Here in New Zealand you can buy ‘Griffins Macaroon Chocolate Biscuits. A rich coconut macaroon coated in delicious creamy milk chocolate. They are really delicious so I thought to give it a try and make them myself. I found a recipe for coconut shortbread biscuits and got baking. These biscuits are not the same but it’s close. Perhaps even better!
Preheat oven to 180 degrees Celsius. Cream butter in a bowl light and fluffy together with the icing sugar Add vanilla extract and egg Fold in the flour and coconut and mix it until a cookie dough forms. Make a flat disc of the dough, wrap it in plastic wrap and put it in the fridge to cool for 15 minutes Roll out the dough into a rectangle, you might need to flour the surface. Mix some icing sugar and coconut and sprinkle that on top of the biscuits, and with the rolling pin, gently press the coconut into the dough. Cut the dough in their shapes, squares, rectangles etc. whatever you want. Transfer the biscuits to a baking pan lined with baking paper Bake the biscuits in a preheated oven for 15 minutes Let them cool on a wire rack. Melt some chocolate and cover the biscuits. Sprinkle some coconut on top to make them even more decadent. Coconut Shortbread Biscuits
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