Hazelnut, Coconut and Apricot cookies (adapted from a Donna Hay recipe)

This recipe is unfortunately not for those who have nut and dried fruit allergies. It is full of flavour and texture and my partner declared it my best cookie ever.  The house smelt amazing while these were baking and though the original recipe says to only bake it for 20 mins, my cookies took nearly an hour to bake at 160ºC (probably my crappy oven). The result was a cookie that was crisp on the outside (especially the coconut) and still slightly moist on the inside.  The 225gms of butter that went into this recipe might have something to do with its awesomeness.

For those who don’t know, Donna Hay is an Australian food stylist (whatever that means) and magazine editor. All I can say is all Donna Hay recipes that I have tried have been a success. The proportions she mentions are perfect and she is one of the few chefs whose recipes I tend to use as is. If you come across a magazine/cook book written by Donna, do give it a glance and you will find something that to whet your appetite for cooking.

Hazelnut, apricot and coconut cookies

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