(Makes ± 60 cookies)

200 g   butter

150 g   castor sugar

160 g   brown sugar

2          eggs

5 ml     vanilla

300 g   flour

5 ml     bicarb

2,5 ml  salt

400 g   choc chips

120 g   coconut

150 g   chopped almonds


  • Preheat the oven to 180°C and line 2 greased baking trays with baking paper
  • Cream together the butter and the sugars and beat in the eggs one at a time. Add the vanilla
  • Sieve together the flour, bicarbonate of soda and the salt. Add the chocolate chips, almonds and coconut and mix together
  • Add the dry ingredients to the butter mixture and mix to combine and make the dough
  • Scoop out tablespoons of the batter, roll into balls and place on the prepared baking trays. Press down lightly
  • Bake for about 8-10 minutes in the preheated oven until slightly golden brown
  • Cool for 5 minutes on the baking tray and transfer the cookies to a cooling rack
  • Cool completely
  • Store in an airtight container for up to a week


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