Cocoa-nut Biscuits is a traditional British recipe, based on Alexis Soyer's recipe of 1849, for a classic drop biscuit (cookie) made from a grated coconut, powdered sugar and egg white batter that's baked on rice paper and decorated with almond slivers. The full recipe is presented here and I hope you enjoy this classic British version of: Cocoa-nut Biscuits.
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This is a traditional British recipe redacted from Alexis Soyer's 1849 volume The modern Housewife or Ménagère, a classic Victorian cookbook.
Original Recipe
936. COCOA-NUT BISCUITS.—Scrape four cocoa-nuts, to which add the same weight of powdered sugar, mix with whites of eggs, beating with a wooden spoon until forming a softish but thick paste; lay the mixture out upon wafer-paper in small drops, baking them as directed in the last.
Modern Redaction
Ingredients
375g freshly-grated coconut
375g powdered sugar
5 egg whites, lightly beaten
slivered almonds, to decorate
rice paper
Method:
Mix together the grated coconut and powdered sugar in a bowl. Add the egg whites and beat with a spoon or electric mixer until the mixture is thick, pale and creamy.
Line your baking trays with rice paper and drop the batter by the tablespoon onto the paper. Form into an oval shape and decorate the top with about three slivered almonds apiece.
Transfer to an oven pre-heated to 160°C and bake slowly for about 15 minutes, or until they are set and very lightly golden on top.
Allow to cool completely then carefully tear them apart, shaping the rice paper nicely around them. Serve or store.
