Coconut Choc Chunk Cookies

Difficulty: Easy

Makes: 18

When you’ve got nothing to do, a rainy day is the perfect excuse to chill hard, bake hard and just generally max relax in the comfort of your own home and/or PJs. Keep the ingredients for my coconut choc chip cookies on hand so next time it starts raining cats and dogs (I wish), you’re ready to bake up a storm.


  • 3/4 cup vegan margarine
  • 1/2 cup caster sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon water
  • 1 tablespoon cornflour
  • 3/4 cup desiccated coconut
  • 1 1/4 cups plain flour
  • 1 1/4 cups chocolate chunks

Coconut Choc Chunk Cookies


  1. Preheat your oven to 180°C and line two baking trays with grease-proof paper.
  2. In a large bowl, cream the vegan margarine, caster sugar and brown sugar until light and fluffy.
  3. Whisk in the vanilla extract before separately whisking together the water and cornflour, add that to the bowl and mix well to combine.
  4. Throw in the desiccated coconut and sift in the flour, mixing well to create a dough.
  5. Fold in 1 cup of the chocolate chunks and using 2 tablespoons as a guide, roll the dough into balls and place 5cm apart on the baking trays.
  6. Gently press a couple of extra chocolate chunks into each cookie ball before using the bottom of a clean glass or back of a spoon to gently press down the cookies.
  7. Bake for 15-20 minutes until golden around the edges (the longer you cook, the crunchier they’ll be). Allow to cool on the tray for 15 minutes before transferring to a rack to cool completely.

Coconut Choc Chunk Cookies

Coconut Choc Chunk Cookies


  • Veggie Mama

    I have the kettle on, pls throw these in my general direction.

    • Chelsey

      Would bring ’em next week but they’ll probs be gross by then. Soz.