Coconut Crispy Crunch Cookies
Preparation time
Cooking time
Total time
A super easy cookie to make and enjoy, quick to mix and yielding a crispy crowd pleasing cookie. The rice cereal give the biscuits an unusual texture, the oats are indistinguishable and the coconut sits alongside the biscoff to give you the flavour you will love in this bake.
Recipe type: Biscuit Recipe
Cuisine: British
Servings: 56
  • 250g butter
  • 500ml golden caster sugar
  • 2 eggs
  • 500ml crispy rice cereal (Rice Krispies or your favourite organic brand)
  • 500ml rolled oats
  • 500ml desiccated coconut
  • 500ml plain flour
  • 5ml baking powder
  • 5ml bicarbonate of soda
  • a pinch of salt
  • 5ml vanilla essence
  • 50ml lotus biscoff spread
  1. Preheat the oven to 180 degrees Celsius.
  2. Line 3 trays with greaseproof paper, the largest that will fit in your oven.
  3. Cream the butter and sugar together until white and fluffy.
  4. Add the eggs into the bowl one at a time and beat well after each addition.
  5. Spoon in the biscoff, salt, vanilla essence, baking powder and the bicarbonate of soda, mix well.
  6. Finally add the balance of the dry ingredients and beat on a slow speed until just combined.
  7. The mixture will look a little soft and sticky, don't worry this is what it should be like.
  8. Roll the mixture into walnut sized balls and space well they will spread a little.
  9. Flatten the top with a fork, this will allow the mixture to spread into a even mound.
  10. Bake for 12-15 minutes or until the biscuits are golden brown.
  11. Cool on the trays and then transfer to a sealed jar or biscuit tin.
Replace the Lotus Biscoff with your favourite nut butter.
Recipe by Marissa's Recipes & Ideas at