Mary Berry Coconut Biscuits Recipe – Crisp, Chewy, and Tea-Time Perfect

The first time I baked Mary Berry’s coconut biscuits, I got a bit cocky. I thought, “How hard can a five-ingredient biscuit be?” Well… my first tray came out pale and a bit soggy because I pulled them too soon. The second batch spread into one giant biscuit because I’d been lazy and didn’t chill the dough after rolling. By the third go, though—golden edges, crumbly bite, and that sweet coconut chew in the middle—I finally had the sort of biscuit you can proudly put out with a pot of tea. Let me show you what actually worked (and what didn’t).

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WHY THIS ONE WORKS SO WELL

Most coconut biscuit recipes lean too hard on sugar or too little on butter, and you end up with either dry sandpaper or chewy sugar bombs. This one balances butter, sugar, and coconut just right. The butter keeps them short and crumbly, the egg binds without heaviness, and the coconut gives you that gorgeous chew. The trick I didn’t expect? Using self-raising flour—it gives just the slightest lift so the biscuits don’t feel dense.

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INGREDIENTS + WHY THEY MATTER

• Self-raising flour (125g) – Lightens the dough just enough. I once tried plain flour with extra baking powder—too cakey.
• Desiccated coconut (75g) – The star. Unsweetened is best; sweetened made mine cloying.
• Caster sugar (100g) – Fine enough to cream smoothly; granulated left sandy streaks.
• Unsalted butter (100g, soft) – Brings richness. Cold butter made the dough crack.
• 1 medium egg – Holds it all together. I tested without—it crumbled to bits.
• Vanilla extract (1 tsp, optional) – Rounds out the coconut flavour, though I skip it if I want pure coconut.

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MAKING IT YOURS (WITHOUT RUINING IT)

• Egg-free? Mashed banana works (½ a small banana per egg). Adds a subtle fruity note, but it holds.
• Dairy-free? Swap butter for coconut oil—texture is slightly crisper.
• Zest it up – A teaspoon of lemon or orange zest brightens the flavour beautifully.
• Dipped ends – Half-dip cooled biscuits in dark chocolate for a fancy tea-tray finish.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Biscuits spread into one giant blob	Butter too soft, dough too warm	Chill dough balls for 10 mins before baking
Pale, soft biscuits	Pulled out too early	Bake until edges are just golden—don’t panic if centres look soft
Tough bite	Overmixed dough	Mix only until flour disappears, then stop

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HOW TO MAKE MARY BERRY’S COCONUT BISCUITS

1. Prep the oven – Heat to 180°C (160°C fan) / 350°F. Line trays with parchment.
2. Cream butter + sugar – Beat until pale and fluffy (about 2 mins with a wooden spoon).
3. Add egg + vanilla – Mix until smooth and glossy.
4. Fold in flour + coconut – Stop as soon as dough comes together; it should feel soft but not sticky.
5. Shape – Roll into walnut-sized balls, space on tray, flatten gently with fork.
6. Bake – 12–15 mins, until edges are golden. They’ll smell toasty and nutty.
7. Cool – Leave on tray 2 mins (they’re fragile hot), then transfer to wire rack.

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TIPS FROM MY KITCHEN

• I sprinkle a little extra coconut on top before baking—it toasts beautifully.
• My old metal tray bakes them crisper than my non-stick one.
• If making a double batch, keep unbaked dough in the fridge so it doesn’t spread.
• They taste even better the next day—flavour deepens as they rest.

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STORAGE + SERVING

• Keep in a biscuit tin (not plastic) for up to 5 days.
• Freeze dough balls raw, bake from frozen +2 minutes.
• Pair with strong builder’s tea or coffee—you’ll want a dunk.
• Lovely with lemon curd spread on top for an afternoon pick-me-up.

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FAQ

Q: Why are Mary Berry Coconut Biscuits chewy in the centre?
Because of the balanced ratio of butter, sugar, and desiccated coconut—which keeps the outside crisp and the centre slightly chewy. Over-baking or mixing too much can dry them, so bake until just golden at the edges and let them firm up as they cool.

Q: Can I use self-raising flour instead of plain flour?
Absolutely—self-raising flour gives a gentle lift and lighter texture. If you only have plain flour, stir in ¾ teaspoon baking powder per 125 g flour for the same effect.

Q: How should I store coconut biscuits to keep them crisp?
Pop them in an airtight tin—not plastic—to maintain crunch for up to 5 days. A little parchment between layers stops sticking and keeps edges crisp.

Q: How do I make them egg-free or dairy-free?
For an egg-free version, use ½ a small mashed banana instead of one egg—it adds moisture and sweetness. Dairy-free? Swap the butter for coconut oil: they come out a touch crisper, but still utterly coconutty.

Q: What if I only have sweetened desiccated coconut?
That’s fine—just reduce the sugar by 20–25 g to avoid the biscuits becoming overly sweet. It balances things nicely.

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You May Also Like:

• Mary Berry Oat and Raisin Cookies Recipe
• Mary Berry Lavender Shortbread Biscuits
• Mary Berry ANZAC Biscuits

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