Coconut cookies dipped in chocolate recipe
I’ve tried making coconut cookies before and they didn’t quite turn out the way I wanted them to. I’ve generally haven’t had great luck with cookies, but it looks like I’ve gotten over it. This time around, I added just one egg and added freshly grated and toasted coconut instead of the desiccated kind. It’s soft and chewy on the inside, and lightly crunchy on the outside.
Yield: 9 cookies
Butter – 1/4 cup at room temperature
Light brown sugar – 1/2 cup (If you don’t have any, just grind 1/4 cup regular sugar with 1/4 jaggery, simple)
Freshly grated coconut – 1/2 cup (dry roast it on a hot pan till lightly toasted and keep aside)
Flour – 1 cup
Baking soda – 1/4 tsp
Vanilla – 1/2 tsp
Egg – 1
Cream butter and sugar together till light and fluffy or till they’re well incorporated.
Add the egg and vanilla, and mix.
In goes the coconut. Mix.
Tip the flour and baking soda in and gently mix without being too rough with the dough.
It’ll be really thick like it should be. You’re making cookies, not cake.
Pop it in the fridge for about 20 mins. This is to firm the dough some more.
In the meantime, preheat your oven at 190C.
Bring out the cookie dough.
Line your baking tray with parchment paper, or else grease with some butter.
Make small balls of dough, flatten the top just a touch and place on baking tray.
Bake for 18-20 mins or till it’s lightly brown on the top and around the cookies.
For chocolate dipping:
Melt 1/2 cup chocolate (dark or milk) in a microwave with a knob of butter.
Dip cookies half way through and place on parchment paper and then on a cooking rack.
Let the chocolate set, and you’re done!