Coconut biscuit

A couple of biscuits is a practical serving; check their weight, as sizes differ. For a 30 g portion, the energy is 148 kcal.

Let freshly baked biscuits cool completely, then store them in an airtight tin at room temperature. Keep them away from steam and damp air, which soften them.

Yes. Freeze cooled biscuits in a sealed container, separating layers with baking paper; thaw them at room temperature. To bring back a little crispness, warm them in a low oven for a few minutes and cool before serving.

Their sweet, toasted flavour works well with tea or coffee, and they pair nicely with fresh fruit such as mango or berries. Crumble them over yoghurt or ice cream for a quick dessert topping.

Yes. Crush them finely and mix with melted butter, then press the mixture firmly into the tin and chill before adding the filling. Their coconut flavour makes the base sweeter and more pronounced than one made with digestives.

No. Coconut biscuits are usually crisp, rolled or moulded biscuits made with flour, while coconut macaroons are dense, chewy mounds made mainly from shredded coconut and often egg white. A coconut macaroon cookie has 5.1 g of fibre per 100 g, compared with 3.5 g in coconut biscuit.

Use finely chopped coconut or coconut flakes pulsed briefly in a food processor; large flakes can make the dough crumbly. Coconut-flavoured biscuits made without coconut will have a different texture and flavour.

They often contain wheat and may contain milk or egg, depending on the recipe; some are made with nuts or produced where nuts are handled. Coconut itself is a tree nut in some food-allergen labelling systems, so check the ingredients if you need to avoid it.