Chocolate Coconut Rough Cookies
A delicious hybrid of chocolate chip cookies and coconut rough slice—soft, fudgy, and packed with chocolate and coconut.
Ingredients
Cookies
- 120 grams butter melted
- ½ cup brown sugar packed (110g)
- 1 cup plain all purpose flour
- 1 tsp baking powder
- ¼ cup cocoa powder (25g)
- 1 cup desiccated coconut (90g)
- ½ cup chocolate chips OR drops (85-100g depending on chocolate used)
Icing
- 2 tbsp condensed milk or 2 tbsp milk/cream & 2 tbsp white sugar
- 2 tbsp butter melted (30g)
- 2 tbsp cocoa powder (14g)
- 1½ cups icing sugar (150g)
- extra coconut for decoration (optional)
Instructions
- Preheat the oven to 180°C fan bake. Line a baking tray with baking paper.
- In a bowl, mix melted butter and brown sugar until smooth. Stir in the egg.
- Add plain flour, baking powder, cocoa powder, and desiccated coconut. Mix until combined, then fold in chocolate chips.
- Optional: Chill the dough for 15–20 minutes to help it firm up (cookies may spread slightly if skipped).
- Scoop heaped tablespoons of dough, roll into balls, and place on the tray, spacing apart. Press down slightly.
- Bake for 12–14 minutes, until edges are set but centres are still soft. Cool on the tray.
Icing
- In a small saucepan add condensed milk OR if using milk & sugar - In a small saucepan, gently heat cream (or milk) and sugar until sugar dissolves and mixture thickens slightly.
- Stir in butter and cocoa until smooth.
- Mix in sifted icing sugar until thick and glossy.
- Spread a small spoonful of icing on each cooled cookie. Optional: sprinkle with extra desiccated coconut.