Coconut Matcha Macaroons

These Coconut Matcha Macaroons are easy to make, completely flourless and just 6 ingredients. Dipped and drizzled with dark chocolate, these delicious gluten-free cookies have a crisp exterior and chewy coconutty insides, spiked with a hint of grassy matcha.

Coconut Matcha Macaroons on a wire rack

Coconut Macaroons have always been the failsafe gluten-free cookie and existed long before being gluten-free was even a thing. Good old faithful Mrs Crimble cookies have been around in the supermarkets since the 70’s and the fact they were gluten-free was just a happy bonus to these lovely cookies. These homemade versions are just as delicious but made even more special by the unmistakable notes of matcha.

Coconut Matcha Macaroons on a wire rack

What is the Difference Between Macaroons and Macarons?

It gets a little confusing. Both treats are made with egg whites to create the structure of the cookie.

Traditional French macarons are made with egg whites, ground almonds and sugar to create small delicate cookie halves sandwiched together with a filling. They can be made in a variety of flavours and fillings and require some skill to perfect.

Macaroons refer to a drop cookie made with egg whites, desiccated coconut and sugar, baked and occasionally drizzled with chocolate. They are definitely a more rustic affair. Often you may see condensed milk in the ingredients list for a macaroon but this macaroon recipe is made without condensed milk so they are a little more meringue like.

close up of Coconut Matcha Macaroons on a wire rack

What is Matcha?

Ah, matcha. How do I love thee? Let me count the ways. Matcha is a high quality Japanese green tea with many health benefits. It is made from stone ground green tea leaves and is available as a beautifully vibrant green powder.

Although it is lovely whisked into warm milk and consumed as a hot drink, the powder itself is also a great baking ingredient with delicious results. It can take time to truly know and love matcha which has a very definite flavour with grassy vegetal notes. However, once you give it a chance you will become absolutely hooked on its complex flavour.

Matcha and coconut are a natural pairing. The underlying bitter notes of the matcha are a perfect counterbalance to the sweet meat of coconut.

whisked egg whites in a stand mixer

Coconut Matcha Macaroons being made in a stand mixer

How to make Coconut Matcha Macaroons

  1. Whisk your egg whites until stiff.
  2. Add the caster sugar and whisk until shiny and firm.
  3. Fold in the desiccated coconut and matcha powder.
  4. Drop onto baking parchment and bake.
  5. Dip the cooled cookies into melted chocolate and drizzle with more melted chocolate.

Coconut Matcha Macaroons on a baking tray

Pro Tips for Making the Best Macaroons

    • Medium egg whites are measured at 30g each so if you are using a carton of egg whites then you will need 60g.
    • Make sure the bowl you whisk your egg whites in is extremely clean for the lightest fluffiest cookies.
    • For best results use a stand mixer or electric whisk to whisk the egg whites and sugar.
    • Use the best quality grade matcha you can afford, it can get quite pricey though. Traditionally, the greener the matcha, the better the flavour.
    • Scoop the cookie mixture into even sized amounts onto the baking tray by using an ice cream scoop.
    • Wait until the cookies have completely cooled before dipping them in the chocolate. Let the chocolate set with the cookies upside down
    • You can speed up the setting time of the chocolate by placing the cookies in the fridge.

Coconut Matcha Macaroons on a wire rack
Coconut Matcha Macaroons being dipped into melted chocolate

Alternative Macaroon Flavours

  • Swap out the matcha powder for the same amount of freeze-dried berry powder. Think Coconut Blueberry Macaroons, Coconut Raspberry Macaroons.
  • Use white chocolate instead of dark chocolate. White chocolate, coconut and matcha are perfect together.

How to Make Vegan Coconut Macaroons

  • Exchange the 2 egg whites for 4 tablespoons of aquafaba (the liquid from a can of chickpeas). Whisk the aquafaba in exactly the same way as you would the egg whites and continue the recipe as normal.
  • Also make sure you use vegan dark chocolate.

