Apricot Coconut Choc Chip Cookies

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Apricot Coconut ChocChip Cookies

 

I make a lot of cookies. Lots and lots of cookies. They fit the bill from everything from lunch box sweet treats and school cake stalls to going away parties for soccer coaches! So I need to have a lot of recipes up my sleeve to keep things interesting.

I have a very large cookbook and foodie magazine collection to keep me inspired, and often I turn to my oldest books for tried and true recipt ideas. the trusty Country Women’s Association for simple, reliable and straightforward recipes.
This recipe isn’t actually old, but since it has come from the Country Womens’ Association it might as well be.  Recipe adapted from “Biscuits and Slices : Traditional, Tempting, Tried and True”, Penguin Books, 2009.

Recipe

• 125 g softened butter
• 1/3 c caster sugar
• ½ c brown sugar, firmly packed
• 1 egg
• 1 c self raising flour, sifted
• 1 c shredded coconut
• 1 c dried apricots, chopped
• 1 c dark chocolate bits

Preheat oven to 180C. Line 2 large baking sheets with baking paper.
Cream butter and sugars until light and fluffy. Beat in egg. Stir in flour until well mixed. Add coconut apricots and chocolate bits and mix well. If your dough feels a bit soft, refrigerate for 30 minutes before baking.
Mould teaspoons of dough into balls and flatten slightly on trays, leaving about 5 cm between them to allow for spreading.
Bake for about 12 minutes or until beginning to brown around the edges. Remove from oven and leave on trays for 5 minutes before placing on a wire rack to cool completely.
Makes about 30.

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

3 responses »

  1. These sounds devine. I’ll definitely be trying these soon – once I get my baking mojo back. I love the contrast of sweet chocolate and tangy apricot (or dried blueberries or cranberries as I tend to use).

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