Coconut and olive oil biscuits
Photo credit: Céline de Cérou
Ingredients
For
15
biscuits
- 100 g grated coconut
- 60 g sugar
- 80 g of flour
- ½ sachet of baking powder
- 1 egg
- 70 g Nyons olive oil PDO
Tip
Which olive oil should you use for these coconut and olive oil biscuits? We recommend Nyons olive oil PDO (subtle flavour) for its dominant aromas of fresh hazelnut and cut grass, with slightly buttery notes.Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, PDO olive oil from Languedoc...
Instructions
- Preheat the oven to 180°C.
In a mixing bowl, mix together the desiccated coconut, sugar, flour and baking powder. Add the egg and the Nyons olive oil (PDO) and mix with a wooden spatula.
- Use a teaspoon to scoop out the dough and shape it into balls. Place them on a baking tray lined with baking paper, leaving space between them. Moisten your hands and use the palm of your hand to flatten the balls slightly.
- Bake for 10 to 12 minutes until the edges of the biscuits are lightly browned. Leave them to cool on a wire rack once they come out of the oven.
Tip
Which olive oil should you use for these coconut and olive oil biscuits? We recommend Nyons olive oil PDO (subtle flavour) for its dominant aromas of fresh hazelnut and cut grass, with slightly buttery notes.Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, PDO olive oil from Languedoc...
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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