Desserts & Baking

Pistachio-and-coconut biscuits

Makes 12
15 minutes
40 minutes
Wine/Spirit Pairing
Woolworths Ken Forrester Viognier 2015

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 2 free-range egg whites
  • 100 g dessicated coconut
  • 100 g ground pistachios
  • 2 T honey
  • Pistachios, blanched, to decorate
  1. Preheat the oven to 160°C. Beat the egg whites until stiff, then fold in the coconut and pistachios.
  2. Add the honey, then roll the mixture into small balls and flatten to make biscuits. Place onto a greased baking tray.
  3. 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

Woolworths TASTE’s 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.

View all recipes


Load more