Coconut Almond Biscuits

    30 minutes

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

    9 people made this

    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

    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.

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    Reviews in English (11)


    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)


    If you cannot find baker's ammonia (hartshorn) locally you can purchase it through the King Arthur Flour website ( 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)


    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)