Coconut rusks are a delightful South African-style treat—crunchy, lightly sweet, and filled with the tropical flavor of desiccated coconut. Twice-baked to perfection, these rusks are perfect for dunking in coffee or tea, and they store incredibly well for long-lasting snacking.
Why You’ll Love This Recipe
I love how easy and fuss-free this recipe is, using basic pantry staples and just one egg. The desiccated coconut adds a wonderfully nutty texture, and the double baking gives the rusks that signature crunch. Whether I’m serving them for brunch, packing them for a road trip, or enjoying them with my morning coffee, they always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ cups flour (cake or all-purpose)
½ cup milk
½ cup desiccated coconut
½ cup melted margarine or butter
½ cup white sugar
1 egg
1 ½ tsp baking powder
1 tsp vanilla essence
¼ tsp salt
Directions
I start by preheating the oven to 170°C (340°F).
In a large bowl, I sift together the flour, baking powder, salt, and sugar. Then I stir in the desiccated coconut.
In a separate bowl, I mix the milk, egg, vanilla essence, and melted margarine or butter until well combined. I pour this mixture into the dry ingredients and stir just until everything is combined—no overmixing here.
I grease a baking pan with butter and line it with parchment paper, then pour the batter into the pan and spread it evenly.
I bake it for 30 minutes, then let it cool on a wire rack. Once cool, I cut it into rectangular pieces.
I return the cut rusks to the oven and bake them again at 170°C (340°F) for another 30 minutes or until they’re golden and crispy.
Servings and timing
This recipe yields about 12 to 16 rusks, depending on how I slice them. The total time is approximately 1 hour and 15 minutes—30 minutes for the first bake, a few minutes to cool and cut, then 30 minutes for the second bake.
Variations
I sometimes add a handful of chopped almonds or walnuts for extra crunch.
Swapping out the vanilla for almond extract gives it a delicious twist.
For a more indulgent treat, I stir in a few mini white chocolate chips.
To make them dairy-free, I substitute plant-based milk and margarine.
storage/reheating
Once completely cool, I store the rusks in an airtight container at room temperature—they stay crunchy for up to two weeks. I don’t reheat them usually, but if I want to refresh them, a few minutes in a low oven (around 120°C or 250°F) does the trick.
FAQs
What makes rusks different from biscotti?
Rusks are similar to biscotti in that they’re baked twice, but they’re typically thicker, more rustic, and not as sweet. I find them more hearty and satisfying.
Can I use fresh coconut instead of desiccated?
I don’t recommend using fresh coconut because it has a lot more moisture, which could affect the texture and shelf life of the rusks.
How do I know when the rusks are done during the second bake?
I look for a golden brown color and a firm texture. They shouldn’t feel soft or spongy in the middle—they’ll crisp up more as they cool.
Can I freeze coconut rusks?
Yes, I freeze them in an airtight container for up to 3 months. I just let them thaw at room temperature before enjoying.
Why are my rusks too soft?
This usually happens if they didn’t bake long enough during the second round. I make sure they’re fully dried out to get that perfect crunch.
Conclusion
Coconut rusks are a comforting, crunchy snack that’s simple to make and always satisfying. I love how they turn out golden and crisp with just a hint of sweetness, making them a favorite for dipping, gifting, or simply enjoying as a homemade treat. Give them a try—I’m sure I’ll be baking these again and again.
Coconut rusks are a crunchy, twice-baked South African-style treat made with desiccated coconut for a nutty, tropical flavor. They’re perfect for dunking in coffee or tea and stay crisp for weeks.
Ingredients
1 ½ cups flour (cake or all-purpose)
½ cup milk
½ cup desiccated coconut
½ cup melted margarine or butter
½ cup white sugar
1 egg
1 ½ tsp baking powder
1 tsp vanilla essence
¼ tsp salt
Instructions
Preheat oven to 170°C (340°F).
In a large bowl, sift together flour, baking powder, salt, and sugar. Stir in desiccated coconut.
In a separate bowl, mix milk, egg, vanilla essence, and melted margarine or butter until well combined.
Pour wet ingredients into the dry ingredients and stir until just combined.
Grease and line a baking pan with parchment paper, then spread batter evenly into the pan.
Bake for 30 minutes. Remove from oven and cool on a wire rack.
Once cool, cut into rectangular pieces.
Return cut rusks to the oven and bake again at 170°C (340°F) for another 30 minutes, or until golden and crisp.
Notes
Add chopped almonds or walnuts for extra crunch.
Swap vanilla with almond extract for a different flavor.
Mini white chocolate chips make a great indulgent variation.
For a dairy-free version, use plant-based milk and margarine.
To refresh stored rusks, bake for a few minutes at 120°C (250°F).
