These are delicious and are based on a recipe by Dan Lepard. I reduced the sugar slightly and used fresh ginger, instead of powdered, and fresh coconut, instead of desiccated and added uncrystallised ginger, instead of stem ginger. This will make about 30 cookies.
So what do you need?
- 125g (softened) unsalted butter
- 150g soft brown sugar
- 1 (beaten) egg
- 1 tbsp. finely grated ginngr
- 200g (sifted) plain (all purpose) flour
- 1 tsp baking soda
- 100g (grated) coconut flesh
- 125g (salted) macadamia nuts
- 40g uncrystallised (naked) ginger (optional)
So what do you do?
Pre-heat your oven to 175 degrees C / 350 F. Then cream the butter and the sugar together until soft and then add the egg and ginger and stir them in thoroughly. Next add the flour and baking soda and mix this in. Finally chop the macadamia nuts and naked ginger into small chunks and add them along with the coconut and stir everything together.
Line a couple of baking sheets and put heaped teaspoons of the mixture on the baking sheets spaced out as the cookies will spread a little while cooking. Use the back of a fork to flatten out the cookies a bit and then bake them for 15 minutes until golden brown. Take them out of the oven and allow to cool on the trays for a few minutes before putting them on a wire rack to cool completely. Enjoy with a cup of tea or make a vanilla ice cream sandwich with them, as Dan Lepard suggests.