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Sunday, 16 June 2013

Coconut Biscuits with Dark Chocolate Topping

A lovely treat to enjoy with a cup of tea or coffee, these biscuits are also easily transportable, and therefore suited for a picnic buffet. For the topping, I used dark chocolate with 50% cocoa solids, as it tastes less bitter and is a good compromise even for milk chocolate lovers.

INGREDIENTS (makes about 20)

  • 170 gr desiccated coconut
  • 40 gr plain flour
  • 2 free range eggs
  • 150 gr sugar
  • 100 gr dark chocolate, 50% cocoa solids
  • 1 tablespoon of honey
Turn on the oven at 180°C. In a large bowl, beat together the sugar and the eggs; then gradually add the desiccated coconut and plain flour, mixing well until the dough resembles vanilla ice-cream.

Using your hands or two tablespoons, shape up the dough in many oval balls, and place them on a baking sheet lined with baking parchment, leaving a few centimeters of space between each biscuit. You may need to do this in two batches. 

Bake them for 10 minutes or so, until they look golden. Remember that biscuits keep on cooking even when they are out of the oven, so be careful not to overdo them or they will be too hard. Transfer them to a cooling rack and leave them to cool completely. 

Finally, melt the chocolate by putting an ovenproof bowl over a pan of barely simmering water (bain marie method) or in the microwave; once it has melted completely, sweeten it with a tablespoon of honey. Quickly dip the upper side of the biscuits in the chocolate and place them on a sheet of baking parchment, chocolate side up, until the topping has hardened. 

They will keep for a few days in an airtight container. 

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