- Step 1
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
- Step 2
Use electric beaters to beat the butter, sugar, vanilla essence and almond extract in a medium bowl until pale and creamy.
- Step 3
Add the egg and beat well to combine. Sift the cornflour and plain flour over the butter mixture. Add 65g (1 cup) of the coconut and the coconut cream. Use your hands to combine mixture and knead to a firm dough.
- Step 4
Roll 2 teaspoons of dough into a 10cm sausage on a lightly floured surface. Pinch the ends together to form a circle and secure. Transfer carefully to a lined tray. Repeat with remaining dough.
- Step 5
Sprinkle biscuits with remaining coconut. Bake in preheated oven for 30 minutes, swapping trays halfway through cooking time, or until coconut is light golden and biscuits are cooked through. Cool on trays.
Note: These biscuits will keep in an airtight container for up to 1 week.