BakingAlison Lambert


BakingAlison Lambert
Please believe me i do bake cookies other than chocolate chip its just that my darling little children love anything to do with chocolate and if incorporated into a cookie then it is the best of both worlds. However i mixed it up a little and combined dark and white chocolate with the addition of a little coconut.  The chocolates mingle heavenly together and the creamy coconut add a little extra texture.


175g butter, at room temperature
3/4 cup light brown sugar
2 large eggs
1/2 tsp almond or vanilla extract
2 tsp baking powder
1 tsp baking soda
1 cup shredded coconut
2 cups flour
170g dark chocolate, cut into chunks 170g white chocolate, cut into chunksMethod

Preheat oven to 180C

Cream together the butter and sugar in a mixing bowl until creamy and smooth. Add the eggs one at a time incorporating well after each addition. Add the essence. In a separate bowl, mix flour and baking soda together, add salt and add to the creamed mixture. Stir in the coconut and both kinds of chocolate until mixed through. You can use either a 1/4 cup measure or as the American's do us 55g icecream scoop or as I do as i am old-skool i roll a ball using my hands! Place them on an ungreased baking tray and flatten slightly with the palm of your hand. Don't forget to allow for spreading. Bake for around 15 minutes or until lightly golden brown. When cooked remove carefully with a spatula and cool on wire rack.

Storage: they will store well in an air-tight container for at least three days, if you don't want them to get to hard wrap them individually.