Ingredients
2 x 180g blocks white chocolate
320g can Pandaroo Sweet Condensed Coconut Milk
1 ½ cups self-raising flour
½ cup almond meal
1/3 cup desiccated coconut
Method
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Grease and line three large oven trays with baking paper.
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Coarsely chop 200g of the chocolate. Place in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from heat. Add milk. Stir until well combined.
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Add flour, almond meal and 2 tablespoons of the coconut. Mix well. Refrigerate, covered for 30 minutes.
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Roll heaped tablespoons of mixture into balls. Place 5cm apart, on prepared trays. Using your fingertips, gently press to slightly flatten.
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Cook two trays in a moderately slow oven (160C) for about 12 to 15 minutes, or until firm to touch. Remove. Cool on trays. Repeat with remaining tray.
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Coarsely chop another 120g of the chocolate, reserving remaining for another use. Place in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove bowl from heat.
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Spoon chocolate into a snap-lock sandwich bag. Squeeze into one corner. Twist bag. Snip tip.
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Drizzle chocolate over cookies. Sprinkle with remaining coconut. Stand at room temperature until set.
