Black tahini chocolate cookies
Make your own tahini using black or white sesame seeds, this recipe shows you how. Black ones have a nuttier, sweeter flavour, making them perfect for baking
Coconut cookies
- Preparation and cooking time
- Prep:
- Cook:
- plus setting
- Easy
- Serves 14 - 16
Skip to ingredients
- 200g unsalted buttersoftened
- 75g caster sugar
- 75g light brown soft sugar
- 1 tsp vanilla bean paste
- 1 large egg
- 275g plain flour
- 125g desiccated coconuttoasted and cooled
- 100g dark chocolate
Nutrition: Per serving (16)
- kcal285
- fat18g
- saturates12g
- carbs26g
- sugars12g
- fibre3g
- protein3g
- salt0.03g
Method
step 1
Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
step 2
Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
step 3
Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.
