Pistachio-and-coconut biscuits

Pistachio-and-coconut biscuits

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  • Makes 12
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 15 minutes
  • 40 minutes
  • Woolworths Ken Forrester Viognier 2015

Ingredients

  • 2 free-range egg whites
  • 100 g dessicated coconut
  • 100 g ground pistachios
  • 2 T honey
  • Pistachios, blanched, to decorate

Cooking Instructions

Preheat the oven to 160°C. Beat the egg whites until stiff, then fold in the coconut and pistachios.

Add the honey, then roll the mixture into small balls and flatten to make biscuits. Place onto a greased baking tray.

Stud each biscuit with a blanched pistachio and bake for 20 minutes, then reduce the oven's temperature to 110°C and bake for a further 20 minutes.

Cook's note: These biscuits are usually made using icing sugar but you can use desiccated coconut instead to make a moreish sugar-free biscuit!

Discover more biscuit recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Contributing Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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