Ingredients
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250g butter, softened
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2 teaspoons vanilla essence
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1 2/3 cups caster sugar
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2 eggs
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2 2/3 cups plain flour, sifted
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1 teaspoon bicarbonate of soda
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1 teaspoon cream of tartar
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1/4 cup desiccated coconut
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1/4 cup caster sugar, extra
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2 teaspoons ground cinnamon
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180g block white chocolate, chopped
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1/3 cup coconut milk
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Roasted coconut chips, to serve
Method
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1Using 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.
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2Preheat 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.
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3Bake, 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.
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4Meanwhile, 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.
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5Spoon chocolate mixture on top of biscuits (mixture will drizzle slightly over the cookies). Sprinkle with coconut. Set aside until just set. Serve.
Source: taste.com.au
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