- 125 g butter
- ½ t vanilla extract
- 110 g caster sugar
- 100 g brown sugar, firmly packed
- 1 free-range egg
- 260 g self-raising flour, sifted
- 130 g Woolworths dark chocolate drops, plus extra for decorating
- 50 g desiccated coconut
- 2 x 80 g slabs dark chocolate, chopped
Preheat the oven to 180°C.
Make the dough as you would for the classic chocchip cookies. Fold in the coconut and most of the chocolate.
Line a baking tray with baking paper. Roll 2 T mixture into a ball, add more chocolate and press into the surface of the cookie. Repeat with the remaining mixture and place on the tray, leaving enough space between them as they spread while baking.
Bake for 15–20 minutes, then allow to cool.