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Christmas Coconut Cookies with Choc Fudge Icing


Christmas Coconut Cookies with Choc Fudge Icing

These cookies have a great slightly chewy texture. If you fancy a variation from chocolate icing, replace the chocolate with any other flavour – lemon, passionfruit, crushed raspberries with lemon zest etc. The icing really does round off the cookie to something special and is very much worth the effort.



60g softened butter
1 cup sugar
1 egg
pinch salt
about 1 tsp natural vanilla essence
1 cup desiccated coconut
1 1/2 cup self raising flour


1 1/2 cups icing sugar
4 tablespoons good quality cocoa
2 tablespoons melted butter


1. Preheat oven to 180 deg. Line baking tray with baking paper
2. Cream butter and sugar, then beat in egg, salt and vanilla. Add coconut and flour and mix well.
3. Roll into a log then cut into rounds and place on lined baking tray.
4. Bake for 20 mins until golden. Ice


Sift icing sugar and cocoa into a bowl. Add melted butter and about 2 tsp water and mix to a fudgy consistency.

Lemon/passionfruit icing – instead of water gradually add 2 tablespoons of lemon juice or passionfruit pulp.

Raspberry – instead of water add about 2 to 3 tablespoons of raspberry puree gradually.


Dianne is a mother of two young children, freelance writer and founder of food website featuring full bodied but attainable recipes and everyday cooking inspiration. Dianne is also an avid “organiser” and takes great pleasure in helping families and individuals reclaim their space and simplify their lives. Dianne’s organisational tips have been featured on Good Morning New Zealand, Today Tonight, numerous National radio stations and news publications.

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