White Chocolate Coconut Cookies Recipe

hi-guys

I hope you’ve all been having a lovely week ūüôā . I’m in the middle of my mock exams at the moment in preparation for the¬†Leaving Cert (ie. the final exams to get into college here in Ireland), which means I really should be dedicating all my spare time to studying. So naturally, I decided to do some baking instead. Because really, no study session is truly complete without an excessive amount of snack breaks, procrastination and regret.

Anyways, I thought¬†with the weekend coming up it was the perfect time to share this super¬†simple recipe with you guys. These soft, chewy cookies were deliciously addictive – it took all my self control to wait and take a few photos before eating them. I’ve always had a slight white chocolate obsession and, paired with coconut, the two truly make a perfect match! I also love that this recipe doesn’t involve chilling the dough, because¬†really who has time for that sort of thing.

Of course, you can enjoy the cookies as they are or, if you want to put a little extra effort into presentation, drizzle some melted white chocolate over them and top with some more coconut.

Let me know in the comments below if you guys try them out and what your go-to study snack is!

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Ingredients
1 large Egg
2 cups Plain (all-purpose) flour
1 tsp Baking soda
1/2 tsp Baking powder
1 cup Caster (Granulated) sugar
1/8 tsp Salt
1 tsp Vanilla extract
1 cup White chocolate chips/ chopped White chocolate
1 cup Desiccated Coconut
1/2 cup Butter

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Step 1 In a large bowl, cream together butter and sugar.

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Step 2 Add egg and vanilla essence to the mixture. Beat until light and fluffy.

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Step 3 Add flour, baking soda, baking powder and salt. Combine well until mixture forms a crumbly dough.

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Step 4¬†Roughly chop chocolate. Or alternatively buy chocolate chips, which is no doubt easier – I just didn’t have any on hand.

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Step 5 Add chopped chocolate and coconut. Mix until well combined.

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Step 6 Roll the dough into small balls and place them onto a lined baking tray.

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Step 7 Lightly press down on each ball with a fork.

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Step 8¬†Bake cookies at 180’C/350’C for 10-15 minutes, or until they’re a pale golden brown.

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Step 9 Leave to cool on a wire rack.

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Step 10 Enjoy!

 

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Sticky Syrup Bun Recipe

Heyhey

 

I hope you’ve all had a lovely week :).¬†So based on the fact that my¬†family have started¬†arguing over¬†whether or not we should turn the heating on, I think it’s safe to say that Autumn is officially here. And¬†this could just be me, ¬†but in my head Autumn has always been labelled the ‘lazy’ season.¬†Like, if Autumn were a person¬†I feel¬†as if¬†it would just stay home and watch Netflix while Summer, Winter and Spring were¬†off at the gym, you know? Basically, Autumn is a seasonal representation of myself.

Naturally, this means that the next few weeks for me will just be a series of consecutive lazy days Р(much like the majority of my life, but we can ignore that part).

Of course if you’re¬†a true Master of the Art of Laziness¬†like myself, you’ll know that a lazy day is incomplete without a deliciously autumnal snack to go with it¬†(because there’s no use trying to master the¬†lazy lifestyle if you’re not committing to an unhealthy diet as well ūüėČ ). These simple¬†syrup cakes make a perfect, cosy sweet treat on a rainy day and only take a couple of minutes to make!

Let me know in the¬†comments below what other fall recipes you guys want to see this month and make sure to¬†like¬†and¬†share this post if you enjoyed it :). Also in case you guys missed my previous posts, ¬†my 1 year blogiversary is coming up on the¬†26th of October¬†and I’m trying to reach 3000 followers! If each of you could help me out and get¬†one other person to subscribe to Artsy Teen I’d achieve my goal in no time!

Now without further ado, let’s get into this recipe…

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Ingredients  (Makes 20 Buns)

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250g butter, softened

200g caster/granulated sugar

3 eggs

500g

300ml golden syrup, plus a few tbsp for drizzling on top of buns

50ml milk

Method

  1. Preheat oven to 180’C (350’F) and line ¬†a muffin tray with 20 paper cases.
  2. Cream butter and sugar together, then beat in eggs.
  3. Warm the golden syrup in a microwave (or in a pan over a low heat) until it’s runny. Add to the mixture and beat well.
  4. Add the flour and milk. Mix until well combined.
  5. Spoon the mixture into paper cases and bake in the oven for  15-20 minutes (or until the cakes are golden and springy to the touch).
  6. Remove the buns from the oven and drizzle a teaspoonful of syrup onto each bun while they’re still hot.

 

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