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!
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
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 .