Crumbly Coconut and Raspberry Biscuits…

“Only the man who is not hungry

says the coconut has a hard shell.”

-African Proverb

Fortunately, no coconuts to crack for this recipe…

it uses desiccated coconut…and I hope you are hungry!


Just a few ingredients needed today.


Chambord Liqueur Raspberry Jam and coconut…a perfect match!


I use vanilla- infused golden caster sugar for these biscuits.


  • 60g butter, softened
  • 125g golden caster sugar
  • 1 large egg, beaten
  • 75g desiccated coconut
  • 150g plain flour
  •  Jam


Add the flour to the creamed coconut mixture.


Roll the dough balls in coconut.


Flatten and spread out on a baking sheet.


  1. Pre- heat the  oven 180°C/ 375°F/gas mark 4
  2. Cream the butter and sugar into a bowl by beating them together until smooth.
  3. Add the beaten egg and beat again.
  4. Reserve 2 rounded tablespoons of coconut and add the rest to the creamed mixture and then the flour.
  5. Mix all the ingredients together to give a smooth, firmish dough.
  6. Divide the dough, roll each piece into a ball, then roll them in the reserved coconut.
  7. Flatten the balls to about 4-5cm  in diameter and place them on the parchment lined baking.
  8. Make a thumbprint on top of each biscuit and fill with jam.
  9. Bake the biscuits in the centre of the oven for 15mins, or until they are a light-golden colour.
  10. Leave the biscuits to cool for a few minutes, then move on to a wire rack to cool completely.


Fill the thumbprint with jam, then bake in the oven.


Cool on a wire rack.


Yummy, crumby coconut and raspberry…time for another tea-break,

Frances ☕


11 thoughts on “Crumbly Coconut and Raspberry Biscuits…

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