Coconut Chocolate Rocks!
A twist on a scone, a rock cake, and a coconut macaroon - delicious.
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Servings: 14 cakes
Ingredients
- 225 g self raising flour
- 1/2 tsp baking powder
- 125 g cold unsalted butter diced
- 125 g caster sugar
- 125 g desiccated coconut
- 2 medium eggs beaten
- 1 tsp vanilla extract
- 175 g milk chocolate chips plus extra to decorate
Instructions
- Preheat your oven to 200C and line two baking trays with parchment paper
- Put the self raising flour and baking powder into a food processor and add the diced cold unsalted butter
- Blitz it until it forms breadcrumbs (or alternatively, rub the ingredients together in a bowl with your fingers till it resembles breadcrumbs!)
- Mix the caster sugar and desiccated coconut together in a separate large bowl
- Add the breadcrumb mixture to the coconut mixture and mix briefly to combine
- Add the beaten eggs to the bowl with the vanilla essence and mix with spatula/wooden spoon until combined! (Shouldn't take too long)
- Fold through the chocolate chips - spoon the mixture onto the baking trays (I used an ice-cream scoop as I was being lazy - but a tablespoon will do!)
- Bake them in the oven for 10-12 minutes until golden
- Leave to cool on a wire rack!
- Decorate with some melted chocolate
- ENJOY!
Notes
- These in my mind are perfect the way they are - they're not hard but soft and gooey and delicious! You can use other types of chocolate however, all work equally well.
- These will last for 2-3days after baking, and are super yummy when fresh!