Chunky White Chocolate Coconut cookies

I know chunky white chocolate cookies is a bit of a mouthful, but hey! It is what it is. If you love white chocolate and coconut and you’re not in the mood for a macaroon this is the recipe for you. These cookies are chunky, soft and chewy! There’s also a creaminess to them. YUM! I’m not a huge fan of coconut but I really did enjoy these cookies.

chunky white chocolate cookies

I whipped up these cookies for my relatives, who happen to the obsessed with coconut and white chocolate. I thought about making coconut macaroons, but I despise having an odd number of left over egg yolks! I can use up egg whites with no issues [See my post on How to make the the perfect meringue here]. But, I have such a hard time using up egg yolks! [Please let me know int he comments how you use up your left over yolks!]

Coconut cookie white chocolate

These cookies came out a treat, they were soft and chewy with chunks of white chocolate goodness.I used a 5-inch cookie scoop to portion them and I rolled them in coconut for a bonus coconut hit.

I also used coconut extract for another boost of coconut. Coconut extract may be be hard to find, but you can totally skip this step if you don’t’ have it. But you can usually find it in woolies in the baking aisle.

chewy white choc coconut cookies


This recipe was so easy and quick to make. I hope you whip these up the next time you have a white chocolate coconut craving!

This recipe was adapted from the Milk bar life book (You can read my review on the milk bar book here).


White Chocolate Coconut cookies
Print Recipe
White Chocolate Coconut cookies
Print Recipe
  1. Pre- heat the oven to 190 degrees. Line your baking sheet with parchment paper. Combine Flour, oats, salt, baking soda in a bowl and set aside
  2. Cream together butter and sugar until pale and it's nearly white in colour. Add in eggs and coconut extract and beat until light and fluffy.
  3. Use a wooden spoon to mix in the rest of the dry ingredients until just combined. Add coconut and white chocolate and combine.
  4. Using a ice cream scoop, scoop them out into balls. Roll them into the desiccated coconut and icing sugar mixture before baking.
  5. Bake for 10-12 minutes. Or until they are golden brown. Let cool on a wire rack.
Share this Recipe
Powered byWP Ultimate Recipe

Milk Bar life Book Review

Milk Bar life book Australia

Milk Bar life Book


I am a huge fan of the Momofuku Milk cookbook and the second I heard that Christina Tosi was going to write another book I dropped everything and pre-ordered it straight away. {this is not an exaggeration}

I received a few months later and fter reading a few recipes it hit me that this book is really left of field from Tosi’s first  book.This book appeals to literally the polar opposite audience. Though the book wasn’t what I expected, this book is still alot of fun and I still think it’s worth a read. But, if you’re a food snob.. give this one a miss.

It’s no secret that Christina Tosi is my pastry idol, but  the  thing I adore about  Christina Tosi is her unpretentious approach to food, pastry and life in general.  Milk bar life is a book that celebrates everyday food that is apart of everyday life. It’s so refreshing when chefs reveal their guilty pleasures. i.e supermarket/low brow food… [Let’s face it,  we all have them! My guilty pleasure is fried chicken!]

Let’s all be honest, no one has time to cook a roast every night or put together a complicated Michelin star recipe  on the regular. This book celebrates the food we actually every day (even if you won’t admit it). Because after a long work day, a pantry meal will do, we’ve all been there.

This book is so much fun, I’ll admit some recipes in this book are pretty ‘out there’ and also some recipes resemble  stoners dream menu. It’s not the most high brow book, but it’s a great book to draw inspiration from. It’s also really American, so if you’re an American food enthusiast you will love this book!

Like my words? Keep up to date with my blog with your email below-


Usability : Simple, straight forward, Mixture of sweet and savoury recipes, from meals  to snacks and treats.
Techniques needed:  Beginner-  Easy
Ingredient Availability: Pretty basic, there aren’t many  specialty ingredients however, there will be a lot of ingredients in the book that you’d be hard pressed to find in an Australian super Market {e.g, Velveeta Cheese, cresent dough}
Buy this book for: Momofuku Milk bar fan girls, Fancy stoners who are also foodies,  young and unconventional cooks, junk food lovers.
This book is not for: Food Snobs, traditional cooks, people who don’t like to have fun with food, people who are health conscious.
RRP: $60 AUD

I buy most of my books from Book Depository, You can buy this book from this affiliate link here

Please let me know in the comments below if you have the book! Do you love it? Or Do  you hate it? Are there any other books you want me to review? Leave your comments  below!


