Things I have been cooking lately #141: Bounty cookies

Around this time of year tins of Celebrations start to appear around offices all over Britain. For the uninitiated Celebrations combine together mini versions of popular chocolate bars as little candies into a giant tin and once you open it to have to keep eating them until you have a pile of wrappers and you feel sick. It’s a festive tradition. Everyone has their favourite. In my office no one ever wants the Bounty ones, which works out great for me because they’re both Mr O and my favourites so they’re the first to disappear in our house. Bounties have a sweet coconut centres and are covered in either milk or dark chocolate and they are delicious. These cookies come from the ever awesome Jane’s Patisserie under a slightly different moniker but they tasted so much like Bounties to me that I have renamed them Bounty cookies. So if like me, you love the combination of chocolate and coconut I would highly recommend these.


Bounty cookies

Adapted from Jane’s Patisserie

225g self raising flour
1/2 teaspoon baking powder
125g cold butter, diced
125g caster sugar
125g desiccated coconut
2 eggs, beaten
1 teaspoon vanilla extract
175g milk or dark chocolate chips

Preheat your oven to 180 C and line two baking sheets with greaseproof paper.

Add the flour and baking powder to a large bowl with the butter. Rub the butter into the flour until it resembles fine breadcrumbs. Add the caster sugar and coconut and stir through.

Add the eggs and vanilla and stir with a wooden spoon until combined. Add the chocolate chips and stir through.

Pinch off pieces of the the dough and roll into golf ball sized balls. Spread out on the two trays and press down slightly.

Bake for 12 – 14 minutes until turning golden. Allow to cool slightly on the tray before moving to a wire rack to cool completely.

Makes 24



  1. Those are my favorite too!!

    1. abbiosbiston

      I can’t believe no one else likes them.

  2. They look lovely, perhaps omit the coconut for me and replace with some lightly salted nuts? Nom nom nom 🙂

    1. abbiosbiston

      That would be delicious. I would suggest chopping them quite finely to maintain the texture.

      1. Sounds like a good plan ! 🙂

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