If ever I’m in need of some extra brownie points (or maybe biscuit points…) from my family, baking fresh biscuits always does the trick. These ‘Bounty’ biscuits taste just like the classic Bounty bar but in biscuit form: they’re coconutty, chocolatey, and so moreish you’ll be hard pressed to stop at one. Keep this recipe handy to serve up for afternoon tea, pop in a lunch box, or even to bring along to the school bake sale.
How to make ‘Bounty’ biscuits: key tips
You’ll notice we recommend freezing the cookie dough balls for 30 minutes before baking. Although not completely necessary if you’re short on time, this step will help create a chewier texture and will also stop them spreading too much on the baking tray.
What goes into our ‘Bounty’ biscuit recipe?
As you can probably imagine, the big hitters in this recipe are the Bounty flavours of coconut and chocolate. You’ll notice we have two types of coconut included: desiccated and shredded. The desiccated just mixes so well in the dough while the shredded creates a lovely texture on the top. When it comes to chocolate, although we like the rustic effect of hand chopping dark chocolate, you can also use dark chocolate chips to make things a little easier.
Looking for other chocolate bar-inspired treats? Why not try our Mars bar slice or Snickers truffles?
Recipe and photo by Greer Worsley with additional notes by the Australia’s Best Recipes team.
Ingredients
- 125g butter, room temperature
- 1 cup brown sugar
- 1 tsp vanilla essence
- 1 egg
- 1 3/4 cups plain flour
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 1/2 cup desiccated coconut
- 180g dark chocolate, chopped
- 1/2 cup shredded coconut
Method
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Step 1In the bowl of a stand mixer, or using hand-held beaters, beat butter and sugar until well combined. Add vanilla and egg and beat until just combined. Combine flour, salt, bicarbonate of soda and desiccated coconut in a bowl, then add to wet ingredients with 150g of the chopped chocolate (reserve the rest). Beat until just combined.
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Step 2Use a cookie scoop or large spoon to form 11 large balls. Place on a tray and freeze for 30 minutes.
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Step 3Preheat oven to 160°C fan-forced. Line two oven trays with baking paper.
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Step 4Remove cookies from freezer and distribute across the two prepared trays, leaving plenty of room for spreading in the oven. Bake for 10 minutes, then remove from oven and sprinkle each cookie with reserved chopped chocolate and shredded coconut. Return and bake for a further 4 minutes or until shredded coconut is lightly browned.
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Step 5Allow to cool on tray to firm up before transferring to serving plate or storage tub.
Recipe Notes
How long can I store these ‘Bounty’ biscuits?
These biscuits will store well in an airtight container for up to 5 days.
Can I use other types of chocolate in these ‘Bounty’ biscuits?
Although you won’t get a biscuit that tastes quite as much like the traditional Bounty bar, you can absolutely mix it up and use milk or white chocolate in replacement of the dark chocolate in this recipe.
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