Coconut cookies
MAKES 14-16 PREP 20 mins plus setting COOK 15 mins EASY V
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
1 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 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 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.
PER SERVING (16) 285 kcals • fat 18g • saturates 12g • carbs 26g • sugars 12g • fibre 3g • protein 3g • salt 0.03g