Coconut cookies

A close up of a piece of bread Baking Recipes
  • Preparation and cooking time
  • Prep:20 mins
  • Cook:15 mins
  • plus setting
  • Easy
  • Serves 14 – 16

Make these coconut cookies for the perfect pick-me-up. They’re coated in luxurious dark chocolate and toasted coconut sprinkles

Nutrient Unit
kcal 285
fat 18g
saturates 12g
carbs 26g
sugars 12g
fibre 3g
protein 3g
salt 0.03g
Raspberry honey flapjacks


  • 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


  • STEP 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.

  • STEP 2
Chocolate Swiss roll

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.

  • STEP 3
Classic scones with jam & clotted cream

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.

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