CHOCOLATE CHIP COCONUT COOKIES
This is a really simple recipe to make and all the prep and cooking can be done in under half an hour, so there really is no excuse not to give it a go. They will last for up to 7 days, if stored in an airtight container, so are perfect to make in batches and snack on throughout the week.
Provided by Shy Strawberry
Categories Cookies
Time 25m
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 160C/320F.
- 2. Add all the ingredients, except the cacao nibs, to a food processor and pulse until the mixture forms a dough ball.
- 3. Add the dough to a mixing bowl and slowly stir in the cacao nibs.
- 4. Divide the mixture into 20 equal parts and form small balls with it.
- 5. Place the balls onto a baking try lined with grease proof paper and flatten them out into circles. Leave approx 1 cm of space between each cookie.
- 6. Bake for 20 minutes until turning golden on the edges.
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