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.