Mary Berry Coconut Biscuits Recipe

These Mary Berry-style coconut biscuits are simple, buttery, and generously coconutty, with crisp edges and a lightly chewy centre. They taste like a proper teatime biscuit, not too sweet, with a warm vanilla note and that toasty coconut finish. The method is straightforward and beginner-friendly, and the dough comes together in one bowl. From start to finish, you are looking at about 30 minutes, plus cooling time.

Ingredients

For the coconut biscuits

• 125g unsalted butter, softened
• 100g caster sugar
• 1 large egg
• 1 tsp vanilla extract
• 175g plain flour
• 1 tsp baking powder
• Pinch of fine salt
• 100g desiccated coconut
• 1–2 tbsp milk (only if needed to bring the dough together)

Optional finishing

• 100g milk or dark chocolate, melted (for dipping or drizzling)
• 1–2 tbsp extra desiccated coconut (to sprinkle over chocolate)

How to Make Mary Berry Coconut Biscuits Recipe

Oven and tray preparation

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line 2 large baking trays with baking parchment so the biscuits lift off cleanly and bake evenly.
• Get set up: Take the butter out of the fridge 30 to 60 minutes ahead so it is properly soft. This makes creaming quicker and gives a lighter biscuit texture.

Mixing the biscuit dough

• Cream butter and sugar: In a large bowl, beat the softened butter and caster sugar for 2 to 3 minutes until paler and fluffy. You can use a wooden spoon or an electric hand mixer.
• Add egg and vanilla: Beat in the egg, followed by the vanilla extract. If the mixture looks slightly curdled, do not worry. It will smooth out once the flour goes in.
• Fold in the dry ingredients: Add the flour, baking powder, salt, and desiccated coconut. Mix until you have a soft dough with no dry flour showing. If it feels crumbly, add 1 tablespoon of milk, then another only if needed.

Shaping and baking

• Portion the dough: Roll the dough into 24 small balls and place them on the trays, leaving space for a little spread. For very even biscuits, weigh each piece (about 18 to 20g).
• Flatten slightly: Press each ball down gently with your fingertips or the back of a fork. A slight flatten helps them bake evenly without turning overly thick in the middle.
• Bake: Bake for 10 to 13 minutes, swapping trays halfway if your oven has hot spots. They are ready when the edges are turning light golden and the centres look set.

Cooling and finishing

• Cool properly: Leave the biscuits on the tray for 5 minutes to firm up, then transfer to a wire rack to cool completely. They crisp as they cool, so try not to judge the final texture while they are still warm.
• Optional chocolate dip: Once cool, dip half of each biscuit into melted chocolate or drizzle over the top. Sprinkle with a little extra coconut if you like, then leave to set before storing.

Tips for the Best Coconut Biscuits

Why did my biscuits spread too much?

Butter that is too soft or warm can cause extra spread. If your kitchen is warm, chill the shaped dough balls on the tray for 15 minutes before baking. Also double-check you measured the butter correctly.

How do I get crisp edges with a slightly chewy middle?

Bake just until the edges are lightly golden and the centres are set. If you bake until the whole biscuit is deep golden, they will turn crisp all the way through.

Why do my biscuits taste a bit dry?

Overbaking is the usual culprit, especially with coconut. Pull them out as soon as the edges colour. If the dough itself felt dry, add milk 1 tablespoon at a time so the dough comes together without being sticky.

How can I make them more coconutty?

Use fresh desiccated coconut (it loses flavour over time) and add a tablespoon or two extra if you like. You can also toast a small handful of coconut and mix it in for a deeper, nuttier note.

Serving Suggestions

• With a mug of tea or coffee, especially an afternoon brew
• Sandwiched with a thin layer of chocolate spread for a treat
• Alongside fresh berries and yogurt for a simple dessert plate
• Wrapped as part of a homemade biscuit tin gift

Storage

Room temperature

Store completely cooled biscuits in an airtight tin or container for up to 5 days. Add a sheet of kitchen paper to help absorb any moisture and keep them crisp.

Refrigerator

These do not need refrigerating, but if you have dipped them in chocolate and your kitchen is very warm, you can refrigerate for up to 7 days. Let the biscuits sit at room temperature for 10 minutes before serving for the best texture.

Freezing

Freeze baked biscuits in a freezer-safe container, layered with baking parchment, for up to 3 months. Defrost at room temperature for 1 to 2 hours. You can also freeze unbaked dough balls; bake from frozen, adding 1 to 2 minutes to the baking time.

Nutrition

• Calories: 115 kcal
• Carbohydrates: 12 g
• Protein: 2 g
• Fat: 7 g
• Saturated Fat: 4 g
• Sodium: 55 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredient brands, biscuit size, and any optional chocolate topping.

FAQs