Coconut Chocolate Crunchies

Coconut Chocolate Crunchies

  • Preparation time

    20 mins
  • Cook time

    20 mins
  • Serves 20

These Coconut Chocolate Crunchies are easy to make and bake! And it’s almost certain that these sandwich biscuits will become a firm family favourite for all occasions.

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • Butter, softened - 125 g
  • Brown sugar, firmly packed - 3/4 cup
  • Golden syrup or treacle - 1 Tbsp
  • Eggs - 2
  • Self-raising flour - 2 cups
  • Coconut, desiccated - 1 cup
  • Quick-cooking oats - 1/2 cup

Milk chocolate ganache

  • Milk chocolate, chopped coarsely - 185 g
  • Butter - 30 g


  1. Preheat oven to 180°C (160°C fan forced). Grease oven trays, and line with baking paper.

  2. In a medium bowl, beat butter, sugar and syrup with an electric mixer until combined. Beat in eggs, one at a time. Stir in sifted flour, coconut and oats.

  3. Roll rounded teaspoons of mixture into balls. Place 5cm apart on trays, flatten with the palm of your hand until 4cm round. Using a flour-dusted fork, mark cookies by pressing into the top.

  4. Bake for 12 minutes, or until a biscuit is gently pushed it moves without breaking. Cool on trays.

  5. Meanwhile, to make milk chocolate ganache; stir chocolate and butter in a small heatproof bowl over a small saucepan of simmering water until smooth (don’t let water touch base of bowl); cool ganache until spreadable.

  6. Sandwich two biscuits with 2 teaspoons of ganache; refrigerate until firm, if required.

Tip: Plain biscuits will keep in an airtight container for up to 1 week. Sandwiched biscuits will keep, refrigerated, in an airtight container for up to 3 days.

PER SERVE • Energy 927Kj • Protein 3g • Total Fat 13g • Saturated Fat 8g • Carbohydrates 23g • Sugars 13g • Sodium 147mg

Dietary and nutritional info supplied by NZ Nutrition Foundation