These coconut biscuits are so crumbly, crunchy and sweet. Great as a snack, afternoon tea and for parties. The recipe is updated from the original, taken from a June 1927 issue of Woman’s Weekly
Makes: 12
Prep time: 20 mins
Cooking time: 15 mins
Total time: 35 mins
Costs:Cheap as chips




    • 2 medium egg whites


    • 45g (1½oz) caster sugar


    • 60g (2oz) desiccated coconut


    • 60g (2oz) ground rice


    • 15cm (6in) square tin, lined with Bakewell paper






    1. Set the oven to 190°C/Gas Mark 5. Whisk the egg whites in a large bowl to a stiff froth. Fold in the sugar, then fold in the coconut and ground rice. Mix together lightly. (Add a little milk if the mixture seems very stiff.)


    1. Spread the mixture in the tin. Bake for 10-15 mins. Take out of the oven and cut into fingers while still warm.



Nutritional information per portion



fat 3.0g saturates 3.0g calories 65(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.