Nutty Chocolate Coconut Cookies
These cookies or biscuits are melt-in-your-mouth delicious
Servings: 40
Ingredients
- 250 gram/1 cup butter
- 1/2 cup icing sugar
- 1/2 cup cornflour
- 2 cups cake wheat flour you may need more or less
- 1 tsp vanilla essence
- 1/2 cup pecan nuts toasted and chopped
- 1/2 cup almond nibs toasted
- 1/2 cup hazelnuts toasted and chopped
- 300 gram white chocolate
- 1&1/2 cup dessicated coconut
Instructions
- Cream the butter and sugar until creamy. Mix in the vanilla essence, cornflour and chopped nuts
- Slowly add the flour until you form a firm dough. For these biscuits the dough has to be firm to create the round balls. If the dough is soft the cookies will spread
- Divide the dough into small round balls, depending on how large you prefer them. Place them on a parchment lined cookie sheet and bake at 160 degrees celsius for 12-15 minutes, the edges will be slightly brown
- Cool the cookies on a wire rack
- Melt little bits of the chocolate, in a small bowl, at 30 second increments in the microwave. Dip the cookies in the chocolate and roll in the coconut. Allow to dry on parchment paper
Notes
- You may not require all of the flour. The weather does play a role in the amount of flour used in baking. In Winter the flour is dry and in Summer flour has more moisture
- If you don't wish to use different nuts you can use one that you prefer