I first created this recipe of Chocolate and Coconut Cookies to bring them to my boyfriend when he lived in Rome and I was over the hills (and far away…) around Lake Como. I used to travel a lot and I liked to bring something sweet with me (because I’m the one who brings sweet stuff, it’s my place in the world).
Now that I live in Rome too, I travel a little less. Yet, I have family and friends in my beloved Lake Como, and now that I’m back home for a couple of days, it sounds just right to share this recipe with the world: it’s a travel recipe.
Cookies are perfect for travelling: you don’t have to keep them in the fridge and they last about a month. They’re also easy to share with occasional travel companions you may find on your way.
Therefore: do you have to travel? Bake these Chocolate and Coconut Cookies!
Chocolate and Coconut Cookies Recipe
- 175 g room-temperature butter
- 100 g icing sugar
- 1 egg
- 200 g flour
- 50 g ground coconut
- 50 g chocolate flakes (very tiny)
Preheat the oven to 200° C [ 392° F ].
If you have a stand mixer, beat the butter into it with the wire whip. If not, use electric whisks. At first you just have to soften the butter – in this case, the softer the better, but you don’t want to melt it. What I suggest is to leave your butter outside the fridge for the night: it will be easier to work (if you live in a very hot place, leave it out of the fridge only a couple of hours).
Add icing sugar and go on beating, creating a soft, light cream.
Add the egg and whisk till absorption, then it’s the time of flour and coconut. At last add chocolate chips.
Put the batter in a pastry bag with a large open star tip and pipe on baking trays covered with baking paper. Shape your cookies as you like most, but remember they will extend while baking, so they won’t keep a defined shape. As they will enlarge, don’t place them too close one to another, or they’ll stick together.
Bake for about 10-15 minutes.
Pack and bring with you on a travel day.