Bounty cookies – coconut and chocolate cookies
Let me introduce you to these incredible Bounty cookies - coconut and chocolate cookies. A fantastic treat for everybody who loves coconut and chocolate.
If you are a coconut and chocolate fanatic, you need to make my new recipe - Bounty cookies - coconut and chocolate cookies. These cookies are loaded with coconut flavour as I used coconut milk, desiccated coconut, coconut extract and chopped Bounty bars in this recipe.
These cookies are great as a snack, but you can also have them for breakfast or dinner if you wish!
How to make Bounty cookies - coconut and chocolate cookies?
I have been working on a great Bounty cookies recipe for a while and had some fails - dry as fuck cookies that you could choke on. Another batch turned out hard and sandy I just could not get it right and it was frustrating. Then it dawned on me - coconut milk! It was a game changer. Coconut milk adds moisture and creates delicious, chewy, moist and irresistible cookies and turn these rough looking beauties into a coconut cookie paradise.
The actual process to make these cookies is uncomplicated. You just need to mix dry ingredients with wet ingredients. Then add chopped bounty bard and chocolate chips and bake your cookies for about 15 minutes. This is it.
What do Bounty cookies - coconut and chocolate cookies taste like?
These cookies are scrumptious! The texture is quite dense and chewy but soft. The chewiness comes from desiccated coconut and coconut milk. I want to mention that - YES - these cookies are very sweet as I have added a lot of Bounty bars and chocolate chips. I think life is too short to have a lousy looking cookie, right ? But if for any reason you wish to reduce the adds in, please feel free to do so.
I have to say I am pretty proud of my Bounty cookies. They taste wonderful and did not last long in our house! I hope you will give these cookies a try!
If you are looking for more recipes with coconut I can recommend you the following:
Brown butter coconut and chocolate chunks cookies
Coconut and powdered milk frosting
Click this link to see all my recipes with coconut
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source –my own
Enjoy!
Chewy, moist and loaded with chopped Bounty and chocolate cookies. A fantastic treat for averybody who loves Bounty.
- 150 g butter (room temperature, unsalted)
- 130 g caster sugar
- 170 g AP flour
- 1 egg (large)
- 120 g coconut (desiccated, unsweetened)
- 160 g coconut milk (full fat, shake your can well before opening)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp coconut extract (or vanilla extract if you can not get coconut)
- 1/4 tsp salt (table)
- 250 g Bounty (bars, chopped)
- 100 g chocolate chips (dark, you can use milk if you want)
Prepare 2 baking trays lined with baking paper and set aside.
In a medium bowl combine flour, baking powder, baking soda, coconut and salt. Mix and set aside.
In another bowl cream butter and sugar for about 2 minutes.
Add egg and mix for another 2 minutes until fully combined.
Add extract and coconut milk and mix well until all the ingredients are combined, for about 2 minutes.
Add your dry ingredients to your wet ingredients and using a spoon mix the mixture until just combined.
Stir in chocolate chips and chopped Bounty bars - you can leave some Bounty bars to add on top after baking.
Leave the mixture to rest for 30 min in the fridge.
When you are ready to bake, preheat your oven to 175°C (fan assisted oven)
Take the cookie dough from the fridge and using a cookie scoop or a spoon, divide cookie dough into portions. I use medium cookie scoop and one cookie dough portion was about 45-50 grams.
Place cookie dough portions on the prepared baking trays. Leave spaces between them as cookies will spread.
Bake cookies for about 13-15 min until light golden on edges.
When cookies are ready, remove them from the oven and let them to cool down on baking trays for few minutes. Cookies are quite soft when they are taken out straight from the oven and may break if you want to move them right away.
You may add some pieces of Bounty bars on top after baking if you want.
Let the cookies cool down completely and transfer them to an air-tight container.
Store cookies in a fridge for up to 5 days.
These cookies also freeze great for up to 2 months.
Enjoy!