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Coconut and polenta chocolate chip cookies

By annerawson (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 24 cookies
Moreish vanilla scented chocolate cookies with coconut and polenta to give a light crisp texture - quick and easy recipe


  • 75g unsalted butter, softened
  • 90g soft brown sugar
  • 1 egg, beaten with 1/2 tsp vanilla essence
  • 50g dessicated coconut
  • 50g polenta
  • 100g plain flour, sifted with 1/2 tsp each of baking powder and bicarbonate of soda
  • 50g plain chocolate chopped into small chunks


  • STEP 1
    Pre-heat the oven to 180 degrees (fan oven) and grease two large baking trays. In a large bowl, using a wooden spoon cream butter and sugar together until light and fluffy, then beat in the egg and vanilla until the mixture is creamy and smooth.
  • STEP 2
    Stir in the polenta, coconut and flour mixture, together with the chocolate chips. Mix to a firm but sticky dough, adding a little more flour if necessary.
  • STEP 3
    Scoop heaped teaspoons of mixture onto a greased baking tray, spaced well apart to allow for the mixture to spread.
  • STEP 4
    Bake for about 10 minutes or until golden brown. Remove from the oven and allo to firm up for a minute or two, then using a fish slice move onto a cooling rack.
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