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Coconut and white chocolate snickerdoodles
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Cinnamon sugar-coated Snickerdoodles: crispy outside, soft inside.
Ingredients:
  • 250g butter, softened
  • 8.80 gm vanilla essence
  • 356.90 gm caster sugar
  • 665.00 ml plain flour, sifted
  • 2.50 gm cream of tartar
  • 21.25 gm desiccated coconut
  • 53.75 gm caster sugar, extra
  • 5.00 gm ground cinnamon
  • 180g block white chocolate, chopped
  • 83.33 gm coconut milk
  • Roasted coconut chips, to serve
Instructions:
  • With an electric mixer, whip together butter, vanilla, and sugar until fluffy. Add eggs one at a time, mixing until incorporated. Blend in sifted flour, bicarbonate of soda, cream of tartar, and desiccated coconut until fully combined. Chill in the refrigerator for 30 minutes before proceeding.
  • Preheat your oven to 180 ̊C/160 ̊C fan-forced and grease 4 large baking trays, then line them with baking paper. In a bowl, mix extra sugar and cinnamon together. Roll 1 level tablespoon of dough into a ball, coat it with the cinnamon mixture, and place it on the prepared tray. Repeat with the rest of the dough and cinnamon mixture, spacing the balls about 6cm apart for spreading during cooking.
  • Bake one tray at a time for 12 minutes, or until golden brown. Transfer biscuits to a wire rack lined with baking paper right away. Let them cool completely.
  • In a heatproof, microwave-safe bowl, combine chocolate and coconut milk. Microwave on HIGH for 40 seconds to 1 minute, stirring halfway through, until smooth. Chill in the refrigerator for 30 minutes until thickened.
  • Drizzle the luscious chocolate mixture over the biscuits, letting it cascade elegantly. Sprinkle with desiccated coconut, then allow to set briefly. Serve and savor the delightful flavors.

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