Vanilla Coconut Chewy Biscuits Recipe

Vanilla Coconut Chewy Biscuits Recipe


220g chocolate digestive biscuits

6 tablespoons butter or margarine

170ml canned evaporated milk

1 egg (beaten)

1 teaspoon vanilla essence

5 teaspoon caster sugar

50g self raising flour (sieved)

120g desiccated coconut

40g dark chocolate


  1. Grease a shallow 20 cm square cake tin and line the base.

  2. Crush the biscuits in a polythene bag with a rolling pin or use a food processor.

  3. Melt the butter or margarine in a pan. Stir in the crushed biscuits until well combined.

  4. Press the biscuits mixture into the base of the cake tin.

  5. Beat together the evaporated milk, egg, vanilla essence and sugar until smooth. Stir in the flour and desiccated coconut. Pour over the biscuit base and level the top.

  6. Bake in a preheated oven at 190 degrees Celsius for half an hour or until the coconut topping is firm and just golden.

  7. Leave to cool in the cake tin for about 5 minutes, then cut into squares. Leave to cool completely in the tin.

  8. Carefully remove the biscuits from the tin and place them on a board. melt the dark chocolate and drizzle it over the biscuits to decorate them. let the chocolate set before serving.

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