Coconut Cookies
Chewy cookies with crispy edges and a dark chocolate base.
Servings: 22 cookies
Equipment
Ingredients
- 30 grams butter salted
- 200 grams desiccated coconut unsweetened
- 150 grams cane sugar
- 3 egg whites 100 ml
- 2 tablespoons maple syrup
- 200 grams dark chocolate
Instructions
- Melt the butter and sugar in a small saucepan on medium heat.
- Once the butter is melted, add the shredded coconut and egg whites.
- Stir to combine and remove from the heat.
- Allow the mixture to cool for 30 minutes in the fridge.
- Preheat the oven to 180°C fan (356°F).
- Measure the dough into 20-gram balls.
- Shape them into rounded cookies and space them out on a lined baking tray.
- Bake for 13-14 minutes until golden brown.
- Transfer to a wire rack.
- Once cool, melt the dark chocolate and transfer it to a small bowl.
- Use a toothpick to dip each cookie into the dark chocolate.
- Wipe off the excess on the corner of the bowl.
- Leave to set on parchment paper.
- Repeat with the other cookies.