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Recipes > Biscuit & Slice recipes > Super Crunchy Chocolate Coconut Biscuits

Super Crunchy Chocolate Coconut Biscuits

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 (based on 1 votes)

These biscuits are very crunchy, like a chocolate version of an anzac biscuit only much lighter and free of oats.  



  • ½ Cup castor sugar
  • 50 grams butter, softened
  • ½ Cup baking mix flour (I used Bakels)
  • 3 T cocoa
  • ½ Cup dessicated coconut
  • ½ Cup chocolate chips
  • 2 T milk


  1. Preheat oven to 160° C.
  2. Lightly grease a biscuit tray, preferably non-stick
  3. Cream butter and sugar.
  4. Add coconut and sift baking mix and cocoa on top.
  5. Mix until a well combined. Note it will appear quite dry.
  6. Stir in chocolate chips then add approximately 2 T of milk and mix well.
  7. The mixture should be a dry crumble that is just moist enough to hold together when compressed.
  8. Squash small handfuls of mixture hard into balls a little smaller than squash balls. (Pun not intended).
  9. Place well separated on baking tray and bake for approximately 15-20mins, checking regularly to achieve a fully cooked but not burned biscuit.
  10. Carefully lift biscuits onto a cooling rack as they will be very delicate until they cool.


Makes approx 12 biscuits.

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Great hit with coffee group kids, I put icing and sprinkles on top, so they were the first to go! Very little flour in the recipe too, so thats a plus. I doubled the recipe as they went so quick.

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