Disclaimer: This book was bought from Book Depository with my own money (I have no self control when it comes to cook books). However, the links in this article are affiliate links, which means that a commission for purchases though these links. Think of it as a win/win situation. I will never recommend anything that I don’t believe in.


Mini Banana Bread Recipe

Store bought banana bread is not as healthy as you may think, but when it’s homemade you can make minor adjustments so its *almost* healthy. Making your own is banana bread is easier to make than you think.  Finally the best thing about making your own banana bread is that you can make it just how you like it.  I love walnuts on my banana bread as you can see by the picture below!  Have I convinced you yet? Crack out your mixing bowl and make these today!

IMG_2205  mini


I’m always coming up with ‘grab and go’ breakfast ideas. I live in a pretty busy household and we never have enough time for breakfast.

In my household, breakfast is always  a grab and go meal. If it’s not portable, it’s not going to get eaten. Breakfast needs to be quick, easy and I try to sneak in as many nutrients as possible. So instead of making a big banana bread loaf, I decided to make 6 mini loaves.


Not all recipes are made equal, but if you have a go to recipe you can make it healthier by tweaking the recipe a little.  Here are my top tips to make healthier banana bread-

1. Use less sugar 

Use ripe bananas give more depth of flavour and sweetness to your banana bread. By using ripe bananas you can reduce the amount of sugar you use.

Choose a recipe that doesn’t use white sugar OR substitute half the white sugar for brown sugar. Most of the sweetness in banana bread comes from the bananas. Plus brown sugar gives your banana bread a richer flavour.

2. Change up the flours 

I like to substitute a ratio of plain flour for oat flour. You can also substitute half of the white flour  for whole wheat flour. Personally, I find that oat flour is easier to work with than whole wheat flour. Oat flour boosts the fiber content in your banana bread. You can make your own oat flour by blending rolled oats in food processor until its a fine texture. I always have a jar of it in my pantry.

One thing to note is that oat flour can dry out your recipe. When using oat flour you need to eye ball the batter, if your batter is looking a bit dry add a dash of oil. Your batter should look a little glossy and have the consistency of clag glue [delicious!].

3. Added Extras

Banana bread is a pretty forgiving recipe and it’s great to experiment with recipes without disastrous consequences. I like to add handful of oats, walnuts for crunch, cranberries for extra sweetness and pepitas for added nutrients.


I also made my banana bread mini sized for maximized adorableness and portability. This recipe makes 6 mini loaves. [Two mysteriously disappeared before I took the photos].

I hope this was helpful!

Mini Banana Bread
Print Recipe
Breakfast on the go? Try these almost healthy mini banana bread loaves!
6 mini loaves
6 mini loaves
Mini Banana Bread
Print Recipe
Breakfast on the go? Try these almost healthy mini banana bread loaves!
6 mini loaves
6 mini loaves
Servings: mini loaves
  1. Preheat oven 150 degrees Celsius. Grease the loaf tins
  2. Sift together plain flour, baking powder, bicarb soda and set aside
  3. Combine oil and oat flour and set aside
  4. Mash bananas until they become gluey. Add oil mixture. Mix until well combined. Add eggs mix until well combined and then add all the sugar
  5. Fold in one third of the flour mixture. Add the rest of the flour mixture and along with the nuts, oats, cranberries and pepitas. [ Keep aside
  6. Fill six mini load tins until they're about 3/4 full . I used an ice scoop to do this. Top the bread with crushed walnuts, oats and sprinkle with raw sugar.
  7. Bake for 25 minutes. Rotate trays half way during the cooking time. Banana bread is done when a skewer is inserted and it comes out clean. Cool on a wire rack.
Recipe Notes

The best flavour come from ripest banana, the blacker the better.

Because we're using oat flour, it will take alot of moisture out of the cake. You made need to add a dash of grapeseed oil if your mixture looks a bit dry.

If you want to bake one big loaf, bake at 170 degrees celsius for 45 minutes or until a skewer comes out clean.

