Blackcurrant and coconut biscuits

Total time: 3hr 40m
Preparation Time: 30m

For 40 piece

Nutritional Information

Contains 51 Kcal, 1g Protein, 4g Carbohydrates, 3g Fat


  • Biscuit mixture
  • 1 pinch salt
  • 3 fresh egg white
  • 100 g sugar
  • 200 g coconut flakes
  • To fill
  • 150 g blackcurrant jam

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  • Biscuit mixture

    Beat the egg whites with the salt until stiff. Add the sugar little by little and continue beating until the egg whites turn glossy. Carefully fold the dessicated coconut into the egg whites using a rubber spatula.
  • Shaping and drying

    Using two teaspoons, create walnut-sized mounds and spread them out on a baking tray lined with baking paper. Use your wet index finger to make small depressions in the middle of the biscuits. Dry the biscuits at room temperature for approx. 3 hrs.
  • To fill

    Put the jam into a disposable piping bag, cut approx. 1 cm off the end, squeeze the jam into the depressions.
  • To bake

    Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.
  • Shelf life:

    Store the biscuits in an airtight container for approx. 1 week.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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