Essie Ruth

Chewy coconut currant cookies

In the ongoing debate over whether crunchy or chewy cookies are superior, I steadfastly refuse to choose a side. I am the Switzerland of the cookie wars. As far as I’m concerned cookies are good, and I’ll take ’em in whatever delicious form they’re presented to me.

This particular recipe is decidedly in the chewy camp, so crunchy die-hards had better look away.

They’re buttery and golden, sweet and moreish. One is absolutely never enough.

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Chewy coconut currant cookies


  • 250g butter, softened
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup plain flour
  • 1 scant tsp baking powder
  • pinch salt
  • 1 tsp cinnamon
  • 1/2 cup quick oats
  • 1 cup desiccated coconut
  • 1/4 cup currants


  1. Preheat oven to 180°c, and line baking trays with greaseproof paper.
  2. Cream butter and sugar until light.
  3. Add egg and vanilla and beat until well combined.
  4. Add flour, cinnamon, baking powder and salt and stir thoroughly.
  5. Add remaining ingredients and stir until well distributed.
  6. Spoon in heaped teaspoonfuls onto baking paper, leaving ample room for biscuits to at least double in diameter as they cook.
  7. Bake for 7-8 minutes, until edges begin to bubble and darken.
  8. Cool completely before eating.
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Oh man. I need one right now…

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NB: The above quantities make a reasonable sized batch, but doubling it makes an amount of dough that you can bake half of immediately, and freeze the remainder in clingfilm-wrapped logs to slice pieces off and bake at a later date. Emergency freezer cookies are always a good idea.


  1. Reply


    June 6, 2016

    *hand in the air* Essie, I have a question! If I dipped these in white chocolate, possibly with a shaving of lemon zest, would they become a delicious homemade version of the Venetian (the best biscuit that is not a timtam)?!

    • Reply


      June 7, 2016

      i think we will have to do science to this idea!