If you're craving something sweet, crunchy, and irresistibly satisfying but don't have much time on your hands, you’re in luck. These coconut cookies with Crispello crunch are the answer to your dessert emergency. They combine the nutty richness of coconut with the airy, chocolate filled delight of Cadbury’s Crispello chocolates, resulting in cookies that are crispy on the outside, slightly chewy in the middle, and filled with surprise bits of chocolatey crunch. The best part is that you can whip them up in just 20 minutes, and that’s prep and bake time both included. Also, this recipe is perfect for novice bakers, busy professionals, or anyone looking for a quick and creative twist on classic coconut cookies. With minimal ingredients and zero chill time, these cookies offer instant gratification without compromising on texture or flavor.
Keep in mind that coconut is naturally sweet, aromatic, and adds a delicious chewiness to baked goods. It also toasts beautifully, giving you that golden crisp on the edges. Crispello, on the other hand, is a light chocolate treat made of crispy wafer shells filled with soft chocolate cream. When chopped up and folded into cookie dough, it melts slightly and adds a layered texture. Essentially, with these cookies, soft chocolate meets a crispy crunch in each bite. This unexpected pairing takes your average coconut cookie and elevates it to something both nostalgic and modern, making it perfect to pair with afternoon chai, as a quick desserts, or even for midnight cravings.
Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup white sugar
- 1 large egg (room temperature)
- 1/2 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup desiccated coconut (unsweetened)
- 8 Crispello chocolates (roughly chopped)
- Optional: 2 tablespoons milk (if the dough feels dry)
Method:
- Preheat your oven to 180°C or 350°F.
- Line a baking tray with parchment paper or a silicone baking mat. This prevents the cookies from sticking and helps them bake evenly. Set aside.
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In a large mixing bowl, beat the softened butter, brown sugar, and white sugar until light and fluffy, which should take about 2 minutes.
- Crack in the egg and add the vanilla extract. Beat until well combined. The mixture should look smooth and slightly glossy. If it looks too thick or gritty, don’t worry as it’ll smooth out once the dry ingredients are added.
- Sift in the all purpose flour, baking soda, and salt. Fold gently using a spatula or spoon. Avoid overmixing, as this can lead to tough cookies.
- Now stir in the desiccated coconut and chopped Crispello chocolates. Fold just until evenly distributed. The dough will be soft and slightly sticky, with chunks of Crispello peeking through.
- If your dough feels too dry, which can sometimes happen with coconut heavy mixtures, you can add a tablespoon or two of milk to loosen it just a bit. But don’t make it runny. It should still be scoopable.
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Scoop the dough into small balls and place them on the prepared baking tray, leaving at least 2 inches between each cookie. Slightly flatten the tops with your fingers or the back of a spoon. This helps them spread and bake evenly in the short time available.
- Pop them into the oven and bake for 10 minutes, or until the edges are golden brown and the centers are still slightly soft. Coconut browns fast, so keep an eye on them from the 9 minute mark onwards.
- Remove the tray from the oven and let the cookies sit for 5 minutes before transferring them to a wire rack. This resting period allows them to firm up and develop their full texture without breaking apart. The Crispello bits inside will be gooey when warm and slightly crunchy once cooled.
- Store leftover cookies in an airtight container at room temperature for 4 days.
Tips:
- Use room temperature butter and eggs as these help in smooth mixing and even baking.
- Use desiccated instead of shredded coconut because it blends better for cookies and gives a consistent texture.
- Chop the Crispello roughly as this ensures you get varying sizes of chocolate and wafer in each cookie. Some melt into the dough, others stay crunchy.