Coconut Chocolate Chip Biscuits

    30 minutes

    Coconut essence is the secret ingredient in these great chocolate chip biscuits. They come out quite large.

    14 people made this

    Serves: 24 

    • 2 1/4 cups unbleached plain flour
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 125g margarine
    • 3/4 cup white sugar
    • 3/4 cup packed brown sugar
    • 2 eggs
    • 1 teaspoon coconut essence
    • 2 tablespoons milk
    • 3 cups dark chocolate chips

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 190 degrees C.
    2. Sift together the flour, bicarb soda and salt, set aside. In a medium bowl cream the margarine with the brown sugar and white sugar. Stir in the eggs, coconut essence and milk. Then mix in the sifted dry ingredients. Finally, stir in the chocolate chips.
    3. Drop biscuit dough from a spoon in golf ball sized portions onto an ungreased baking tray. Bake for 9 to 11 minutes in the preheated oven. Biscuits should be slightly brown at the edges. Allow biscuits to cool for a couple of minutes on the baking trays before removing to cool completely on wire racks.

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    Reviews in English (9)


    This is an excellent cookie. I used some Ghiradelli Semi-Sweet Chocolate Chips in the recipe and I used LorAnn's Coconut Oil in place of coconut extract. The oil is more concentrated than extract so I just had to adjust accordingly. The chocolate chips and coconut make a great combination. The cookies baked really nice as well. **Update** I froze the remaining dough into ready to bake balls and they bake with less cracks on the top. I also added some M&M's pressed into thr tops of the frozen dough before baking and it is was great combination with the chocolate, coconut, and cookie.  -  01 Dec 2010  (Review from Allrecipes USA and Canada)


    I already have a really great chocolate chip cookie recipe, but cause of the amount of butter you can only really eat a couple at a time. So I needed a good recipe that only required 1/2 cup of butter, without the rest of the ingredients being cut by half either. This one fit the bill! I used margarine instead of shortening, and I was a bit worried cause the batter tasted floury, but they turned out really good! I think I'll be keeping this recipe. I also used vanilla instead of the coconut extract. Actually, I find that these cookies taste exactly like the ones I used to make as a kid but the recipe book has been lost for a few years, so I really will be keeping this recipe!  -  01 Apr 2008  (Review from Allrecipes USA and Canada)


    These were awesome!!! My sons loved them so much I found myself making cookies all weekend...Thanks for the recipe!  -  29 Mar 2004  (Review from Allrecipes USA and Canada)