Someone once said to me (Katie from work - I am looking at you!) that coconut is a bit like Marmite. You either love it or you hate it. Now I am firmly in the love it camp, which makes these cookies like little bites of coconutty heaven. It's a take on my usual cookie recipe but obviously with the addition of Bounty bars!
Ingredients:-
150g salted butter, softened
80g light brown muscovado sugar
80g granulated sugar
2 tsp vanilla extract
1 large egg
225g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
4 bars of Bounty (big bars so you have 8 of the half bars)
Method:-
Preheat oven to 180 degrees. Line two baking trays with non-stick baking paper.
Add the butter and both sugars to a bowl and beat until creamy. I use a standalone mixer for this and beat, using the paddle attachment, for a good 2-3 minutes.
While waiting, chop the Bounty bars into small chunks and set aside.
Next add to the butter and sugar mix the vanilla extract and egg, and mix until combined.
Sieve the flour, bicarbonate of soda and salt over the mixture and beat until the mixture magically becomes cookie dough. Add the chopped Bounty bars and mix with a wooden spoon or spatula.
Using a ice cream scoop (life changing in baking I tell you!), dollop mounds of the mixture, spaced well apart on the baking trays.
Bake in the oven for 8–10 mins until golden brown on the edges and still slightly soft in the center.
Leave on the trays for a couple of minutes to firm up and then transfer to a cooling rack.
Depending on how scoopy I'm feeling, I tend to get on average 8-10 cookies from this recipe, they're quite the cookie, if you know what I mean! So if you prefer something smaller then absolutely go for it and use a teaspoon to scoop.
Enjoy!
