Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line your baking trays with parchment paper.
- In a large mixing bowl, beat the softened butter, caster sugar, and granulated sugar until light and fluffy.
- Add the egg, vegetable oil, and vanilla essence to the mixture and mix until smooth.
- In a separate bowl, whisk together the cake flour, cocoa powder, and baking powder.
- Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms.
- Roll the dough into small balls, flatten slightly, and place on the prepared trays with space between them.
- Bake the cookies for 10-12 minutes until the edges are set but the centers are still soft.
- Allow the cookies to cool completely on a wire rack.
- Spread melted chocolate on the flat side of one cookie, sandwich with another, and roll the edges in grated coconut.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 60mgPotassium: 100mgFiber: 2gSugar: 12gVitamin A: 400IUCalcium: 15mgIron: 1mg
Notes
If you're missing ingredients, substitutions like margarine or plant-based butter work well for a vegan version, and regular granulated sugar can replace caster sugar. Toasting coconut can enhance flavor, and you can add chopped nuts for extra texture. For storage, keep these cookies in an airtight container at room temperature for up to 5 days or freeze for future cravings. Enjoy your baking!
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