Chocolate coconut cookies

Ingredients

225g butter 200g caster sugar 110g 'Goya Panela' or light brown soft sugar 2 eggs 1 teaspoon vanilla extract 280g plain flour 1 teaspoon bicarbonate of soda 1 teaspoon salt 335g plain chocolate chips 150g Ancel Coco Rallado 2 drops coconut extract Also available through Cuban Cuisine.

Method Prep:10min  › Cook:10min  › Ready in:20min Preheat the oven to 190 C / Gas 5. In a large bowl, cream together the butter, coco rallado, 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.