Name: Coconut cookies
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: 200g unsalted butter, softened -; 75g caster sugar -; 75g light brown soft sugar -; 1 tsp vanilla bean paste -; 1 large egg -; 275g plain flour -; 125g desiccated coconut, toasted and cooled -; 100g dark chocolate -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Coconut cookies

1. 200g unsalted butter, softened -

2. 75g caster sugar -

3. 75g light brown soft sugar -

4. 1 tsp vanilla bean paste -

5. 1 large egg -

6. 275g plain flour -

7. 125g desiccated coconut, toasted and cooled -

8. 100g dark chocolate -

How to cook deliciously - Coconut cookies

1. Stage

Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.

2. Stage

Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.

3. Stage

Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.