Coconut Matcha Macaroons on a wire rack with a hand picking one upMore Flourless Cookie Recipes You Might Like:
Peanut Butter Oaty Chocolate Cookies
Easy Flourless Salted Chocolate Chip Cashew Cookies

If you make these Coconut Matcha Macaroons then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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Coconut Matcha Macaroons on a wire rack

Coconut Matcha Macaroons

Coconut Matcha Macaroons are easy to make, completely flourless and just 6 ingredients. Dipped and drizzled with dark chocolate.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: British
Servings: 9 cookies
Calories: 231kcal

Ingredients

  • 2 egg whites 60g
  • 150 g caster sugar
  • 150 g unsweetened desiccated coconut
  • 1 tablespoon matcha powder
  • 150 g dark chocolate
  • pinch of salt

Instructions

  • Pre-heat the oven to 160°C/140°C fan assisted/gas mark 3 and line a large baking sheet with baking parchment.
  • Beat the egg whites until firm in the spotlessly clean bowl of a stand mixer or with an electric mixer.
  • Add the sugar to the egg whites and whisk until glossy and stiff.
  • Fold in the coconut and matcha powder and mix well.
  • Scoop the mixture using an ice cream scoop into 9 balls and drop on to the lined baking sheet.
  • Bake for 25 minutes.
  • Remove the cookies from the oven and place the cookies on a rack to cool. Reserve the lined baking sheet for later.
  • Melt the chocolate with the salt in a bain marie or a bowl set over a pan of simmering water.
  • Dip the flat bottom of each cookie into the chocolate and set upside down on the lined baking sheet. Reserve some chocolate for the drizzle. Leave the cookies until the chocolate has set.
  • Re-melt the rest of the chocolate then pour into a small piping bag. Turn the cookies the right way up and drizzle the chocolate over in zig zags. Leave to set before eating.

Notes

  • The amount of matcha powder you add will depend on the brand but I find 1 tablespoon is just enough so the matcha flavour comes through but isn’t overpowering.
  • For the chocolate drizzle either use a small piping bag or pour the chocolate into a small plastic freezer bag and snip off the tip to create a makeshift piping bag.
  • The cookies can keep for up to 3 days in Tupperware or a sealed container, but they are best the day they are made.
General Recipe Notes
  • Unless stated I always use medium eggs, unsalted butter and kosher salt.

Nutrition

Calories: 231kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Sodium: 17mg | Potassium: 189mg | Fiber: 3g | Sugar: 21g | Vitamin A: 90IU | Vitamin C: 0.6mg | Calcium: 14mg | Iron: 2.7mg

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Peanut Butter Oaty Chocolate Cookies {gluten-free}

These flourless, dairy-free Peanut Butter Oaty Chocolate Cookies are no fuss to make and are one of the most satisfyingly chewy cookies you will have the pleasure to bake. Directions for converting the cookie to vegan and refined sugar-free are also included below.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

Sometimes you hit upon a food/ingredient/ recipe which is perfect for exactly where you are in your life. I said last week that I was having a bit of a love affair with oats but it also goes further than that. I am utterly devoted to and thinking about running away with these Peanut Butter Oaty Chocolate Cookies. They are the only thing I want to eat all the time and at this point I think my body is just being fuelled by peanut butter, oats and chocolate.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

It took a while to get these cookies exactly how I wanted them so I made many batches. Each one delicious but needed tweaking here and there. I am unashamed to say I pretty much ate every cookie of every batch. Despite the tweaking it turns out that you can’t really go wrong with peanut butter and oats. I have eaten these cookies by the tray load. For breakfast, for mid-morning snacks, at 3am feedings and in lieu of any meal that may have snuck up on me unawares. There is never a time for this cookie to not hit the spot.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

The last batch though I perfected. These Peanut Butter Oaty Chocolate Cookies were magnificent. So I did what any generous baker would do when they have hit upon cookie pay dirt, I sealed them in Tupperware and hid them at the back of the fridge without informing any members of my family. Then I ate them in secret. To be honest, it has been a little like having an affair. So many lies and deception. On more than one occasion Cole would run into the kitchen wondering what I was doing inside the fridge. ‘What are you eating Mummy?’ ‘Nothing,’ I would mumble, oats falling out of the corners of my mouth ‘Open your mouth Mummy,’ My toddler would demand. He was a lot harder to fool than Luke and I may have had to slip him a cookie or two to aid his silence.

