| Cook Time | 18 minutes |
| Servings | serves |
Ingredients
- 125 grams Butter
- 1/3 cup Brown Sugar
- 1/3 cup Caster Sugar
- 1 Egg
- 1 cup Plain Flour
- 1/2 teaspoon Bi Carbonate of Soda
- 1/4 cup Desiccated Coconut
- 1/4 cup Salted Peanuts chopped
- 100 grams Marshmallows cut in half
- 1 tablespoon Shredded Coconut
- 40 grams Dark Chocolate, 70% Cocoa melted and cooled slightly
Ingredients
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Instructions
- Over medium heat, melt butter in a large skillet or ovenproof frying pan (approximately 22cm base and 28cm top). Stand for 10 minutes to cool slightly.
- Preheat oven to 180 degrees C or 160 degrees C fan forced.
- Add sugars to skillet and whisk until combined. Add egg and whisk to combine.
- Sift flour and bi carb soda over pan. Stir until combined.
- Add desiccated coconut and peanuts. Stir until combined. Press down with spatula to level dough.
- Bake for 17 minutes, or until skewer inserted in centre comes out clean.
- Take cookie out of the oven and top with marshmallows. Sprinkle with coconut.
- Place under hot grill for 1 to 1 1/2 minutes, or until marshmallows are golden.
- Drizzle melted chocolate over top. Best served warm. You can cut into individual wedges or give each person a spoon to eat straight from the pan.
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