Ingredients | |
2 cups (250g) self-raising flour | |
170g butter, melted | |
1 tablespoon vanilla essence | |
1 egg | |
1 egg yolk | |
Methods | |
1. Preheat the oven to 165 degrees Celsius. Line two cookie trays with baking paper. | |
2. Sift the flour, set aside. | |
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. | |
4. Split the dough into two equal portions. Stir in the chocolate chips by hand using a wooden spoon into first dough. Repeat the same process for shredded coconut into second dough. | |
5. Drop big, round tablespoons of the dough onto the prepared cookie trays, leaving plenty of room for spreading. | |
6. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely | |
For further improvement
1. The coconut cookies is a bit too oily compare to chocolate chips cookies which might cause by coconut oil. In future, need to add more flour and less shredded coconut for coconut cookies.
2. The cookies are too sweet. Need to reduce sugar from strike-through measurement.
All the ingredients
(Clockwise from top left)
1. Brown Sugar + White Sugar
2. Added all the liquids
3. Mixed well dough with flour
4. Added chocolate chips into first dough
Step 5. Must leave big gap in between.
Finished product-Chocolate Chips Cookies
Finished Product-Shredded Coconut Cookies