Then when I finally confessed to Luke what I had done and his feelings were a little hurt that I felt it necessary to hide such an important part of my life with him I magnanimously agreed to bake him a batch. I had run out of my stash so baking more cookies might have been on my agenda anyway.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

These Peanut Butter Oaty Chocolate Cookies are so wonderful as they require minimal ingredients. Seven to be exact. And only a brief moment of your time concocting them in the kitchen. They don’t have flour, just oats. They are dairy-free (if you use vegan dark chocolate) and they are loaded with hunger satiating peanut butter. Whipping up a quick batch for Luke was no hardship. I did it with my baby in a sling and my toddler standing on a stool next to me helping ‘weigh’ out the ingredients. To be honest, he was eating as much as he was weighing out. Plus he thinks that all measurements in recipes are ‘fifty hundred grams’ so he’s got a bit of way to go before he’s a completely reliable sous chef.

The chocolate dip at the end, after the cookies have cooled, are not a game changer. If you just want a quick peanut butter cookie fix then you have all you need right there. But if you can’t resist a bit of chocolate with your peanut butter then I urge you not to. The dark chocolate dip sprinkled generously with sea salt is what takes these cookies to above and beyond the call of duty. I had to keep them in the fridge so the chocolate didn’t melt on the crazily hot day we had in London last week (our premature summer didn’t last, yesterday it was hailing golf balls) but actually that worked in its favour. I loved the cookies straight from the fridge and the fact that the chocolate hardened into a crisp shell surrounding its chewy peanut butter interior.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

The only thing I would ask of you when making these cookies is that you use natural peanut butter without salt (or any other ingredient for that matter) and use it from the top of the jar when it’s still beautifully golden and runny. You don’t want the hard stuff that’s been languishing at the bottom of the jar for a few weeks as the cookies won’t have enough moisture to hold together. However, I have made them with the peanut butter remnants at the bottom of the jar and if that’s all you have and can’t be bothered to nip to the shops then just add a tablespoon or two of milk (I used coconut milk) for extra moisture.

I also, for good measure, tested this recipe as a vegan and refined sugar-free recipe. The cookies were still good so by all means go down that route if that’s the only way you would get to try these cookies. I just preferred them made with an egg and a bit of brown sugar. For the vegan cookie, replace the egg with a chia egg and for the refined sugar-free version, replace the brown sugar with dates. The notes on these changes are included in the recipe below.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

Now, you must rush to the kitchen immediately and bake up these bad boys. Although you might not forgive me if you become as obsessed with them as I am.

Peanut Butter Oaty Chocolate Cookies {gluten-free}

These flourless, dairy-free Peanut Butter Oaty Chocolate Cookies are no fuss to make and are one of the most satisfyingly chewy cookies you will have the pleasure to bake.
Prep Time20 mins
Cook Time7 mins
Total Time1 hr 27 mins
Course: Dessert
Cuisine: British
Servings: 12 cookies
Calories: 268kcal

Ingredients

  • 1 egg*
  • 100 g soft light brown sugar*
  • 300 g natural peanut butter
  • 125 g jumbo rolled gluten-free oats
  • 1 teaspoon bicarbonate of soda
  • ¾ teaspoon sea salt plus extra for sprinkling
  • 100 g dark chocolate chips melted

Instructions

  • Pre-heat oven to 180°C.
  • Whisk the egg and sugar together in a large mixing bowl until pale and smooth.
  • Add the peanut butter, oats, bicarbonate of soda and sea salt and mix until the batter is smooth and thick.
  • Using the palms of your hands roll up the dough into balls of about 45g each and place on a baking sheet a couple of inches apart. Press down slightly so the top of the cookies are flat.
  • Bake for 6-8 minutes until the cookies are just turning golden.
  • Remove from the oven and leave on the baking sheet for 5 minutes to firm up before moving them to a wire rack to finish cooling.
  • Dip each cookie in melted chocolate and sprinkle on sea salt then leave to set.