Share this Recipe
Powered byWP Ultimate Recipe
Places to pick Mushrooms NSW

Mushroom Picking Belanglo State Forest, NSW

Belanglo Forest Mushroom Picking

What: Mushroom Picking
Where: Belanglo State Forest,  90 minutes south of Sydney
Best time to go: Autumn- Early winter, I’ve been told the best time to pick mushrooms is a 2-3 days after rain.
What to bring: Warm clothes, sensible shoes,  basket [preferably wicker], shallow stack able containers for transporting them home,  small knife, Mushroom descriptions/ photos [just to be safe]


Mushroom Picking Belango State Forest is the ideal weekend adventure for the wintery months as this is the time that Mushrooms are in season.


We went to  Belanglo State forest for our adventure. It’s actually a  great alternative location for picking mushrooms  as it’s closer than Oberon, which I have been told  is another very popular area to pick Mushrooms.

I had no idea that mushroom picking was a thing until this weekend, but I’ll try anything once. It’s sounds scary and intimidating at first but gladly I was guided by my experienced super nature friends. [Thanks for keeping us alive Val and Mel!]


We had a early-ish start, leaving the city about 8am. We stopped for breakfast and arrived at the Belanglo State forest at about 11am.  I recommend visiting a few different spots around the forest to look for mushrooms as the climate and terrain changes. Mushrooms usually grow in damp and dark terrain, so the type of area that you want to look for is a sloped area because it retains moisture, but also areas with high density pine trees provide some cover which makes the area a bit darker.We tried about 2-3 areas before hitting the jackpot. But this could vary during the season.

Things to do in Belanglo

We were on the hunt for two types of mushrooms-

1. Saffron Milk caps or commonly known as ‘Pine mushrooms’. We were aiming for moderate sized Pine Mushrooms with deep colour. We found that the best Pine mushroom were harder to spot as usually they were hidden under pine needles.


Wild Mushroom Gills, Belanglo Forest

Isn’t she lovely?

2. Slippery Jack Mushrooms. These were a little easier to find because they were not hiding under pine needles.

IMG_0864 IMG_0989

After a few hours, between the three of us  we ended up with a modest haul of mushrooms.  It’s quite easy to get lost in the forest so just be careful… we may have lost sight of the car for a few minutes.



It’s always nice to get out of the city once in and while, mushroom picking in Belanglo Forest is a great excuse to go exploring during the winter months. So, corral some nature loving friends and head out to  Belanglo this weekend.

Almond Meal and Pavlova Magic

The Pavlova Magic Experiment

If I had a dollar for every time someone told me “An… I have no idea how your mind works” I would have at least $5 by now. So, one thing you will learn about me is that I like to experiment and alot of the time  sometimes  I have the strangest ideas…. and this is an example of one of them.

I had the idea for this post when I saw some box mix for macarons in Woolworths and  I wondered if we could replicate the same using Pavlova magic. [I must confess, I have used the box macrons before and there are easily the worst thing I ever made]. But let’s face it.. there was only way to find out whether you could make macarons with pavlova magic, my curiosity got the better of me and I decided to give it a try.

Pavlova Magic Experiment

Pavlova Magic Experiment

In theory, there was a very small probability that this could work. Because macarons and pavlova both share  similar techniques and ingredients-

Meringues= Egg Whites + Sugar

Pavlova=  Egg Whites + Sugar + Cornstarch

Macrons = Egg whites+ Sugar + Icing Sugar +  Almond meal

Pavlova Magic = Pavlova Magic + Water

????? = Pavlova Magic +Water +Almond meal

Almond Meal and Pavlova Magic

Almond Meal and Pavlova Magic

I wasn’t sure how it was going to play out, I decided to make two batches so I could tweak the ratios.This did not matter because I knew that this turn out horribly……… And guess what? I was right!

Here is the play by play-

First batch, 50/50 almond meal and Pavlova magic. This turned out really lumpy and gross.

Pav Experiment Batch 1: Failed

Pav Experiment Batch 1: Failed

Second Batch 77% Pavlolva magic, 25% Almond meal. Less Lumpy.. but still gross.

Batch 2: Light but failed

Batch 2: Light but failed

I actually forgot to take photos of the finished product! Trust me.. it was not impressive at all. They came out all spongy, gummy and horrible!

So,  there you have it! The answer is NO, you cannot make macarons with Pavlova magic.

I’ve tried it so you don’t have to… Don’t try this at home kids 🙂

Pavlova magic fail

Pavlova magic fail

Pavlova magic fail

Pavlova magic fail