Coconut Biscuits (Biscotti al Cocco)
Using just three ingredients, these biscuits are subtly sweet, light, and so simple to make.
Servings: 18 biscuits
Calories: 56kcal
Ingredients
- 125 g desiccated coconut
- 50 g caster sugar
- 2 eggs divided into one white and two yolks
- icing sugar, to dust optional
Instructions
- Preheat the oven to 170℃ gas/150℃ fan and line a baking tray with greaseproof paper.
- In a medium bowl, use an electric whisk to beat the egg yolks with two thirds of the sugar until creamy - this might take 5 -10 minutes. Gently fold in the coconut.
- In another clean bowl, beat one of the egg whites until frothy. Gradually add the remaining sugar and continue to beat until soft peaks form.
- Gently fold the egg whites into the coconut mix until combined.
- Working a teaspoon at a time, shape the mixture into circular mounds and place onto the prepared tray.
- Bake in the oven for 15 minutes before reducing the temperature to 120c fan/150c gas. Leave in the oven for a further 30 minutes or until the biscuits are a lovely golden brown.
- Leave to cool on the tray before dusting with some icing sugar. Serve with an espresso or a cup of tea and enjoy!
Notes
- These biscuits are better eaten the same week as they were made but do last quite a while in an airtight container or bag.