Notes

*For a vegan cookie, replace the egg with 1 chia egg. (1 tablespoon ground chia seeds whisked into 3 tablespoons water and left to set for 5 minutes in the fridge. Use then the way you would the normal egg)
*For a refined sugar-free cookie, replace the sugar with 8 pitted dates, blended to a puree. The mixture will be a little stickier before going into the oven but comes out pretty much the same cookie consistency.

Nutrition

Calories: 268kcal | Carbohydrates: 24g | Protein: 8g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 368mg | Potassium: 268mg | Fiber: 2g | Sugar: 13g | Vitamin A: 20IU | Calcium: 50mg | Iron: 1.1mg

Spiced Pumpkin Date Cookies {gluten-free}

These gluten-free Spiced Pumpkin Date Cookies are soft and slightly chewy with oats, sweetened only with maple syrup and bejewelled with dates.

Spiced Pumpkin Date Cookies {gluten-free}

I had no idea what these cookies would turn out like. I made them with Cole and no recipe so I presumed disaster would ensue. I stood him on his kitchen stool at the worktop in his little apron which he’s so proud to wear and took a bunch of ingredients out of the cupboards and fridge that needed using up. It was luck that I usually have half a tin of pumpkin puree lurking in the fridge these days since I’m making a lot of pumpkin cakes for the stall and for café orders. Pumpkin cookies, flavoured with lovely warming spices and paired with oats seemed like a standout choice for our baking adventure. I’m also being vigilant about keeping a stash of medjool dates to hand in my larder as they come in useful for so many bakes, Easy Overnight Coconut Chia Puddings, beautiful tagines and the odd snack here and there. I couldn’t resist putting a few of these chopped little nuggets into the mix.

Spiced Pumpkin Date Cookies {gluten-free}

Since I was making these cookies with Cole I decided not to use refined sugar. It’s debatable whether maple syrup is technically any healthier since sugar really is just sugar but I felt more of a responsible mother giving my toddler maple sweetened cookies. Plus who am I kidding, I was the one who ate the lion’s share of these cookies and a little bit less refined sugar in my diet is only going to be better for me.

Cole’s main job when we’re baking together is to stir and taste. I haven’t officially given him the role of taster, it’s one he’s bestowed upon himself. After every ingredient is added into the bowl he insists on making sure it is the right call, no matter if it’s the raw eggs or vanilla extract. It might have gone a bit far when he was shovelling wooden spoonfuls of flour, oats and spices into his mouth. At least he knew better to scrape them from his tongue than to try and swallow this time. An improvement from the cocoa powder incident a couple of months ago which led to me frantically pour streams of water down his throat to ease his choking. Special times.

Spiced Pumpkin Date Cookies {gluten-free}

Cookies are great for baking with a toddler since they are really just an assembly and mixing job with a bowl and wooden spoon, ideal for a child who loves to stir. They are so quick to bake and after ten minutes or so of cooling they are ready to eat. Instant gratification.

When it came time for the final taste test I was completely bowled over at how delicious the cookies actually were. Not at all the calamity I had anticipated. It’s always the way that your best efforts are when you’re not really trying, either that or Cole is an absolute baking prodigy and he’ll be taking over the market stall from me by the time he’s four.

Spiced Pumpkin Date Cookies {gluten-free}

I’ve made these cookies a few times since, tweaking the recipe here and there but every time I have come to the conclusion that the cookies that Cole and I made together that first time were the most delicious. They were probably not the most photogenic since I gave Cole free rein with the cookie scoop to drop them onto the baking sheet but the taste was all there from the beginning.

Spiced Pumpkin Date Cookies {gluten-free}

Spiced Pumpkin Date Cookies have become a little bit of a staple in our house over the past two weeks, I have been nibbling on them for breakfast, mid-morning and mid-afternoon snacks. They are pretty good whenever to be honest. It’s also pretty handy knowing what to do with that half eaten tin of pumpkin puree.

