Benjamina’s Coconut and White Chocolate Cookies


This devilishly good cookie recipe is loaded with desiccated coconut and creamy white chocolate chunks! And what’s more, once baked, your cookie will be crisp on the outside while gooey in the middle. They’re sure to be a big hit with the whole family.



  • Bacofoil Non-Stick Structured Baking Paper
  • 220g Plain Flour
  • 1/2 tsp Baking Powder
  • Pinch of salt
  • 60g Unsweetened Desiccated Coconut
  • 125g Caster Sugar
  • 75g Brown Sugar
  • 125g, Unsalted Butter, softened
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 100g White Chocolate Chips, plus extra for decoration
  • Toasted Coconut flakes, to decorate (optional)



  1. Place the strawberries in a jug and pour over the Prosecco. Allow them to soak for least 3-6 hours
  2. Line a baking tray with Bacofoil Non-Stick Structured Baking Paper and preheat oven to Gas Mark 1/Fan 140OC
  3. Now time to make the meringues. When doing this it’s important you ensure your bowl and whisk are completely grease free – any traces of fat will stop your whites whipping up properly. Place the egg whites in the bowl of a stand mixer and whisk on medium speed until stiff peaks form. Whisk in the sugar a tablespoon at a time, and keep whisking on high speed until the meringue is glossy with stiff peaks
  4. Turn off the mixer and fold in the cornflour and vinegar
  5. Once you’re happy with the consistency, spoon eight dollops of meringue onto the baking paper, and use the back of the spoon make a dip in the center of each one.
  6. Bake in the oven for 1 hour, then switch off the oven off and leave meringues in there to cool completely
  7. Drain the strawberries and transfer ½ to a separate bowl. Crush this half roughly with a fork, and add in the icing sugar, mixing until it has all dissolved
  8. Melt the white chocolate in a microwave and let it cool slightly before stirring in 100ml of the double cream. Whisk the remaining cream to soft peaks before folding through the white chocolate mixture. Chill until ready to assemble
  9. Once ready, spoon some of the white chocolate cream into the middle of each meringue. Top with the crushed strawberries, along with the remaining strawberries cut in half, plus white chocolate shavings

Benjamina’s Top Tips: Use an ice cream scoop to divide up the cookie dough, ensuring all the cookies bake up evenly and the same size. Store the left over cookie dough in Bacofoil All Purpose Zipper Bags, meaning you have cookie dough ready and waiting whenever you need it.


Serves: 9
Cooking time: 12-15mins



Cook Time

2 Hours


8 - 10