Oatmeal Coconut Cookies

October 5th, 2009 Madhuram Posted in Cookies, Food Blog Events, Whole Grain Baking | | 34 Comments »

Last week my husband suddenly had cravings for coconut cookies. He picked one pack from the store, but I put it back in the shelf because if he does not like it, he will not touch it and I have to finish it. Moreover I try as much as possible to avoid buying baked goods for health reasons and also I don’t want to miss a chance to bake. So as soon as I came home, dug out my Cookies book and started searching for coconut cookie recipes. That book has 1001 cookie recipes (published by Readers Digest) and there were a lot of types of coconut cookies and I narrowed down to this one because it was simple to bake, used little butter when compared to the other recipes and also it included oats. As usual my husband did not relish these cookies immediately but started liking it very much after a couple of days when it was almost over and started asking for more.

Ingredients

All Purpose Flour 1 cup

Baking Soda 1/2 teaspoon

Salt 1/8 teaspoon

Shredded Coconut (I used sweetened) 1 cup

Quick Cooking Oats (I used large flake) 1 cup

Butter 1/2 cup

Granulated Sugar 3/4 cup

Honey 2 tablespoons

Yield: 21 cookies

Procedure1 Preheat the oven to 350F. Butter two cookie sheets. I used one extra large cookie sheet I recently purchased from Walmart. It was a dark coated non stick pan. Usually cookies baked on such dark coated sheets turn brown very quickly, so I lined it with parchment paper and then greased it with cooking spray.

2 In a large bowl sift together the flour, baking soda and salt. Stir in the coconut and oats.

3 Melt the butter with the sugar and honey in a small saucepan over medium heat. Remove it from the stove and let it cool for 2 minutes.

4 Pour the melted butter mixture to the dry ingredients and mix well with a spatula.

5 Roll into balls the size of walnuts and place 1 inch apart on the baking sheet and flatten it slightly with a fork.

6 Bake for 15-20 minutes, or until golden brown. If using 2 cookie sheets, shift racks halfway through the baking to ensure even browning. Mine turned golden brown after 13 minutes itself. I think it’s because of the dark coated cookie sheet.

7 Let the cookies cool on the sheets until they firm slightly. Then using a spatula carefully lift the cookies and transfer it to a cooling rack to cool completely.

Taste These coconut cookies were very sweet. Initially it was crisp around the edges and chewy in the center. After 2-3 days, it started getting soft around the edges too. It also smells very buttery when consumed immediately. We did like the taste and I will make it again but will definitely do something to reduce the sweetness. My son liked it very much, but my husband did not like it in the beginning. He started liking it after 4 days when it was more chewy.

My Notes1 The recipe did not mention whether to use sweetened or unsweetened coconut. I had the sweetened one, so I used it. I think if I had used the unsweetened variety the sweetness of the cookies would have been perfect for us.

2 Light corn syrup was mentioned in the recipe. I had that in hand, but I anticipated that some of you might ask what can be substituted for it. So I used honey. I think either omitting this or reducing the quantity of sugar to 1/2 cup will also work if you want less sweeter cookies.

3 These coconut cookies spread a lot, so be sure to leave enough space while placing the dough on the baking sheets.

These oatmeal coconut cookies go to my Wholegrain Baking Event – Oats.

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Tags: all purpose flour, baking soda, butter, coconut cookies, coconut recipes, granulated sugar, honey, Oatmeal, oatmeal cookies, Quick cooking oats, salt, shredded coconut

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BlueMist Says:
July 29th, 2010 at 3:49 am

I was searching for coconut cookies recipe and came across yours. Just wanted to ask the sugar , butter and honey syrup is enough too make the cookie dough. Because I did not see that you mentioned water anywhere.

Yes, the original recipe did not call for any water.

Preetha Karthik Says:
July 22nd, 2010 at 12:57 pm

Hi Madhuram,

This cookies are my Husband’s favorite. I have been doing this Cookie for the past 6 months, every week.
Thanks a lot for a wonderful recipe.

For a change I added 1/2 cup banana puree this time and also grinded the oats coarsley. It was very good. Just wanted to share this with you and in my Blog. Thank you

Thank you very much for trying the recipe Preetha. I’m so happy that its a hit in your house.

SR Says:
April 29th, 2010 at 12:09 pm

Thanks for your inputs. will try that next time. Can we substitute apple sauce for butter as I thought that was a lot of butter in them, even if I made it for my kids.

You could substitute applesauce but the cookies will not be crisp. I have done it for chocolate chip cookies and the texture was more like flat cakes/muffins. You may try non-hydrogenated margarine spreads instead.

SR Says:
April 28th, 2010 at 2:05 pm

Hi Madhuram,
I wanted to try these out for a long time now, since my friend mentioned about them and the ones she had made were just too good. However mine turned out pretty hard. Not so hard that one can’t bite into them but crunchy like a rusk. Wonder what went wrong? My dough was dry even though I stuck to your exact proportions, so i added li’l bit of milk to make it moist enough to roll and flatten. baked for 17 mins. Can you help? They taste great nevertheless… I am a big fan of all your recipes as I cannot eat eggs and these recipes are a blessing to me..

Thanks for your compliments SR. I’m guessing that the baking time was more for your oven. Each oven has its own mind and I find that mine usually bakes quicker than the time mentioned in the original recipe. Moreover cookies continue to bake even out of the oven for another 3-5 minutes. That’s why we don’t remove it from the cookie sheet immediately. We let it cool and then transfer it to the wire rack. So I think you should have taken it around the 14th-15th minute itself. The next time you bake cookies why don’t you test bake 2-3 cookies first and seeing how it comes out and then you can bake the rest. Unlike muffins and cakes where the batter has to be put inside the oven once it is prepared so that it will rise properly, cookies don’t have that constraint. Remember we can freeze cookie dough and bake it after months also. So I would suggest test baking for cookies.

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