Gina Sakic

Coconut & jam biscuits

  • 200g finely shredded coconut
  • 190g fruit jam
  • 4 tbsp coconut oil
  • pinch of salt
  • 2 eggs
  • 1tbs grass-fed gelatine

Preheat oven to 180˚C. Line a baking sheet with parchment paper.

Put the coconut, jam, coconut oil and salt into a food processor. Whizz for 1 minute or so, until really well combined but not paste like.

Add the eggs. With the motor running, pour the gelatine through the feeder tube and whizz again just for a second or two to fully incorporate.

Take spoonfuls of the mixture, roll into balls and flatten slightly on the baking sheet.

Cook for about 15 minutes until golden. They will be a little on the soft side so leave them on the baking tray for a few minutes to prevent them falling apart. When they are a little firmer, transfer them to a wire rack to cool completely.

These are best eaten the day they are made, however will keep up to three days stored in the fridge. Alternatively they freeze really well.