Coconut biscuits These amaretti-style coconut biscuits are a perfect sweet treat – and also free from dairy and gluten. Ingredients 150g/5½oz ground almonds 75g/2¾oz desiccated coconut, plus extra for coating 150g/5½oz caster sugar ¼ tsp salt 100g/3½oz egg whites (see recipe tip) 2 tsp icing sugar, for dusting Recipe tips Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside. In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste. Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18–24 minutes until the coconut starts to brown. Leave to cool completely on the t