Lemon coconut chocolate chip cookies, so soft and flavourful
l’ve always loved cookies and biscuits and it’s so very often that l munch on them, especially in the morning when l drink my cup of tea. It’s almost like a ritual, and it makes breakfast my favourite meal of the day. Not only I get the energy I need for the day, but I also get to have my daily share of spoiling. Home-made cookies have a wonderful taste and are so much better than the store-bought ones that have a high amount of additives and other nasty ingredients. Ok, they might not be 100% healthy, after all you do use sugar, butter, etc, but still.
These lemon coconut chocolate chip cookies have all the flavours I love, and when you have a bite, you can almost immediately tell which flavour is which. The lemon zest gives a subtle citrussy kick and the coconut brings a bit of sweetness. And then, the perfection is achieved by adding milk chocolate chips. The texture is also interesting, the cookies are moist, almost melting in your mouth. You gotta try them!
Lemon coconut chocolate chip cookies
- 100 plain flour
- 100 ml sunflower oil
- 40 g caster sugar
- 40 g semolina
- 40 g dessicated coconut
- 60 g milk chocolate chips
- zest of one lemon
- 1 tsp lemon extract
- 1 tbsp melted butter
- 1 tbsp milk
- Preheat the oven to 180 degrees C.
- In a large bowl, add the oil and sugar and beat together. I used sunflower oil because it is flavourless, but you can use any other type of oil, or butter, if you like. I chose not to use butter, because I did not want the cookies to be too rich, but different people have different tastes.
- Sift in the flour, then add semolina, dessicated coconut, chocolate chips, lemon zest and lemon extract.
- Mix everything together with a wooden spoon and add one tablespoon of melted butter and one tablespoon of milk if the mixture is too crumbly. You need to be able to roll the dough into a sausage, so, feel free not to add milk at all if you feel the consistency is right.
- Cover the sausage in clingfilm and refrigerate for one hour until firm.
- Transfer to the working surface and use a sharp knife to slice the sausage into approximately 1 cm thick rounds.
- Line a baking tray with baking paper and place the rounds on it.
- Bake for about 25 minutes or until the cookies are a light pale yellow colour.
- Leave to cool completely.