Microwave coconut and cornflake biscuits

Published on 11 November 2024

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Unusual, delicious and crisp biscuits cooked in the microwave. The small turntable requires small batches, though each cooks quickly.

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0 steps completed out of 9

1.Step 1 of 9
I whisk whites and gradually add sugar as they foam.
2.Step 2 of 9
Once whipped, I add coconut.
3.Step 3 of 9
Then cornflakes.
4.Step 4 of 9
I mix with a spatula.
5.Step 5 of 9
I line the rotating microwave plate with baking paper and space 4 mounds well apart because they spread.
6.Step 6 of 9
I cook for 3 minutes and 15 seconds, move biscuits with paper onto the worktop and cool, replacing paper for the next batch. They seem soft but harden. Do not extend cooking or they char inside. I remove paper and cool completely on a rack, initially upside down.
7.Step 7 of 9
Once cold and firm, I turn upright and melt chopped dark chocolate in a water bath.
8.Step 8 of 9
I put chocolate in a baking-paper cone and pipe stripes over the biscuits.
9.Step 9 of 9
Once chocolate sets, I keep in a tin.

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