Adapted from Joy the Baker
Ingredients – Makes over 2 dozen
- 1 cup/ 225g unsalted butter
- 2/3 cup caster sugar (original 1 cup)
- 1/2 cup brown sugar (original 3/4 cup)
- 3/4 tbsp vanilla essence + 3g vanilla sugar (original recipe: only 1 tbsp vanilla) – only because we ran out of vanilla essense
- 2 1/2 cup AP flour
- 3/4 tsp baking soda
- 1/2 tsp sea salt (bit less)
- 1 large egg
- 1 large egg yolk
- 1/2 cup dessicated coconut (unsweetened) [we doubled these and even so the coconut flavour wasn’t very distinct. I’m guessing the original recipe uses shredded coconut]
- 1 cup dark chocolate chunks ( I used 70%)
How to Make:
- Preheat oven to 180 C. Toast coconut for 6 minutes.
- Melt butter over medium heat. It should crackle and turn foamy for a while. Wait until the crackling subsides and it should start turning brown. Once a little brown, immediately take off heat and pour into prepared bowl. (Be careful. Don’t wait until it turns a dark brown. It should be a light yellow-brown colour. Due to the heat, it will continue cooking even in the separate bowl).
- Mix together flour, salt, baking soda in a separate bowl.
- Beat together the sugars and cooled melted butter.
- Beat in the eggs individually and the vanilla.
- On low, beat in the flour mixture. You use your hands at this point to form a dough.
- Use a spatula (or your hands) and fold in the dark chocolate chunks and toasted coconut.
- Use an ice-cream scoop and form small balls onto the prepared baking sheet.
- Bake in oven for 10-15 minutes (depending on size and your oven).
*This is best eaten after the cookies have cooled down or the day after.
Variations for next time:
- For my friends, I would up the sugar a teeny bit by increasing the brown sugar back to 3/4 cup. I would also use less darker chocolate, probably around 40%.
- I would also want to up the coconut more because I love the coconut flavour inside.Maybe 3/4 cup.