Bana's Jumbo Marbled Coconut Rough Bikkies

Silvana Griffin


Depending on how large you like them – mine make 11 to 12 big ones


1 cup plain flour

½ tspn salt

Scant cup sugar

3 tspn ground cinnamon

1 cup shredded coconut + ½ cup desiccated coconut (or if you like, make up the 1 ½ cups total with shredded coconut alone) 

140gm unsalted butter

1 tblspn golden syrup

1 tblspn treacle

1 tspn bicarb soda

2 tblspn boiling water

1 cup mini dark chocolate chips (or chop up some really good dark choc if you like instead)



Preheat oven to 160-170C (fan-forced)

Line 2 x baking sheets with baking paper

In a bowl, combine the flour, salt, sugar, cinnamon, and coconut; make a well in the centre and set aside

Place butter in a medium sized saucepan and over med/high heat lightly brown the butter, then add the syrup and treacle; swirl together to combine well and simmer for a minute or two; take off the heat

Immediately add the bicarb soda and boiling water to the pan and stir quickly – mixture should froth up

Pour this mixture (scrape all of it!) into the well of the dry ingredients and mix to bring it all together

Add the choc chips and mix in quickly – some will melt, some will retain their chunk

Using roughly 2-3 tblspns of mixture each (I use a large ice-cream scoop; you can make them smaller if you like), roll into balls and place on the trays, press them down to form rounds – and be sure to leave plenty of room for them to spread during baking!

Bake large bikkies for around 20mins until nicely spread; smaller ones for around 15 mins

Leave on the trays to cool

Store in an airtight container (don’t usually last that long!)