These cookies rely on a generous amount of top quality chocolate - roughly chopped so you get the pleasure of finding a nice chunk hidden within the biscuit. Flattening the biscuits with a fork is not necessary but reminds me of when, as a child, I would nibble between each indented row as I ate the biscuits to make them last longer. I've also added condensed milk as it seems to make the biscuit a little shorter in texture with a slight caramel flavour.
|130 g||Butter, softened|
|50 g||White sugar|
|1 Tbsp||Condensed milk|
|1 tsp||Vanilla extract|
|70 g||Desiccated coconut|
|100 g||Plain flour|
|1 tsp||Baking powder|
|70 g||Dark chocolate, chopped (Main)|
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- Preheat oven to 180C. Grease or line an oven tray.
- Cream the butter with the sugar, condensed milk and vanilla until pale.
- Stir in the coconut. Sift the flour and baking powder together, then mix in.
- Stir in the chocolate, then roll into small balls and place on the tray. Flatten with a fork, dipped in a little flour if necessary to prevent sticking.
- Bake for 20 minutes or until golden. Let the cookies cool slightly before transferring to a cooling rack.