Check out this chewy Choc Coconut Cookies by internationally renowned chef and explorer Sarah Glover!
Sarah has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah brings skill to wood-fired cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food (always with a grin!).
Sarah has forged a career in Bondi Beach, Tasmania and beyond. She is the author of WILD: Adventure Cookbook and owner of the Wild Kitchen, a catering company founded on extraordinary events, cooked up under the stars.
These cookies are perfect for an afternoon with the kids or as school snacks!
This recipe makes use of the Traeger Grill that can be found here.
Set your Traeger Grill to 190°C line a baking tray with parchment paper.
In a bowl add the eggs and sugar and whisk till mixed, add the count flakes salt, chocolate and butter and strip until fluffy. Let the batter sit for 20 mins, so that the coconut can absorb a bit of pointer and sell.
Spoon the piles onto the tray and shape into a pyramid, place in the grill and cook for 10-15 mins till golden on top, sprinkle with sea salt.
Ingredients
Directions
Set your Traeger Grill to 190°C line a baking tray with parchment paper.
In a bowl add the eggs and sugar and whisk till mixed, add the count flakes salt, chocolate and butter and strip until fluffy. Let the batter sit for 20 mins, so that the coconut can absorb a bit of pointer and sell.
Spoon the piles onto the tray and shape into a pyramid, place in the grill and cook for 10-15 mins till golden on top, sprinkle with sea salt.
Notes
Try out these Oatmeal Chocolate Chip Cookies if you’re looking for oatmeal treats!
