Ingredients

• 1/2 cup - flour (maida)
• 1/2 tsp - baking soda
• a pinch of salt
• 1/3 cup - butter or margarine
• 2/3 cup - castor sugar
• 2 - eggs
• 1 tsp - vanilla essence
• 1/3 cup - sour cream or yogurt
• 1/2 cup - shredded coconut
• 1.5 cups - chocolate chips

How to Make Choco Coco Drops

• Preheat an oven to 350 degrees C.
• Lightly grease two baking sheets or line them with butter paper.
• In a bowl, combine the flour, baking soda and salt and mix thoroughly. Set aside.
• Beat the butter in a large bowl until creamy using an electric mixer at medium-high speed.
• Add the castor sugar, eggs and vanilla and beat until creamy.
• Add the flour mixture alternately with the sour cream, beating until it has blended.
• Stir in the coconut and then the chocolate chips and mix till both are evenly distributed throughout the batter.
• Drop the batter with a heaped measuring tbsp onto the prepared baking sheets, spacing the drops about 5 cm apart.
• Bake for about 10 minutes until just set (it should still be fairly soft).
• Alternate the baking sheets on the racks and from front to back once during baking.
• With a wide spatula, transfer the cookies immediately to wire racks to cool completely. Store in an airtight container.