mmm ... toasted coconut and white chocolate

- a great sweet treat

Coconut Lace is one of my least favourite bikkies. I find it simply too sweet - I am not a fan of white chocolate. When I was trialling recipes I would get friends to try them. One friend, Mary, said

"You are always making things with dark chocolate & milk chocolate. Why can't you make something with white chocolate"

"What do you suggest"

"Something with white chocolate & coconut"

So along came Coconut Lace. It became one of our biggest sellers.

This recipe originally used 4 different flours I've modified it to make it easier.

 

Ingredients

25 g Besan Flour

65 g Butter (melted)

65 g Coconut

87 g Castor Sugar

100 g White Chocolate (approximately)

 

Method

Turn on oven to 150 C.

Melt butter. 

Combine Besan flour, coconut and sugar in a mixing bowl.

Pour in melted butter and stir with a spoon until mixture is uniform.

Line two baking trays with baking paper.

Take ~ 7 g (~ a teaspoon) of the mix. It will be a somewhat crumbly mixture. Press it together with your fingers and place on tray.

With the palm of your hand squash the mix that you placed on the tray.

Repeat. This mix will make approximately 32 bikkies. I have deliberately kept them small because they are really sweet.

When all mix is on the trays put them in the oven. They will spread a little.

Bake for 5 minutes then turn the trays around.

Bake for another 5 minutes. 

They are ready when the bikkies have turned a golden colour. The exact time will depend on your oven and how big the bikkies are.

Take the trays out of the oven and place them on cooling racks. When the bikkies are relatively cool transfer all to one tray. Bunch them up but don't overlap them.

Melt the white chocolate.

Using a fork dip the tines into the white chocolate then flick it over the bikkies. Repeat until all bikkies have squiggles of white chocolate on them. It can be a little messy - particularly if you have little helpers helping.

Variations

Use yoghurt buttons instead of white chocolate.

Change the chocolate or use a combination of chocolates. Pictured is white and strawberry chocolate.