I posted a recipe based on Amanda’s diablo cookies recently, and I’ve since discovered that it adapts very nicely indeed. The version I originally made, with chilli flakes and crystallised ginger, were very scoffable, even if I did overcook them a little. This adaptation, with coconut, makes about nine satisfyingly dense cookies, crisp on the outside and chewy in the middle. And I’ve just this morning found out that if you don’t fancy all that richness in one go, you can portion up the dough into eighteen smaller cookies: they’re ready in a flash and are a great little pick me up. To today’s batch, I added the zest of an orange, and used orange flavoured dark chocolate, but the unadulterated coco-choc combo wins for me, I think. Just. Excellent enjoyed with a cup of tea in the sun!
Ingredients (makes 9 large, or 18 small)
50g plain flour
50g unsweetened desiccated coconut
75g cocoa powder (I use Green & Blacks)
1/2 tsp. bicarb
50g dark/milk chocolate, chopped into chunks
100g soft brown sugar
60g golden caster sugar
1 tsp. vanilla
1/2 tsp. ground cinnamon
Preheat the oven to 170°C. Line a baking tray with foil or baking paper.
Over a low heat, melt the butter, then set aside to cool.
Into a large bowl, sift together the flour, cocoa, bicarb and cinnamon, then stir through the coconut and chocolate.
Lightly beat the egg with the vanilla in a small bowl, then add to the dry ingredients, along with the sugars and melted butter. Mix with a fork until combined. Get your hands in to bring the mix together to form a dough.
Divide the dough up into evenly sized balls. Arrange on the baking tray (remember to leave gaps in between) and flatten them down a little with the palm of your hand. Depending on the vagaries of your oven, bake for around 10 minutes for larger cookies, or 6-8 minutes for the small ones. You want them to still be soft when you take them out as they firm up further as they cool, so really just look out for cracked tops. Then whip ’em out quicksharp!