White and dark chocolate coconut biscuits

White and dark chocolate coconut biscuits

Lamingtons & lemon tart
Patricia Niven

I really love chocolate-dipped biscuits. I mean I really, really love chocolate-dipped biscuits. They were a special treat around our house when I was younger. We had lots of biscuits (for tea dipping of course) but the chocolate variety biscuits were a bit fancy.

Biscuit dipping in tea was a special skill I acquired and practised in my childhood. Real pros at the sport could get maximum tea soakage into the biscuit without it crumbling into the cuppa. Chocolate-dipped biscuits, though, are a totally different ball game; with that chocolatey protective covering you need all your wits about you to get the tea soakage to a maximum. Now I make my own dipped biscuits and I luxuriate in the decadence of it all, munching and dipping at will. And you can too if you give these a try.

This is a recipe that has lots of uses such as playing the bread part in my Lamington ice cream sandwiches. You can use it as a crumble topping or a pie lid, there is no limit really but one of the best and simplest ways is to bake them as a cookie and dip them in chocolate. Ridiculous, pure heaven.


Quantity Ingredient
190g unsalted butter
110g caster sugar
195g plain flour
25g dutch cocoa powder
15g baking powder
110g desiccated coconut
45g white chocolate, chopped into small pieces
45ml full-cream milk
300g dark chocolate, melted, for dipping


  1. Place the butter and sugar in a freestanding electric mixer fitted with the paddle attachment. Slowly beat the mixture on low speed until smooth, ensuring there are no lumps of butter. Scrape the side of the bowl with a spatula and mix again until smooth.
  2. Sift the flour, cocoa powder and baking powder into a bowl. Mix again on low speed for 1 minute then add the coconut, white chocolate and milk. Mix again and make sure you scrape down the side of the bowl to ensure an even mix of ingredients and no lumps.
  3. Transfer the dough to a lightly floured work surface and bring it together with your hands. Roll the dough into a log shape and divide it into two even pieces of around 350 g each.
  4. Roll each piece into an equal-sized log shape with a diameter of around 4–5 cm.
  5. Wrap each log in plastic wrap and store in the refrigerator for a minimum of 45 minutes.
  6. Preheat the oven to 170°C. Line a baking tray with baking paper.
  7. Remove the dough from the refrigerator and remove the plastic wrap. Cut 5 mm ‘slices’ of biscuit using a sharp knife.
  8. Place the biscuits on the prepared baking tray, evenly spaced apart, and bake them in the oven for 14 minutes or until they are just starting to go golden brown and are cooked through.
  9. Remove the biscuits from the oven and immediately transfer them, using a palette knife, to a wire rack to cool down.
  10. Prepare the chocolate for dipping.
  11. Dip each biscuit completely in the dark chocolate, using a fork or palette knife, and shake each one to remove any excess chocolate before lying them flat on a tray lined with baking paper. Leave them to set at room temperature then serve.


  • If you don’t have a thermometer, just melt the chocolate in short bursts on High in the microwave until it is runny but feels cool to the touch. That will be the right temperature for the chocolate to set on the biscuits. If you are having trouble, pop them in the refrigerator for 20 minutes to finish setting.
darren purchese
burch and purchese
sweet studio
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