Description
Chewy macaroon type coconut cookies flecked with large chocolate chips that will disappear fast because of how good these are!
Ingredients
100 grams / 3.5 ounces, butter room temperature
100 grams / 1/2 cup light brown sugar
100 grams / 1/2 cup superfine/caster sugar
1 egg, room temperature
150 grams / 1 1/2 cups desiccated coconut
50 milliliters coconut milk
200 grams / 1 1/4 cups plain flour
5 grams / 1 teaspoon baking soda
1/4 teaspoon sea salt
80 grams / 2.8 ounces dark chocolate, roughly chopped
Instructions
- Preheat the oven to 200C/400F and line a baking tray with greaseproof paper.
- Cream your butter and sugar until pale, light and fluffy, approximately 2 minutes.
- Add the egg and combine until smooth, approximately 1 minute.
- Add the desiccated coconut and coconut milk and combine until smooth and no patches of dry coconut remain.
- Add the flour, baking soda and salt into the bowl and combine on low until no dry portions remain in the dough.
- Place the chocolate chunks into your cookie dough and stir through until flecks of chocolate are visible throughout your entire dough.
- Take a scoop of your cookie dough and place on your baking tray, approximately 2 inches apart.
- Bake for 12 minutes until golden, remove from the oven and allow to sit on your hot tray for a further 2 minutes.
- Remove and place on a cooling tray.
- Serve with your favorite hot drink or cold glass of milk.
Notes
Visible chunks of chocolate: Keep large chunks of your chocolate aside and poke into the unbaked dough before putting into the oven and this will give you those perfect chocolate pieces.
Cookies right out of the oven: The cookies are still slightly soft in the center when you first remove them from the oven, therefore, the added step of letting them sit on the hot tray for a further 2 minutes where you will then be able to slide them off with a spatula.
Recipe by Roamingtaste
Nutrition
- Calories: 310 calories per cookie