- Place butter and sugar in a bowl and beat with an electric mixer until creamy. Beat in the egg and vanilla. Sift the flour and baking powder onto the mixture and beat on a low speed to combine. Stir in the coconut.
- Shape the mixture into two logs of 4cm in diameter. Wrap in greaseproof paper and refrigerate or freeze for 30 minutes until firm.
- Heat oven to 160 deg C. Line two baking trays with nonstick baking paper. Slice 1cm thick rounds and place on prepared baking trays. Bake for 12 to 15 minutes or until pale golden.
- Remove to a wire rack to cool. Store in an airtight container.
Tip: These logs of biscuit mixture can be made ahead and frozen for up to two months. The mixture can be sliced from frozen and cooked at any time when you need some biscuits in a hurry.