Coconut and white chocolate snickerdoodles

Method

• 1
  Using an electric mixer, beat butter, vanilla and sugar together until light and fluffy. Add eggs, one at a time, beating until just combined. Add sifted flour, bicarbonate of soda, cream of tartar and desiccated coconut. Mix until well combined. Cover. Refrigerate for 30 minutes.
• 2
  Preheat oven to 180 ̊C/160 ̊C fan-forced. Grease 4 large baking trays and line with baking paper. Combine extra sugar and cinnamon in a bowl. Roll 1 level tablespoon of dough into a ball. Toss in cinnamon mixture to coat. Place on prepared tray. Repeat with remaining dough and cinnamon mixture, placing balls about 6cm apart to allow room for spreading during cooking.
• 3
  Bake, one tray at a time, for 12 minutes or until golden. Transfer biscuits immediately to a baking paper-lined wire rack. Allow to cool completely.
• 4
  Meanwhile, place chocolate and coconut milk in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 40 seconds to 1 minute or until smooth and combined, stirring with a metal spoon halfway through cooking. Refrigerate 30 minutes or until thick.
• 5
  Spoon chocolate mixture on top of biscuits (mixture will drizzle slightly over the cookies). Sprinkle with coconut. Set aside until just set. Serve.