On the Andaman islands off the Indian shore we use to dig into these amazing coconut biscuits after spending the day on the beach. I had a while ago promised to share the recipe. So here it is. I have flavoured mine with saffron which works very well with the coconut. For me it also brings a taste of christmas as we use this spice a lot in baking and cooking around this time of the year.

Makes 20

50g butter
0,25g saffron
135g sugar
2 eggs
200 g shredded coconut

Preheat the oven to 175°C. Prepare a baking tray with baking paper.
Melt the butter in a pan and let cool off.
Bash the saffron with a pinch of sugar using a mortar.
In a bowl, combine using a wooden spoon the sugar, eggs, saffron and butter. Add the shredded coconut and stir to combine. Let is rest for about 10 minutes. The shredded coconut will expand to create more volume.
Use your hands to create the biscuits. First shape into a ball and then create a top to make it look like a little mountain. Add to the baking tray. Cook for about 10-12 minutes. It’s better to have them a little bit undercooked (and gooey) than overcooked and dry (or burned like mine!).

If saffron is not you thing or you don’t have it at home, the following flavours are delicious too:

The grated rind from a lime, lemon or ½ orange
2 tsp vanilla sugar
100 g white chocolate, roughly chopped
1 tbsp Amaretto
Or dip the base in melted dark chocolate