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coconut choc-chip cookie tray bake brownie thingy…

2 December 2011 by Dominic Franks

the urge overtook me last night for something desperately sweet… it may have been this self-imposed, pre-christmas diet i’m pretending to be on… or it could have been the coconut and rum triple layer wedding cake I made at the weekend that I keep having to stare at but not able to eat…

… so I thought i’d rustle up some cookies… fast and simple… with whatever ingredients I could find in the cupboard… and of course I had some left-over dessicated coconut from said triple layer cake and I also had some very smooth Montezuma’s dark chocolate and the combo was calling to me… annoyingly, trawling my recipe books I could only find coconut macaroon recipes or cookies with rolled oats in them… rolled oats is something i’ve never had in my cupboard… so I trawled the internet and found an American recipe for this interesting tray bake thingy… so I apologise for the cups measurements… although it made me feel very ‘Martha Stewart’ and was very very quick to knock together…

coconut choc-chip cookie tray bake brownie thingy
the recipe calls for a square tin but I used a round cake tin, which isn’t so bad as it looks like one giant cookie…


1 cup brown sugar
1/2 cup melted unsalted butter
1 egg

1 cup plain flour
1/4 tsp baking powder
1/4 tsp fine sea salt
1 cup dark chocolate chips (I used a roughly chopped bar of dark chocolate)
1 cup dessicated coconut 

– preheat oven to 350°F
– lightly grease a 8×8″ baking tray (although I used a 20cm round cake tin cos i’m like that..)
– gently melt the butter in the microwave and then add it to the sugar in a large bowl and mix together.
– add the egg and the vanilla and mix again
– sieve the flour, baking powder and salt into the mixture and stir until fully combined.
– flop it into a baking tray, smooth it out and bake for 20-25 minutes.  
cool on a rack and eat whilst its just a little warm…
… eat and of course, enjoy!

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Comments

  1. Marmaduke Scarlet says

    2 December 2011 at 9:49 am

    Wow, shades of Willy Wonka . . . I love it!

  2. manu says

    2 December 2011 at 11:00 am

    Sounds good!
    Have a nice w/end

  3. debby emadian says

    2 December 2011 at 12:14 pm

    ooh this looks nice and crunchy on the outside and chewy and moist inside…and sounds easy to make…mmm…

  4. Laura@howtocookgoodfood says

    2 December 2011 at 2:04 pm

    How I love choc & coconut together. Love the idea of this and I always seem to have a packet of dessicated coconut lurking in the cupboard too!

  5. Suelle says

    2 December 2011 at 2:47 pm

    This looks delicious, whatever shape it is!

  6. Choclette says

    2 December 2011 at 4:58 pm

    Your round version is fab – you get to have whopping great slices of it. Good move cos it sounds delicious. My supposed diet, that never really got off the ground in the first place, seems to have faltered too!

  7. Kate@whatkatebaked says

    2 December 2011 at 7:57 pm

    Ohh, a giant chocolate and coconut cookie? I like. Very much.

  8. Karen S Booth says

    2 December 2011 at 8:38 pm

    A GIANT tasty thingy ~ excellent Dom and stuffed full of delicious things! I LIKE round by the way……there are no sides then!!
    Karen

  9. Shu Han says

    2 December 2011 at 11:19 pm

    haha you can just call it a giant coconut choc chip cookie. that definitely looks like one yummy treat to spoil your diet for 😉

  10. Baking Addict says

    2 December 2011 at 11:59 pm

    Looks great and I love the round shape. I do like using up leftovers. Great name for your bake too 🙂

  11. Anne says

    3 December 2011 at 12:42 am

    My 'cup' measures are in storage but I so want to make this 'thingy'! I think one of the measuring jugs has cup measures on hmmm…Sounds gorgeous and looks good too!

  12. Victoria says

    3 December 2011 at 10:00 am

    yummmmoooooo!!!! and nothing wrong with cup measurements!! 🙂

  13. At Anna's kitchen table says

    3 December 2011 at 3:35 pm

    Loving your tray bake brownie thingy Dom! 😀
    I actually enjoy using cup measurements! The only thing that slightly annoys me are the weird butter measurements in some recipes…,

  14. C says

    3 December 2011 at 6:57 pm

    Looks great, and lots of lovely flavours. Sometimes only something sweet and quick will satisfy the urge…

    'thingy' definitely ought to be in the dictionary if it isn't already; it's just so perfectly descriptive 🙂

  15. Les rêves d'une boulangère (Brittany) says

    4 December 2011 at 5:48 am

    Self-imposed pre-Christmas diet? Sounds like a nightmare! This is much, much better 😀

  16. Michael Toa says

    5 December 2011 at 8:35 pm

    looks lovely Dom. I love coconut and chocolate and always end up eating all the bounties during Christmas because no one else really like them.
    Beautiful giant cookie/brownie. Yum.

  17. KMS says

    6 December 2011 at 11:53 pm

    Looks great and delicious

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My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
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🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

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What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

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🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

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