cooking Time
30 minutes
preparation Time
3 hours

Coconut Rough Cookies

Oh how I love cookies! While many cookie recipes are generic and basic, my recipes often include a sub-recipe, in the style of a Christina Tosi cookie that takes it to the next level. This one is inspired by a childhood favourite of mine, the humble Coconut Rough. It's got chocolate, it's got marshmallows, and it's got a toasted coconut crunch. It's enough to make you drool!

The dough can be frozen baked or unbaked, and a cooked batch will last in an airtight container for up to a week. Indulgent, rich, interesting and totally worth the effort, it's essential you stop everything and start baking right now.

Don't forget to explore my other cookie recipes, like my Malted Peanut Butter Toast Cookies, Choc Chip Tahini Cookies, Almond and Apricot Rugelach, Spiced Easter Biscuits and more.

Ingredients for the coconut crunch
  • 100g shredded coconut
  • 20g soy milk powder
  • 20g caster sugar
  • 1/2 tsp salt
  • 80g vegan butter, melted

Ingredients for the dough
  • 275g vegan butter
  • 200g caster sugar
  • 150g brown sugar
  • 1 tsp vanilla extract
  • 1 vegan egg (I used Bob's Red Mill which calls for 1 tbs egg replacement powder mixed with 2 tbs water per egg)
  • 300g plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 120g vegan chocolate chips
  • 70g vegan mini marshmallows
  • 80g vegan chocolate, melted
  • Shredded or flaked coconut, to taste
Instructions for the coconut crunch
  • Preheat oven to approximately 180 degrees Celsius and line a baking tray with baking paper.
  • Combine coconut, milk powder, sugar and salt in a large bowl and mix well.
  • Add butter and mix until well combined.
  • Pour mixture onto prepared tray, spreading out evenly.
  • Bake for approximately 15 minutes, until the coconut starts to brown.
  • Remove from the oven and leave to cool completely.
Instructions for the dough
  • Place butter, sugars and vanilla in the bowl of a stand mixer fitted with the paddle attachment. If you're using a handheld mixer, place the ingredients into a large bowl.
  • Beat the mixture at a medium speed for 5-10 minutes, scraping down the sides as needed to ensure the mixture is fully incorporated.
  • Add the vegan egg and mix for 1 minute.
  • Add the flour, salt, powder and soda and mix on a slow speed for 30 seconds, until most of the flour is incorporated. Try not to overmix at this stage, otherwise the mixture may end up tough.
  • Finally, add the chocolate chips, marshmallows and coconut crunch, and mix for a final 30 seconds. If needed, you can use a spatula to incorporate the final chunks at this stage.
  • Using an ice-cream scooper, scoop dough into a container lined with baking paper. I like big cookies and usually get 24 cookies from this mixture, but you could get 50 and still end up with a good-sized cookie.
  • Place the lid on the container and place in the refrigerator for at least 1 hour. I leave mine for 24 hours to fully infuse and chill, but you could also leave them in the refrigerator for up to 36 hours.
  • Preheat oven to approximately 180 degrees Celsius and line multiple large trays with baking paper.
  • Remove the container from the refrigerator and transfer the dough onto prepared trays, pressing the mixture down slightly.
  • Bake for approximately 12-15 minutes, or more or less depending on the size you choose. They'll be ready once they've started to brown lightly.
  • Drizzle extra chocolate onto cookies, top with coconut and leave to set.

Did you try these already?