Chocolate and Coconut Cookies

For a small indulgence at afternoon tea, these cookies hit the mark, and store well. Just remember not to eat too many at a sitting!


125 grams soft margarine

1 teaspoon vanilla

90 grams icing sugar

125 grams plain flour

2 tablespoons Cocoa powder

50 grams desiccated coconut

Ingredients for the Icing

25 grams butter

100 grams marshmallow

25 grams desiccated coconut

25 grams dark chocolate, melted


Turn the oven on to 180C to reach set temperature.

Lightly grease a baking tray (cookie tray).

Beat the margarine, vanilla and icing sugar in a bowl until light and fluffy.

Sift together the flour and cocoa powder and beat it into the mixture with the desiccated coconut.

Roll rounded teaspoons of the mixture into balls and place on a prepared baking tray, allowing room for the cookies to spread during cooking.

Flatten the rounds slightly and bake in a preheated oven pf 180 C for 12-15 minutes until just firm.

Leave to cool on the baking tray for a few minutes before transferring them to a wire rack to cool.


Combine butter and marshmallows in a small saucepan and gently heat stirring until melted and combined.

Spread a little of the icing mixture over each cookie and dip in coconut. Leave to set.

Decorate with a little melted dark chocolate and allow to set.