Chocolate coconut dip dye biscuits

    3 hours 40 min

    A swirled chocolate and vanilla biscuit with a hint of almond, dipped in melted chocolate and coconut.


    1 person made this

    Makes: 3 dozen biscuits

    • Chocolate dough
    • 100g plain flour
    • 50g icing sugar
    • 25g cocoa powder
    • 1 teaspoon vanilla sugar
    • 4 tablespoons finely chopped almonds
    • 1 small egg yolk
    • Vanilla dough
    • 125g plain flour
    • 100g butter
    • 50g icing sugar
    • 1 small egg yolk
    • For dipping
    • 150g desiccated coconut
    • 400g milk chocolate, melted

    Prep:30min  ›  Cook:10min  ›  Extra time:3hr chilling  ›  Ready in:3hr40min 

    1. Mix together the ingredients for the light dough in a mixing bowl. In a separate bowl, mix together the ingredients for the dark dough. Once each mixture is thoroughly combined, form each into a ball and wrap separately in cling film and chill in the fridge for 1 to 3 hours.
    2. Unwrap the dough and place one on top of the other. Between two pieces of greaseproof paper, use a rolling pin to roll the dough flat, then roll up lengthways as you would a Swiss roll. Wrap and place in the fridge for at least 1 hour.
    3. Preheat the oven to 200 C / Gas 6. Line a tray with baking parchment.
    4. Cut 5mm thick slices and place biscuits on the baking tray. Bake in the middle of the oven for 10 minutes, or until golden.
    5. When your biscuits are done let them cool off before you dip half into your melted chocolate, and then into the coconut. Place on a plate lined with greaseproof paper to let them set in the fridge for about 30 minutes.

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    Reviews in English (1)


    I loved it very tasty  -  19 Sep 2013