Choc-Chip and Coconut Cookies Image by Author

Choc-Chip and Coconut Cookie Ingredients:

• 22/3 Cups (145g) of Flaked Coconut
• 2½ Cups (375g) of Sifted Plain Flour
• 1 Cup (170g) of Dark Chocolate Chips
• 1 Cup (250g) of Softened Butter
• 1 Cup (230g) of Caster Sugar
• 1 Cup (230g) of Firmly Packed Soft Brown Sugar
• ½ Cup (85g) of Milk Chocolate Chips
• 2 Eggs
• 2 Teaspoons of Vanilla Extract
• 1 Teaspoon of Bicarbonate of Soda
• 1 Teaspoon of Baking Powder
• 1 Teaspoon of Freshly Ground Sea Salt

Method:

1. In a large mixing bowl cream together the softened butter, the caster sugar and the soft brown sugar until light and fluffy
2. Add eggs, one at a time, beating well after each addition
3. Beat in the vanilla extract
4. In another mixing bowl combine the flour, the salt, the bicarbonate of soda and the baking powder
5. Gradually add the flour mixture to the creamed mixture and mix well
6. Stir in the flaked coconut, the dark chocolate chips and the milk chocolate chips
7. Preheat oven to 1800C
8. Roll three tablespoons of dough into balls
9. Repeat with the remaining dough
10. Place the dough balls 7cm (2¾”) apart onto non-greased baking trays
11. Transfer loaded baking trays into preheated oven and bake at 1800C for 15 – 18 minutes or until lightly browned
12. When cooked remove from the oven and transfer cookies to wire racks to cool
13. Once the choc-chip and coconut cookies have cooled completely you can transfer them to an airtight container ready to be consumed

Serving:

• These portions will yield around 2 dozen scrumptious choc-chip and coconut cookies
• Not only do choc-chip and coconut cookies make wonderful lunch box treats they are awesome when served alongside beverages such as a cup of coffee, café late, Mocha, tea, glass of milk or milkshakes etc.
• You will no doubt find; that when presented in a jar or plate of assorted cookies, these choc-chip and coconut cookies will disappear very quickly indeed.