These chocolate coconut crinkle cookies put a tropical twist on a old school classic. The coconut in this recipes adds texture and a warm toasty flavour to these rich chocolatey softies. Be sure to use the best quality chocolate and cocoa you can in this recipe as their flavours will really shine through!
1/2 cup Mirage margarine
120 g / 1/2 cup Chocolate chips
2 cups Granulated sugar
2 tsp Vanilla extract
1 3/4 cup All-Purpose flour
1/4 cup Cocoa powder
2 tsp Baking powder
1/ 2 tsp Salt
1 cup Shredded coconut, plus extra for coating
- In a heat proof bowl combine the Mirage margarine and chocolate chips. Melt the two in the microwave just until melted, stirring every 10 seconds, this can take about a minute.
- Into the melted chocolate mixture add in the sugar, vanilla and eggs.
- In a separate bowl, mix the remaining dry ingredients together.
- Add the dry ingredients to the wet, and mix just until combined and you can no longer see any dry flour.
- Place the dough into the fridge and allow it to cool for at least 2 hours.
- Preheat the oven to 350F (175C).
- Using a spoon, scoop some of the chilled dough, about the size of a grape, and drop it into the reserved coconut. Roll it around until the dough ball is round and coated in shredded coconut.
- Place it on the baking sheet, leaving room for the dough to spread. Try do make no more than 12 cookies on a standard cookie sheet.
- Place the cookies into the oven and bake for 10 to 12 minutes, until the surface of the cookie is no longer wet and the coconut is toasted.
- Allow the cookies to cool slightly on the pan before transferring to a cooling rack. Repeat with the remaining dough until all the cookies are baked.
- At this point the cookies are ready to serve, or you can drizzle them with extra melted chocolate.
- If you don’t have time to bake all the cookies, this dough keeps well in a freezer bag for up to 2 weeks in the fridge or 1 month in freezer, allowing you to have cookies all the time.
- For extra chocolate goodness, try sandwiching a layer of chocolate ganache <!—link to ganache from beet cake —>between 2 cookies.