INGREDIENTS
500g Desiccated coconut.
175g Castor sugar.
150g Dark chocolate (roughly chopped).
175g Butter.
100g Self-raising flour.
100g Plain flour.
2.5ml Vanilla essence.
Method
Preheat oven to 190°C.
Whisk together the butter, sugar and vanilla essence with an electric beater, until pale and fluffy.
Sift in the flours, then fold in the coconut and chocolate.
Shape the mixture into balls, then roughly flatten out on 2 baking sheets with the palm of your hand, leaving room for them to spread slightly.
Bake for 15 min until lightly browned.
Remove from oven and allow the cookies to cool for a few minutes.
Eat while still warm.
Alternatively transfer cookies to a wire rack and leave to cool completely. Sore in an airtight container.
