Into the cookie dough mixture add 1 tbsp of ground ginger powder (can be found in the condiments and spices aisle of the supermarket) and 2 tbsp of chopped crystallised ginger which is found in the baking section of the supermarket. For this recipe I only use dark chocolate. Milk Chocolate Dipped Coconut White Chocolate Once they’re rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so! Keep stirring chocolate while melting to prevent it from burning at the bottom. Once all the chocolate is melted, remove the bowl from heat.

If you love ginger nuts, you'll love these American-style spiced biscuits with chunks of stem ginger, dipped in dark chocolate

Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c. I looked up the recipe again as soon as I got home and made a new batch, changing a few things as I went along and simplifying the process (no mini muffin tin this time!).

Wood, Zoe (3 November 2022). "Mutiny on the Bounty: new Celebrations boxes exile divisive sweet". The Guardian . Retrieved 4 November 2022.I started off by using the base cookie recipe. This time I put 50 grams less condensed milk and 25 grams less sugar. I then added nearly a whole bag of Bounty Chocolate. I probably could have added more Bounty Chocolate, but I wanted to be cautious. I also decided to use kitchen scissors rather than a knife to cut up the Bounty Chocolate. The magic thing about pretty much any sort of basic cookie (dough) recipe is that once you’ve got the basics down, you can change it up and adapt it to include pretty much any flavours and add-ins you’d like. Bounty bars are one of my husband’s and my favorite chocolates. They are so easy to make, it literally only takes 30 seconds to mix the ingredients together, and then a few minutes to shape the bars and coat them in chocolate. You’ll love these, they’re as close to the real thing as you’ll get! Make sure to chill the coconut bars before dipping in chocolate to give them time to set, otherwise, they might fall apart. Using a "2 tablespoon" ice cream or cookie scoop, scoop individual portions of cookie dough. Place them snugly next to each other onto a baking sheet lined with baking/greaseproof paper, cover tightly with cling film and chill in the fridge for a further 30 minutes.

Sometimes I think blogging would be an absolute danger for me, because I’d be eating. All. Day. Long. And most of the time, it would be crunchy peanut butter, dates, sweet potatoes, or tofu, hahaha! Maybe kettle corn too! 😀 g (1 2/3 cups) plain gluten free flour blend (I used Doves Farm Freee plain GF flour mix, which doesn't contain xanthan gum. You can also mix your own with 50% white rice flour, 30% potato starch and 20% maize flour by weight.)

I loved this recipe so much as did my husband ( I have to keep an eye on him so he doesn’t sneak them from the tin), I’ve just made some more now and I’m waiting to cover with chocolate. Ingredient Notes Sold internationally, they are pretty similar to Mounds bars – sweet coconut patties engulfed in a rich dark chocolate coating.