Coconut Biscuits With Lemon Myrtle Cream

A quick and easy biscuit recipe with coconut, white chocolate and a beautiful lemon myrtle butter cream.



    • 85gm Salted Butter
    • 55gm Caster Sugar
    • 85gm Brown Sugar
    • 1 Egg
    • 200gm Plain Flour
    • 1/2 TSP Baking Soda
    • 3/4 TSP Baking Powder
    • 55gm White Choc Chips
    • 25gm Coconut
      • 1/2 Cup Pure Icing sugar
      • 2 TBSP Butter room temperature
      • 1 TSP Lemon Juice
      • 1 TSP Lemon Myrtle


      • Cream butter and sugar in mixer until creamy.
      • Add egg to sugar mixture and mix.
      • In a separate bowl sift flour and add baking soda, baking powder, lemon rind, white chocolate and coconut.
      • Slowly add flour mixture to butter mixture.
      • Place 1 TBSP portions of mixture onto baking trays with enough room in between to allow spreading
      • Bake for 10 minutes and remove from oven to quickly make holes in the center for icing.
      • Return to oven for a further 5 minutes and remove.
      • Once biscuits are cool pipe icing into the centre holes.
        • Place butter, icing sugar, lemon Myrtle and lemon juice in mixer and blend for a few minutes.
        • Using a spatula stir the mix and make sure it’s well combined and fluffy. If not blend again for a few minutes. Spoon mix into piping bag and pipe into biscuit centres. Alternatively, use a spoon.

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