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    Coconut biscuits with a raspberry dip

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    Coconut biscuits with a raspberry dip

    • Vegetarian
    • Children's
    • Cooking time: 10 minutes

    Makes: 6


    • 20 g desiccated coconut, plus extra for rolling
    • 50 g greek yogurt
    • 1 tbsp icing sugar
    • 100 g raspberries
    • 50 g butter
    • 30 g light muscovado sugar
    • 75 g plain flour


    1. Preheat the oven to 200 C, gas mark 6.
    2. Beat the butter and muscovado sugar in a bowl until pale and fluffy. Add the flour and coconut, then bring together into a dough.
    3. Roll 6 small (walnut-sized) dough balls into a log shape, then roll in the extra coconut. Place on a baking tray, press flat using a fork, then bake in the oven for 10 minutes, until golden.
    4. While baking, make the raspberry dip: crush the raspberries with a fork, then stir in the yogurt and icing sugar, until well mixed.

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