Chocolate coconut cookies

These Cuban chocolate-chip coconut cookies are delicious, easy to make and quick to prepare.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 225g butter
• 200g caster sugar
• 110g Goya Panela or light brown soft sugar
• 2 free range eggs
• 1 teaspoon vanilla extract
• 280g plain flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon salt
• 335g plain chocolate chips
• 150g Ancel's Coco Rallado
• 2 drops coconut extract

Mise en place

• Preheat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]

Method

1. In a large bowl, cream together the butter, Ancel's Coco Rallado, coconut extract, brown sugar and caster sugar until light and fluffy.
2. Beat in the eggs one at a time, then stir in the vanilla.
3. Combine the flour, bicarbonate of soda and salt; stir into the creamed mixture.
4. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto baking trays.
5. Bake for 8 to 10 minutes in the preheated oven.
6. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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Recipe source

This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.

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