Oatmeal cookies with coconut
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
This recipe is inspired by Australian and New Zealand Anzac biscuits, which are made with coconut and rolled oats. The rolled oats enhance the nutty flavor and crunchy, chewy texture of the coconut, but to ensure the coconut remains the star of these cookies, whole and ground oats are added to the dough, along with coconut extract. Each cookie is also topped with toasted coconut flakes and drizzled with melted chocolate. If you prefer a crispier version of these oatmeal cookies, bake them a couple of minutes longer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups unsweetened coconut flakes
- 0.5 cup granulated sugar
- 165 g unsalted butter
- 1/4 cup dark brown sugar
- 0.5 tsp salt
- 0.5 tsp of soda
- 0.5 tsp coconut extract
- 0.5 cups oatmeal
- 1 cup premium flour
- 60 g semi-sweet chocolate, chopped
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Recipes with similar ingredients: premium flour, rolled oats, coconut flakes, coconut extract, brown sugar, semi-sweet chocolate
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Mix 0.5 cups of coconut flakes with granulated sugar in a blender and beat until finely ground.
- Place the butter in a large bowl and microwave until melted; let cool slightly. Add the coconut-sugar mixture, brown sugar, salt, baking soda, and coconut extract, then fold in the rolled oats. Add the flour and 1/2 cup of coconut flakes and knead into a dough.
- Using 1 tablespoon of dough at a time, carefully form the cookies into balls. Place them on baking sheets, spacing them about 2 inches (5 cm) apart. Bake, rotating the baking sheets halfway through, until the cookies are set around the edges and puffed in the middle, 16-18 minutes. Cool on the baking sheets for 3-5 minutes, then transfer to a wire rack to cool completely. If you prefer crispy oatmeal cookies, gently flatten the dough balls and bake for 18-20 minutes.
- Place the remaining 1/2 cup coconut flakes in a medium skillet and toast over medium heat, stirring, for 5-7 minutes; let cool. Place the chocolate in a bowl and microwave in 30-second intervals, stirring, until melted and smooth. Transfer to a small zip-lock plastic bag and snip off the corner. Drizzle the chocolate over the cookies, then sprinkle with the toasted coconut flakes. Let the chocolate set for 10-15 minutes.
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