10/02/2015 12:40 GMT | Updated 12/04/2015 06:59 BST

Chocolate, Vanilla and Coconut Cookies


I've just come back from Mauritius and just can't shift the intoxicating smells of the island, coconut, mangoes, papaya, guava and now, because we have started to cultivate this more actively on the island, the most intoxicating smell of them all, vanilla.

Vanilla is commonly associated with Madagascar as it produces the majority of the worlds supply (approximately 70%) and is the second most expensive spice in the world. Originating in Mexico, vanilla is part of the Orchid family and is the only edible orchid in the world. Vanilla itself is a green pod which has to be picked, dried and cured for it to resemble the luscious dark pod we know it as.

Bourbon Vanilla is renowned as being the best vanilla pod in the world and is now being cultivated in Mauritius but only in the St Aubin Plantation in Mauritius, where vanilla is organically grown with a superior quality.

Using vanilla as the backbone for this recipe I wanted to pair this flavour with another typically tropical ingredient, coconut. And here the idea for my deliciously moreish and chewy Chocolate, Vanilla & Coconut Cookies was born.

Chocolate, Vanilla & Coconut Cookies

Makes approx 20


200g unrefined light brown muscavado sugar

170g unsalted butter

1 egg

1 egg yolk

230g plain flour

1/2 tsp salt

1tsp bicarbonate of soda

125g desiccated coconut

100g chopped white chocolate

100g chopped dark chocolate


Pre heat oven to 165c fan assisted oven.

In a small pan heat the butter until it's just melted. Set aside.

In a bowl mix together the sugar & melted butter. Now add all the other ingredients and mix together until all the ingredients are combined.

Using a small ice cream scoop, scoop approximately 20 cookies from the mixture. Place on pre lined baking trays and ensue they are at least 3 inches apart so they don't cook into each other.

Cook for 12-14 minutes. If you want them extra chewy & soft remove from oven at 12, if you want an extra bite then cook for the full 14 minutes. Allow to cool before placing into an airtight container.