Chocolate-Dipped Toasted Coconut Cookies
These buttery, chewy cookies are packed with the nutty aroma of toasted coconut and finished with a luxurious dark chocolate dip. Perfect for afternoon tea or a sweet treat, they offer a delightful crunch and rich flavor in every bite.
Servings16 Portions
Prep Time20 Mins
Cook Time15 Mins
Difficulty
Easy
Ingredients
16
- unsalted butter, softened200 g
- plain flour275 g
- desiccated coconut toasted and cooled125 g
- dark chocolate100 g
- Caster sugar (for buttercream)75 g
- light brown soft sugar75 g
- vanilla bean paste1 tsp
- large egg1
- salt1 pinch
Step-by-Step Instructions
01
Preheat your oven to 190°C (170°C fan/gas mark 5). In a large mixing bowl, cream the softened unsalted butter using an electric hand whisk or a stand mixer until it is very soft and pale.
02
Add the caster sugar, light brown soft sugar, and vanilla bean paste to the butter. Beat the mixture until it becomes light, fluffy, and well-combined.
03
Crack in the egg and beat again until just incorporated. Sift in the plain flour and a pinch of salt, then stir the mixture until a consistent dough forms.
04
Gently fold in 100g of the toasted desiccated coconut, reserving the remaining 25g for decoration later.
05
Roll the dough into 14 to 16 equal-sized balls (approximately 45g each). Arrange them on a baking sheet lined with parchment paper, ensuring they are well-spaced to allow for spreading.
06
