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McKenzies Foods logo Recipe photo of Hot Cross Choc Coconut Cookies
Serves
24
Makes
Prep
20
mins
Cooking
15
mins
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Home » Recipes » Sweet & Savoury Baking » Biscuits & Slices » Hot Cross Choc Coconut Cookies

Hot Cross Choc Coconut Cookies

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Directions
Step 1

Preheat oven to 180C. Line oven trays with baking paper.

Step 2

Beat butter, sugar, egg and vanilla essence in a bowl with electric mixer until combined.

Step 3

Slowly stir in sifted flour, baking powder and bi-carb. Add choc chips and coconut.

Step 4

Drop tablespoons of mixture 5cm apart onto trays.

Step 5

Bake cookies for approx. 12-15 minutes. Allow to cool on trays.

Step 6

Melt the white chocolate as per directions on pack. Spoon into a piping bag and pipe a cross onto each cookie. Allow to set.

Tips

Don’t have a piping bag? Use a zip lock bag and snip one of the corners. Fill bag with melted choc, zip lock shut and squeeze. For a berry twist; add 1/2 cup frozen raspberries or mixed berries at step 3. For double choc cookies; Omit 1/3 cup plain flour and replace with 1/3 cup cocoa at step 3.

Ingredients
  • 125g unsalted butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 3/4 plain flour, sifted
  • 1/2 tsp McKenzie's Baking Powder
  • 1/2 tsp McKenzie's Bi-Carb Soda
  • 1 cup milk chocolate chips
  • 3/4 cup McKenzie's Moist Flakes Coconut
  • 1 cup white chocolate, melted

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Related Products


  • McKenzie's Bi-Carb Soda 500g

  • McKenzie's Moist Flakes Coconut 225g

  • McKenzie's Baking Powder 125g

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