Spiced Pumpkin Date Cookies {gluten-free}

Spiced Pumpkin Date Cookies are soft and slightly chewy with oats, sweetened only with maple syrup and bejewelled with dates.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Snack
Cuisine: British
Servings: 15 cookies
Calories: 169kcal

Ingredients

  • 125 g gluten-free oats
  • 75 g sweet rice flour
  • 50 g ground almonds
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 170 g pumpkin puree
  • 75 g dates stoned and chopped finely
  • 125 g butter melted
  • 100 g maple syrup
  • zest 1 orange + 2 tablespoons of its juice
  • 1 egg lightly beaten

Instructions

  • Pre-heat oven to 170°C and line a large baking sheet with greaseproof paper.
  • In a large bowl sift together the oats, sweet rice flour, almond flour, bicarbonate of soda and spices.
  • In another bowl mix the pumpkin puree, dates, melted butter, maple syrup, orange zest and juice and the egg.
  • Pour the flour mixture into the pumpkin mixture and stir well until completely combined.
  • Using an ice cream scoop with a trigger action, scoop up balls of cookie dough and release the dough onto the baking sheet an inch or so apart.
  • Flatten the cookies slightly with the back of a fork before putting them in the oven to bake for 13-15 minutes.
  • Remove from the oven, let rest on the baking tray for 5 minutes then transfer to a cooling rack to finish cooling.

Nutrition

Calories: 169kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 138mg | Potassium: 109mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1990IU | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 0.8mg

SHOP THE RECIPE

There are two items in my kitchen which are invaluable when baking cookies. A good cookie dough scoop (or ice cream scoop) is one of them. So handy for scooping up a perfect ball of cookie dough for the perfectly sized cookie. Also so useful when baking cupcakes and ensures a perfectly even cupcake bake every time. I use the OXO Good Grips Trigger Ice Cream Scoop which is really durable and an ideal size.The other brilliant piece of equipment which I’ve never regretted buying is a really decent hard-wearing baking tray which I use for all my cookies and scones. I use this KitchenCraft MasterClass Large Non-Stick Baking Tray, Grey, 39 x 27 cm which considering how often I use it is still in excellent condition, fits in the oven nicely and is large enough to hold a whole batch of scones or cookies.Some of the links above are affiliate links so if you decide to buy anything using the links then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Peanut Butter Oaty Chocolate Cookies

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

Gluten-Free Pumpkin Bread

A deliciously moist Gluten-Free Pumpkin Bread, made with brown butter and alternative flours for an earthy nutty flavour and unbeatable chew.

Pumpkin Pancakes with Almond Maple Syrup

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Easter Cookies {gluten-free}

Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips for bank holiday baking.

These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.

I’ve been craving the odd biscuit lately which hasn’t normally been my snack of choice but it’s probably something to do with them being ultra portable which is the only way I am eating anything these days. Cookie in mouth whilst my hands are free to zip up coats, prepare toddler lunches and take the washing off the line.

These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.

I’m also trying to introduce Cole to my happy world of baking and quick and easy recipes are the order of the day to keep him interested. Cookies are effortless to mix, minutes to bake and you can eat them straightaway warm off the baking tray so it’s easy to taste the results of your hard labour.

These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.

This past week we have been baking these particular cookies for Easter. They borrow inspiration for the flavours in a traditional simnel cake with marzipan, currants, stem ginger and mixed spice. I also couldn’t help but add chocolate chips as there would be an Easter riot on our hands without chocolate.

These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.

Not to snitch on anyone but these add-ons are not so surreptitiously robbed directly from the mixing bowl by chubby little fingers. Some of them at least manage to make it into the final cookie.

These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.

Easter Cookies {gluten-free}

Loaded with spices, currants, marzipan and dark chocolate chips
Prep Time15 mins
Cook Time10 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: British
Servings: 12 cookies
Calories: 266kcal

Ingredients

  • Zest ½ orange
  • Zest ½ lemon
  • 80 g soft light brown sugar
  • 50 g caster sugar
  • 115 g unsalted butter room temperature
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 60 g oat flour
  • 50 g buckwheat flour
  • 50 g tapioca flour
  • 75 g ground almonds
  • 1 teaspoon mixed spice
  • 75 g dark chocolate chips
  • 50 g chopped marzipan
  • 50 g currants
  • 1 ball stem ginger finely chopped

Instructions

  • Whisk the orange and lemon zest with the sugars until fragrant. Drop in the butter one cube at a time and mix until light and fluffy.
  • Beat in the egg and vanilla.
  • Whisk the flours, almonds and mixed spice together and mix into the rest of the cookie batter.
  • Finally stir in the chocolate chips, marzipan, currants and stem ginger, reserving one of each for the top of each cookie.
  • Using a spring release ice cream scoop, portion out 12 balls of cookie, the place on a baking tray an inch or two apart. Top the cookie balls with the extra chocolate chips, marzipan, currants and ginger.
  • Place the baking tray in the fridge for one hour.
  • Bake the cookies in an oven pre-heated to 190 °C for 10 minutes. Leave for 5 minutes to rest on the baking tray then remove to a wire rack to cool.

