Choc Coconut Cookies

These are a version of a cookie that my sister Em and I voted the best ever, converted for the Thermie. It's a yummy treat for the kids and I don't mind a little nibble on one either. This recipe makes about 20 large cookies, they are very short and a bit sugary but nice once in a while!

First pulse on turbo 50g shredded coconut and the rind from one orange until it's the texture of fine crumbs. Use a veggie peeler to take the rind off so you don't get too much pith as that would make it bitter. Set aside and repeat the pulsing with 50g white choc and 50g dark choc- leave them a coarser texture however still crumb like and don't worry if you have a few chunky bits. Set aside with the coconut mix.

Add 150g raw sugar to the Thermomix bowl and blitz at speed 8 for 5 seconds. Add 175g of unsalted butter (room temp if you remember but if butter is straight from fridge mix now at 37 degrees speed 4 for a minute) insert butterfly and mix speed 4 for 5 minutes until creamy. Remove butterfly, add rest of ingredients along with 2 eggs yolks, 1/2 teaspoon of orange blossom water (optional), a pinch of salt and 225g self raising flour and mix at speed 4 for 15 seconds to combine. Scrape sides and give it another 3 seconds.

You can roll the mix into balls, flatten on a paper lined baking tray and bake straight away or roll it into a log about 5 cm thick and wrap tightly like a bonbon and pop in the fridge to set. I did mine last night ready to bake this morning for a fresh morning tea! You can freeze this mix too.

When you are ready to bake then you just cut slices about 1cm thick, place well spaced apart on an oven tray and bake at 190 degrees for 8-10 minutes or until golden and set. Leave on the tray for 5 mins to firm up then cool on a rack.