Ingredients
- 3 tsp unsweetened Dutch-process cocoa
- 250g unsalted butter, at room temperature, chopped
- 1 cup (230g) caster sugar
- 2 1/4 cups (185g) desiccated coconut
- 2 cups (300g) plain flour
- 1 tsp baking powder
- 150g milk chocolate, roughly chopped
Method
- 1. Preheat the oven to 180°C and line 2 large baking trays with baking paper.
- 2. Combine cocoa powder and 1/4 cup (60ml) boiling water and set aside. Beat the butter and sugar until pale and creamy. Add the cocoa mixture and beat to combine. Fold in the coconut, then sift together the flour and baking powder, and fold into the mixture until well combined.
- 3. Roll large teaspoonfuls of the mixture into balls and arrange on the prepared trays. You should end up with around 60 biscuits. Lightly press the tines of a fork on the top of each ball and bake for 15-20 minutes until golden, then allow to cool.
Enjoy !
Sharing the recipe is simple, click the f button below to share it with your friends. To print the recipe please click the green printer icon.