Name: Double-choc coconut cookies
Cook time: 15 min
Total time: 15 min
Ingredients: 125 gram butter, softened; 3/4 cup (165g) firmly packed brown sugar; 1 egg; 1 cup (160g) wholemeal self-raising flour; 1 cup (80g) desiccated coconut; 1/3 cup (35g) chocolate malt powder; 1/3 cup (65g) milk choc chips

Ingredients

125 gram butter, softened

3/4 cup (165g) firmly packed brown sugar

1 egg

1 cup (160g) wholemeal self-raising flour

1 cup (80g) desiccated coconut

1/3 cup (35g) chocolate malt powder

1/3 cup (65g) milk choc chips

Method

1.Preheat oven to 180°C. Line oven trays with baking paper.

2.In a small bowl, beat butter, sugar and egg with electric mixer until light and fluffy. Stir in sifted flour (and any husks in the sifter), coconut, chocolate malt powder and choc chips.

3.Roll level tablespoons of mixture into balls. Place about 5cm (2-inches) apart on trays, flatten slightly.

4.Bake cookies about 15 minutes and cool on trays.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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