Chocolate Coconut Cookies

Ingredients:

• 225 g (245 ml) butter/ baking margarine, softened
• 250 ml (200 g) castor sugar
• 5 ml vanilla essence
• 435 ml (245 g) Snowflake Cake Wheat Flour
• 5 ml Snowflake Baking Powder
• 3 ml salt
• 470 ml (150 g) desiccated coconut
• 125 ml (50 g) cocoa powder
• 125 ml boiling water

Filling:

• 100 g chocolate, melted (dark or milk)

Method

1. Preheat oven to 180°C, line a baking tray with baking paper.

2. In a large mixing bowl, cream the butter/ baking margarine, and sugar together until light and fluffy. Sift flour, baking powder and salt. Add coconut to sugar mixture.

3. Dissolve cocoa powder in boiling water and add to dough, mix until combined.

4. Using a measuring spoon, roll 5 ml spoonful of dough in balls and place on baking tray, gently flatten fingers and shape slightly oval. Bake for 12-15 minutes.

5. Allow to cool completely before sandwiching pairs of biscuits together with the melted chocolate. Store in an airtight container.

Variations, Hints and Tips:

• Sandwich biscuits with canned caramel and serve with ice cream for a dessert.
• Dip half the sandwiched chocolate coconut cookie in melted chocolate for added decadence.
• Toast coconut in a dry pan, until golden brown for extra flavour.

Go back to Recipe Range