Coconut Almond Biscuits

    (9)
    30 minutes

    These are delicious melt in your mouth coconut biscuits with a delicate hint of almond flavouring. Easy to make, too.


    8 people made this

    Ingredients
    Serves: 48 

    • 250g butter
    • 250g margarine
    • 2 cups (400g) white sugar
    • 1 teaspoon baking powder
    • 1 tablespoon boiling water
    • 1 1/2 teaspoons almond essence
    • 3 cups (375g) sifted plain flour
    • 1 cup (75g) desiccated coconut

    Directions
    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C.
    2. In a large bowl, cream together margarine and butter. Gradually add sugar and almond essence. Mix on high speed for 10 minutes.
    3. In a small bowl, dissolve the baking powder with the boiling water, adding the water a little at a time. Add this to the butter mixture.
    4. Stir in the flour and coconut. Mix well.
    5. Drop biscuits from a teaspoon onto a well greased baking tray. Bake biscuits in preheated oven for 9 to 11 minutes. Biscuits should be set but not brown. Let biscuits cool on the baking tray for a few minutes before removing.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (9)

    by
    25

    I had the opportunity to find out exactly what hartshorn does for a recipe, since I accidentally forgot to bring it with me to the beach, where I first tried this recipe. The results of that batch were okay--others liked them--but to me they were heavy and dull. When I returned home and could actually use the hartshorn I'd bought for this recipe: oh, wow!!! This recipe--plus the hartshorn--is a holy grail for me. The texture is substantial but has a light, clean, dry crunch that I now know is characteristic of hartshorn. Do go to the trouble of finding some for these cookies; it's definitely worth it!  -  15 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    13

    If you cannot find baker's ammonia (hartshorn) locally you can purchase it through the King Arthur Flour website (kingarthurflour.com). It does make a difference especially in the crispness of the cookies it is used in and worth trying to find as the other review has said. Yummy!  -  03 Dec 2009  (Review from Allrecipes USA and Canada)

    by
    9

    What a wonderful cookie! Sweet, crunchy, and full of the taste of almonds and butter. This should really bring back the use of hartshorn.  -  14 Feb 2002  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate