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Apricot and coconut choc cookies

  • 0:30 Prep
  • 0:15 Cook
  • 25 Servings


  • 150g (1 cup) plain flour
  • 200g (1 cup, firmly packed) brown sugar
  • 90g (1 cup) rolled oats
  • 85g (1 cup) desiccated coconut
  • 80g (1/2 cup) diced dried apricots
  • 70g (1/2 cup) pecans, coarsely chopped
  • 125g butter, melted, cooled
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 50g (1/4 cup) dark choc bits


  • 1
    Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper. Sift the flour and sugar into a large bowl. Add the oats, coconut, apricot and pecans and stir until well combined. Make a well in the centre.
  • 2
    Whisk together the melted butter, eggs and vanilla in a small bowl. Add the egg mixture to the flour mixture and stir until well combined.
  • 3
    Use your hands to roll heaped tablespoonfuls of the mixture into balls. Place balls, 5cm apart, on prepared trays. Press 3 choc bits into each ball, then flatten slightly until about 6cm round.
  • 4
    Bake in oven for 15 minutes or until golden brown. Transfer to a wire rack and set aside to cool completely.

Source: taste.com.au


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