Double Coconut Chocolate Digestives

A crumbly, crispy, oaty, buttery, salty, sweet biscuit dipped in dark chocolate, if you wish!

I call these double coconut as I use desiccated coconut and coconut sugar.

Due to health reasons, a few months ago I eliminated refined sugars from our home diet but still needing ‘sweet’ I replaced it with maple syrup, honey and coconut sugar, which do work as alternatives in some recipes but in different ways.

So over the months, I’ve been researching and experimenting using these sweeteners – with some successes and some not so great!

However, these biscuits are good, so thought I’d share.

Portions: 16 – 20 depending on cutter size
Prep and Cook Time: About 45 mins (not including 30 minutes resting time)
Cookware: Scales, food processor, mixing bowl, large parchment lined baking tray, rolling pin or jar, cookie cutters or suitable cup/glass
Oven: 160C / Gas 3

  • 100g oats – processed into flour (I use my mini chopper)
  • 100g self-raising flour (plus a little extra for rolling)
  • 25g desiccated coconut (plus a little extra for sprinkling on biscuits)
  • 60g coconut sugar
  • pinch of salt
  • 100g butter – melted
  • 3 tbsp milk (I use oat)
  • 70g dark chocolate – gently melted (if using)


Put all the dried ingredients into your bowl (top 5 items) and mix.

Pour in the butter and milk and combine into a crumbly dough.

With your hands, bring the dough together, wrap in foil or film and pop into the fridge to rest for 30 minutes.

Once rested, use a sprinkle of flour and roll out the very sticky, crumbly dough until 5mm thick. Being buttery and soft, it does break but it’s easy to squash together (see Instagram Story or Highlight). I promise you it will work – I have made it many times.

Using your cutters, cut the biscuits, place them onto the lined baking sheet then gather the remaining dough, knead, flour, roll and cut until it is used up. Sprinkle some with the extra coconut, if wish.

These biscuits do not spread, so you can place them 5mm away from each other.

Pop into the preheated oven for 20 minutes, 23 minutes if you prefer them harder or crunchier.

Remove and cool, then dip into or spread the melted chocolate over your biscuits, however you choose.

I find they keep well in an airtight container for over a week, if they last that long!