Nutrition

Calories: 266kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 18mg | Potassium: 144mg | Fiber: 2g | Sugar: 18g | Vitamin A: 260IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1.1mg

Pineapple, White Chocolate and Coconut Cookies

Pineapple White Chocolate and Coconut Cookies

This recipe is not yet gluten-free

If there is one plaintive cry that is often heard in this house, it’s ‘Why do you never make cookies?’

It’s true that cookies are usually superseded by a sudden whim to make a cake or a brownie so they usually fall down the pecking order. Plus cookies are remarkably easy to eat aren’t they? What is it about them that makes you believe it’s okay to have two or three when you would normally only have once slice of cake. It’s probably because you have to eat one straight from the oven when the chocolate is oozing from within and they are still pretty dough like. Later on it would be churlish not to partake in a cooler cookie with your tea, letting your cup catch the crumbs so you can slurp them up later.

Pineapple White Chocolate and Coconut Cookies

My husband is also a bit of a dried fruit fanatic, there are usually odds and ends of trail mix or some exotic papaya strips that never seem remotely appealing to me. However, these candied pineapple chunks have been winking at me for weeks begging to be used in a recipe. I am not normally a pineapple junkie but I have found myself craving their sweet juicy acidity so whilst a few months ago I would have shuddered at including them in a bake, this time round they were the first ingredient on my list when preparing to make my cookies.

I think it’s rude not to include chocolate in a cookie don’t you? That’s not to say I haven’t enjoyed the odd oat and raisin number in my time but I usually think a bit of a chocolate addition would liven up the proceedings immensely. This time round I poured in a few handfuls of white chocolate chips, which are the type of chocolate oft neglected from my bakes, but here they seemed so right.

The desiccated coconut was added just because I cannot bear to bake or cook anything without coconut at the moment. I thought I would be bored by now after my endless forays of coconut oil, coconut flour, coconut flakes and coconut milk but it’s just so damn versatile in all its different formats and there is usually a place for it in whatever I am cooking.

Pineapple White Chocolate and Coconut Cookies

Now these cookies are huge, so make sure you space them apart a good distance in your baking tray. They are chewy but also a little crisp on the corners for the variety of texture which is so important in your daily cookie. The true test was whether they would pass the husband test and they did with flying colours. The only problem is that now he sees no excuse why there can’t be cookies every day.

Pineapple, White Chocolate and Coconut Cookies
Makes 12 large cookies

175g unsalted butter
175g soft light brown sugar
125g caster sugar
1 teaspoon vanilla extract
2 eggs
200g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
¼ teaspoon salt
150g jumbo rolled oats
75g desiccated coconut
125g white chocolate chips
125g dried pineapple chunks

  1. Pre-heat oven to 170°C.
  2. Cream the butter and sugars together until very light and fluffy.
  3. Add the eggs one at a time then the vanilla until completely combined.
  4. In a large mixing bowl whisk together the flour, baking powder, bicarbonate of soda, salt, oats and coconut.
  5. Add the flour mixture to the rest of the batter and mix until combined.
  6. Finally mix in the chocolate chips and pineapple chunks until evenly dispersed.
  7. Portion out the cookies by weighing out each one out to 100g then rolling into a ball.
  8. Place each ball on large baking trays about 2 inches apart from each other and flatten each ball slightly with the palm of your hand.
  9. Bake in the oven for 12-15 minutes until just turning golden brown.
  10. Remove from the oven and leave to cool on the baking tray for 5 minutes until transferring to a cooling rack to finish cooling. Or, eat straightaway so the cookie is warm and the chocolate is still melting.