I make these cookies all the time in our house because we all love coconut. They are delightful and will be on the plate for five minutes! You can use whatever type of chocolate chips you have but I find milk chocolate works the best.
Makes about 14 cookies
- 60g of softened butter
- 125g caster sugar
- 1 large egg beaten
- 40g dessicated coconut
- 35g chocolate chips
- 150g plain flour
Pre heat oven to 180C / fan 160C.
Line two baking sheets. I line two so the cookies have lots of room to spread out and not spread into each other. You don’t want one massive cookie but I suppose that’s a matter of opinion!
Beat together the butter and sugar until you have a smooth consistency.
Add the beaten egg, coconut and the chocolate chips to the mixture then finally fold in the flour.
Mix together to form a dough. Put your hands in the bowl and squidge all the ingredients together to form a ball.
Divide into roughly half so you have fairly equal amounts for each tray then roll each half into golf ball size mounds and flatten slightly when on the baking sheet.
Bake for 15 minutes. Keep an eye on them as you don’t want to over bake them. An ever so slightly under baked cookie is always better than on over baked one as they will still be cooking and setting for a moment or so when you take them out of the oven. These are lovely dunked in a glass of milk.