The first time I ever made these cookies was for a gift; for my neighbour with her new baby. I myself was a new first time Mum, and had been blessed by friends with home baking. With the desire to pass the blessing on, I made these choc-coconut roughs. I had stumbled across the recipe in a Super food ideas magazine; trying them out on my husband, before passing them on. (For her I added the decadent chocolate topping.) Since then, it has become a staple in our school-lunch cookie jar (minus the topping). I also discovered that they are just as excellent gluten free; switching the flour for the gluten free alternative. Note: they are the soft, chewy variety of cookie.
Recipe from Super food ideas magazine.
makes about 24
3/4 cup self-raising flour
1/4 cup cocoa powder
2 cups desiccated coconut
1 cup brown sugar
2 tbsp golden syrup
1 egg, lightly beaten
150g chocolate melted
Choice of garnish: choc bits, smarties, nuts.
1.In a bowl, sift together the flour and cocoa. Add in the coconut and brown sugar, then mix until combined.
2.Put in a small pan the butter and golden syrup. Place on stove at a low heat, and melt together. Once melted, add the egg and blend. Then add this to the dry ingredients and mix until well combined.
3. Line 2 baking trays with baking paper. Drop tablespoons of the mixture onto the baking paper, making sure to evenly space each biscuit.
4. Bake in a moderate oven (180 C) for 12 – 15 minutes, or until golden.
5. Remove from oven and place on cooling racks. Leave to completely cool before icing.
6. To ice: melt the chocolate. The spread a dollop on top of the biscuit and garnish with a small chocolate or a nut.