Chocolate coconut cookies: Difference between revisions
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These [[Cuban]] [[Chocolate|chocolate]]-chip [[Coconut|coconut]] cookies are delicious, easy to make and quick to prepare. | |||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Yumm - thanks Carla!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
These [[ | <span class="reviewDesc">These were fab, and I don't usually like sweet things.</span> | ||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/coconut|#coconut]] [[Special:Search/chocolate|#chocolate]] [[Special:Search/butter|#butter]] [[Special:Search/castersugar|#castersugar]] [[Special:Search/bicarbonateofsoda|#bicarbonateofsoda]] [[Special:Search/bakingtray|#bakingtray]] [[Special:Search/freerangeeggs|#freerangeeggs]] [[Special:Search/bake|#bake]] [[Special:Search/chocolatecoconutcookies|#chocolatecoconutcookies]] [[Special:Search/chips|#chips]] [[Special:Search/miseenplace|#miseenplace]] | ||
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Latest revision as of 09:11, 25 December 2021
These Cuban chocolate-chip coconut cookies are delicious, easy to make and quick to prepare.
| Chocolate coconut cookies | |
|---|---|
 |
| Servings: | Servings: 4 - Makes about 15 small cookies |
| Calories per serving: | 1222 |
| Ready in: | 30 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK |
| First published: | 16th December 2014 |
|
Best recipe reviewYumm - thanks Carla! 5/5 These were fab, and I don't usually like sweet things. |
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
- In a large bowl, cream together the butter, Ancel's Coco Rallado, coconut extract, brown sugar and caster sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, bicarbonate of soda and salt; stir into the creamed mixture.
- Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto baking trays.
- Bake for 8 to 10 minutes in the preheated oven.
- 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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