakes evenly, making it a solid choice for an afternoon bake or a tin to fill for the week. From start to finish, these biscuits are ready in around 40 minutes.

Ingredients

For the biscuits

175g plain flour, plus extra for dusting
100g unsalted butter, softened and cut into small cubes
75g caster sugar
75g desiccated coconut
1 medium egg, beaten
1 tsp vanilla extract
1/4 tsp baking powder
A pinch of fine salt

To finish

2 tbsp desiccated coconut, for rolling or scattering

How to Make Mary Berry Coconut Biscuits Recipe

Heat the oven: Set the oven to 180C (160C fan, Gas 4) and line two flat baking trays with non-stick baking paper. Getting the trays ready before mixing saves time and prevents the dough from sitting too long once shaped.
Rub in the butter: Place the flour, baking powder, and salt into a large mixing bowl. Add the softened butter and rub it into the flour using your fingertips until the mixture resembles fine, pale breadcrumbs with no visible lumps of butter remaining.
Add the dry ingredients: Stir in the caster sugar and desiccated coconut using a wooden spoon or spatula, mixing until they are evenly distributed through the flour and butter crumbs.
Bring the dough together: Add the beaten egg and vanilla extract to the bowl. Mix with a fork first, then use your hands to press the mixture into a smooth, firm dough. If the dough feels sticky, add a small dusting of flour, one teaspoon at a time, as too much flour will make the biscuits tough.
Shape the biscuits: Roll the dough into small balls, roughly 2.5cm in diameter, using about one tablespoon of dough per biscuit. Roll each ball in the extra desiccated coconut to coat lightly, then place on the prepared trays. Press each ball down gently with the flat of your hand or the back of a fork to flatten slightly. Leave at least 3cm between each one to allow for a little spreading.
Bake until golden: Place the trays on the middle shelves of the oven and bake for 12 to 15 minutes, or until the biscuits are pale golden at the edges and just set in the centre. They will firm up considerably as they cool, so do not overbake.
Cool on a wire rack: Leave the biscuits on the tray for five minutes before transferring to a wire rack. This brief resting time lets them firm up enough to move without breaking. Allow to cool completely before storing or serving.

Tips for the Best Mary Berry Coconut Biscuits

Why are my coconut biscuits spreading too much during baking?

The most common cause is butter that was too warm or even melted before rubbing in. The butter should be soft enough to press but still hold its shape. If the kitchen is very warm, chill the shaped biscuits on the tray for 10 minutes before putting them in the oven.

Why do my biscuits come out too hard and dry?

Overbaking is almost always the reason. Coconut biscuits should look very slightly underdone when they come out of the oven as they continue to set on the hot tray. Pull them out as soon as the edges turn a pale biscuit-gold colour.

How do I stop the coconut coating from burning before the biscuit is cooked through?

Keep the oven at 180C and avoid placing the trays too high in the oven, where the top heat is more intense. If the coconut topping is colouring quickly, drop the temperature by 10 degrees and add two minutes to the overall bake time.

Why is my dough crumbling and not holding together?

This usually means the egg was too small or not fully incorporated. Add a teaspoon of cold water and work it into the dough firmly with your hands. The dough should feel like shortcrust pastry, pliable but not sticky.

How do I get an even shape on every biscuit?

Use a small kitchen scale to weigh each dough ball to around 15g. Consistent weight means consistent thickness, which means every biscuit bakes in the same time without any undercooked or overbaked ones in the batch.

Serving Suggestions

Serve alongside a pot of Darjeeling or Earl Grey tea for a classic afternoon spread.
Arrange on a board with a drizzle of dark chocolate over the tops for a slightly more indulgent presentation.
Pair with a small dish of raspberry jam for dipping, as the sharpness of the fruit cuts through the richness of the coconut.
Crumble over the top of a bowl of vanilla ice cream as a simple biscuit crumb topping.
Pack into a cellophane bag tied with ribbon for a homemade gift, as these biscuits travel and keep well.

Storage

Room temperature

Store in an airtight tin or container at room temperature for up to five days.

Refrigerator

These biscuits can be kept in a sealed container in the refrigerator for up to one week. Bring them back to room temperature for 15 minutes before serving so the texture softens slightly from the cold-set state.

Freezing

Arrange the cooled biscuits in a single layer on a baking tray, freeze until solid, then transfer to a freezer-safe bag or container with sheets of baking paper between layers. They keep well for up to two months. Defrost at room temperature for about 30 minutes before serving.

Nutrition

Calories: 118 kcal
Carbohydrates: 13g
Protein: 1.5g
Fat: 7g
Saturated Fat: 4.5g
Sodium: 35mg

Nutrition values are estimates based on average ingredient weights and may vary depending on the specific products used and the size of each biscuit.

FAQs

Can I use sweetened coconut instead of desiccated coconut in this recipe?

Sweetened shredded coconut can be used but it will make the biscuits noticeably sweeter and the texture slightly chewier. If using it, reduce the caster sugar by about 15g to keep the balance in check.

Can I make the dough ahead of time and bake it the next day?

Yes. Wrap the dough tightly in cling film and refrigerate for up to 24 hours. Take it out 10 minutes before rolling to let it soften just enough to shape without cracking.

Can I use margarine instead of butter in this coconut biscuit recipe?

Block margarine works as a direct swap in the same quantity, though the flavour will be slightly less rich. Avoid soft spread margarine from a tub, as the higher water content changes the dough consistency and usually results in a softer, less crisp biscuit.

Can I add flavourings like lemon or orange zest to these biscuits?

A teaspoon of finely grated lemon or orange zest works very well with coconut. Add it at the same stage as the vanilla extract. It lifts the flavour without overpowering the coconut.

Can I double this recipe to make a larger batch?

Yes, this recipe doubles cleanly. Use a larger bowl, keep the oven temperature the same, and bake in two batches if needed rather than crowding the trays, as good air circulation around each biscuit is what gives them an even golden colour.

Conclusion

This Mary Berry coconut biscuits recipe delivers consistent results with minimal equipment and no special techniques. The biscuits come out crisp, lightly golden, and full of toasted coconut flavour every time, making them one of those dependable bakes worth returning to often. This recipe yields approximately 20 biscuits, which fills a standard tin comfortably.

Whether baking for a teatime treat or filling a tin to keep through the week, these coconut biscuits fit the occasion neatly. If you tried this recipe, leave a comment below with how they turned out, and share the recipe with anyone who enjoys a proper homemade biscuit. If you enjoyed this, you might also like the Mary Berry German biscuits recipe, another classic biscuit worth adding to your baking rotation.