Dark chocolate and coconut cookies

Somewhere between work and life, I lost the time to cook in the past month. Sure, there’s been the standard stir-fry or steak and chips for dinner, but it’s not the same as cooking for pleasure. That time when you have no commitments, no concerns….just a clean kitchen and a desire to create. I miss having this time to myself when I am busy.

So I made time for it over the weekend. I didn’t make anything particularly exciting or difficult. In fact, I stuck with a classic, dark chocolate and coconut cookies. Simple, delicious and quick.

I love to cook for family at Christmas time and can’t wait to get started. I’m currently devising a gift box for my family full of jams, chorizos, lemon curd, just add milk cookie dough jars and biscotti, but for this week, it was enough just to have an hour to bake.

A quiet and care-free hour. Since when did that become such a valuable asset? If anything, it made me realise how important it is to schedule in time for yourself. Whether it’s an hour of yoga, a spot of gardening or some extra time in the kitchen, it’s imperative to switch-off from the world (and your phone) and just be.

If truth be told, I probably zoned out too much, because instead of letting the cookies go for that one extra minute after the oven alarm went off signalling my designated cookie cooking time, I let them go for a little too long – distracted by my phone (surprise surprise). So while a little on the crispy side, they still went well with a glass of milk.

Makes 18

Dark chocolate and coconut cookiesThe list:

125g butter, chopped
1 cup raw castor sugar
1 teaspoon vanilla extract
1 egg
1 cup plain flour
1 cup self-raising flour
½ cup shaved coconut
100g dark cooking chocolate, roughly chopped

The method:

  1. Preheat oven to 180ºC.
  2. Beat the butter, sugar and vanilla in an electric mixer until light and creamy.
  3. Add the egg and beat well.
  4. Add the plain and self-raising flours and coconut and mix with a spatula until a soft dough forms. Add the chocolate.
  5. Using your hands, mould 2 tablespoons of cookie mixture into a ball. Place on a baking tray lined with non-stick baking paper, press down gently with the back of a fork, leaving room to spread. Repeat with remaining mixture.
  6. Bake for 10 minutes or until light golden and allow to cool on trays.



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