Double-choc coconut cookies

It doesn't hurt to have a foolproof chocolate chip cookie recipe up your sleeve - and this one has extra chocolate!

  • 15 mins cooking
  • Makes 25 Item
  • Print


Double-choc coconut cookies
  • 125 gram butter, softened
  • 3/4 cup (165g) firmly packed brown sugar
  • 1 egg
  • 1 cup (160g) wholemeal self-raising flour
  • 1 cup (80g) desiccated coconut
  • 1/3 cup (35g) chocolate malt powder
  • 1/3 cup (65g) milk choc chips


Double-choc coconut cookies
  • 1
    Preheat oven to 180°C. Line oven trays with baking paper.
  • 2
    In a small bowl, beat butter, sugar and egg with electric mixer until light and fluffy. Stir in sifted flour (and any husks in the sifter), coconut, chocolate malt powder and choc chips.
  • 3
    Roll level tablespoons of mixture into balls. Place about 5cm (2-inches) apart on trays, flatten slightly.
  • 4
    Bake cookies about 15 minutes and cool on trays.

More From Women's Weekly Food