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Coconut and white chocolate snickerdoodles

  • 0:20 Prep
  • 0:30 Cook
  • Makes 45


  • 250g butter, softened
  • 2 teaspoons vanilla essence
  • 1 2/3 cups caster sugar
  • 2 eggs
  • 2 2/3 cups plain flour, sifted
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon cream of tartar
  • 1/4 cup desiccated coconut
  • 1/4 cup caster sugar, extra
  • 2 teaspoons ground cinnamon
  • 180g block white chocolate, chopped
  • 1/3 cup coconut milk
  • Roasted coconut chips, to serve


  • 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.

Source: taste.com.au


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