Chewy Chocolate, Coconut and Raspberry Cookies
I had a hankering for chocolate and coconut so I played around with my standard chocolate chip cookie recipe and came up with these beauties – delicious but hard to stop at one!
INGREDIENTS
⅔ cup plain flour
½ cup desiccated coconut
¼ teaspoon baking soda
¼ teaspoon sea salt
90 grams melted coconut oil
½ cup brown sugar
¼ cup caster sugar
1 large egg, size 7
1 teaspoon vanilla extract
100 grams dark chocolate, roughly chopped
½ cup coconut flakes, toasted
freeze dried raspberries for sprinkling
METHOD
Grease 2 flat baking trays and line with baking paper.
Preheat the oven to 170°C fan bake.
Combine the flour, coconut, baking soda and salt in medium bowl.
Whisk the coconut oil, both sugars, the egg and the vanilla together. Pour onto the dry ingredients and stir to combine.
Scoop out 12 spoonfuls of the mixture and place 6 on each tray, spacing them well apart or they will bake into one huge biscuit. Lightly flatten with the back of a fork.
Sprinkle over the chocolate then bake for 8-10 minutes until golden and the outer edges are starting to crisp but the centres are still a little soft and puffy. Turn the trays for even browning if necessary.
Scatter over the coconut flakes and crush the freeze-dried raspberries over the top while the chocolate is still molten. Leave on the trays for 10 minutes then transfer to a cooling rack. Makes 12 biscuits .
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!