Ingredients

• 200g unsalted butter, softened
• 75g caster sugar
• 75g soft brown sugar
• 1tsp vanilla
• 1 large egg
• 275g GF flour (I use Edmonds GF standard flour)
• 125g dessicated coconut, toasted and cooled.
• 100g dark chocolate

Method

1. Heat oven to 190°C
2. Toast coconut if you haven't already, and allow to cool.
3. Line a baking sheet with baking paper.
4. Beat butter in a large bowl with electric beater until very soft.
5. Beat in both sugars & vanilla until light and fluffy, then beat in egg until just combined.
6. Sift in flour and a pinch of salt, then stir to combine.
7. Fold in 100g of toasted coconut. 
8. Roll the dough into 14-16 balls and arrange on baking sheet, flattening each slightly with your palm.
9. Bake 12-15mins until golden brown and slightly firm.
10. Cool briefly on the baking tray before transferring to a wire rack to cool completely.

Finish

Melt dark chocolate. Dip half of each cookie into the chocolate, then lay on a sheet of baking paper and sprinkle with remainder of toasted coconut. Allow to cool 30mins or in fridge.

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