Chocolate Coconut Biscuits

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I thought of these Chocolate Coconut Biscuits after the first time I made Chaclama biscuits this time last year. While I baked them a few times, I haven’t followed on my idea to cover them in chocolate, until now. The second week at Bake Off was biscuit week and the signature was biscuit bar. I’ve made them round and not like a bar, but this is the only difference. These biscuits can be made as a bar, without any issues.

Chocolate Coconut Biscuits. How it looks inside

To make them I’ve used the recipe for Chaclama. I will give a short version of it, so please fell free to check Chaclama for more details on how to make it, including some tips for shaping the biscuits.

As the coconut biscuits need more time in the oven, I’ve made the Chaclama separately. For the biscuit base I’ve made my usual biscuits, similar to the one I’ve used for another Bake off challenge, the Biscuits Chandelier. For this too I will share a short version and more details are on that post, if you feel you need a bit more information.

Chocolate Coconut Biscuits – Ingredients for coconut biscuits:

– 200g desiccated coconut
– 200g sweetened condensed milk
– 1 heaped tsp ground cardamom
– 15 grams butter, melted
– 1/2 tsp baking powder

Pre-heat the oven at 180C. Mix all the ingredients in a bowl with a spoon until all the ingredients are incorporated. Shape the biscuits in your hands, but use water between shaping each biscuit so it doesn’t stick to your hands. Bake the biscuits for 15 to 20 minutes. Take them out and leave them to cool for a few minutes before transferring them to a cooling rack to cool off.

As the biscuits are not that thick, I baked them for 15 minutes this time. If you are making thicker biscuits, leave them in the oven for a few more minutes.

Chocolate Coconut Biscuits – Ingredients for biscuit base:

– 350g self raising flour
– 150g sugar
– 1 free-range egg
– 1 tsp bicarbonate of soda
– 125g margarein, soften, at room temperature
– 4 tbsp golden syrup
– 1 tsp Nutmeg
– 2 tsp Cardamom

Make the dough for the biscuits in a food processor. Put all the ingredients in the bowl and blend them until it starts to clump together. Tip over the worktop and knead. Cover in cling film and put it in the fridge for 30 minutes.
Roll the dough at a thickness of 6mm and cut the shapes.
Bake them in the pre-heated oven at 180C or 160C fan, for 12 minutes. They need to be firm, so bake for 12 minutes. Transfer them on a cooling rack and leave them to cool completely.

Chocolate Coconut Biscuits

Chocolate Coconut Biscuits:

– coconut biscuits
– biscuit base
– 400g milk chocolate

Melt the chocolate in the microwave, stirring from time to time, so it doesn’t burn. Put a bit of chocolate on the base biscuits and place the Chaclama biscuits on top. By the time you’ve finished, the first ones are ready to be coated in chocolate. Start by dipping the sides of the biscuits in chocolate, before brushing melted chocolate on top. If you have loads of chocolate, you can dip the whole biscuit, but keep in mind that it will have a thick layer of chocolate.

I have to say I haven’t used 400g of chocolate because I didn’t make all the biscuits like this. It’s an estimation, based on how many I’ve made.

These are my chocolate coconut biscuits, delicious and not difficult to make. I will make these again, but next time I’m going to make smaller ones, as they are quite big.

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