COCONUT-OAT COOKIES
This recipe was inspired by Anzac biscuits, a popular cookie in Australia and New Zealand that is packed with coconut and oats. Oats enhance the nutty flavor and crisp-chewy texture of coconut but to make sure the coconut is the star in these cookies, I added ground and flaked coconut to the batter along with a bit of coconut extract and garnished with a sprinkling of toasted coconut.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield About 24 coconut-oat cookies
Number Of Ingredients 10
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Combine 1/2 cup coconut flakes with the granulated sugar in a blender and process until the sugar is finely ground and the coconut is in very small pieces.
- Put the butter in a large microwave-safe bowl and microwave until melted; let cool slightly. Stir in the coconut-sugar mixture, brown sugar, salt, baking soda and coconut extract, then stir in the oats. Add the flour and 1/2 cup coconut flakes and stir to combine.
- Scoop heaping tablespoonfuls of dough and gently shape into balls. Arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set around the edges and the centers are puffy, 16 to 18 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely. (For crunchy cookies, gently flatten the dough balls and bake until browned all over, 18 to 20 minutes.)
- Put the remaining 1/2 cup coconut flakes in a medium skillet and cook over medium heat, stirring, until toasted, 5 to 7 minutes; let cool. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Transfer to a small resealable plastic bag and snip a corner. Drizzle the chocolate over the cookies, then sprinkle with the toasted coconut. Let the chocolate set, 10 to 15 minutes.
COCO OATMEAL HONEY COOKIES
The fiber-rich cookies are good for snacking.Honey is a good option for sweetness as natural honey helps improving immunity. It is a healthy choice for those who love chocolate flavor and also for kids.
Provided by nutritionbalance
Categories Oatmeal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- 1.Preheat oven to 180 degrees Celsius.
- 2.Mix cocoa powder, butter, sugar, and milk in a pan. Bring it to a boil, stirring continuously. Remove it from flame.
- 3.Add oats, flour, and honey. Mix well.
- 4.With the help of a spoon pour one spoonful of the mixture on a waxed paper or greased cookie sheet.
- 5.Bake for 10-12 minutes till cooked. Take out of oven, let it cool for few minutes on the tray before transferring it to a wire rack.
- 6.Let them cool on the wire rack before serving.
- 7. Store in an air-tight container.
Nutrition Facts : Calories 428.6, Fat 9.2, SaturatedFat 3.3, Cholesterol 9.3, Sodium 35.3, Carbohydrate 76.2, Fiber 10.5, Sugar 17.4, Protein 15.8
COCONUT OAT 'N HONEY COOKIES
My husband LOVES cookies, so I try to sneak in healthy where I can. These cookies met both of our requirements. They're delicious, but packed with good-for-you goodness. Coconut oil, honey, oats....And tons of flavor options. Get creative with the add-ins....Dried cherries, cranberries, chocolate chips, coconut, raisins, cinnamon, almond extract, almonds...I do lots of variations! My favorite combinations are almond extract with almonds and dried cherries, and vanilla with chocolate chips, coconut and dried cherries. My husband's favorite is cinnamon with raisins. List your favorites in your reviews to give people creative and delicious ideas!
Provided by GinaStudySmart
Categories Drop Cookies
Time 20m
Yield 48 Cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- In large mixer bowl with paddle attachment, cream coconut oil (not melted), brown sugar, agave and honey (or whatever combination you like of sweetener. Sugar is fine, too, but remember that agave and honey are sweeter than sugar.
- Mix in the eggs, water and extract.
- Stir together dry ingredients and add to wet ingredients.
- Add your mix-ins (chocolate chips, coconut, dried fruit, nuts, etc).
- Let cookie dough rest for a few minutes to let the whole wheat flour absorb the moisture. If your coconut oil was very liquid, you may refrigerate for a SHORT time.
- Drop by tablespoons onto cookie sheets. (I use a #50 cookie scoop).
- Bake at 350 degrees for 9-11 minutes.
Nutrition Facts : Calories 172, Fat 4.1, SaturatedFat 2.7, Cholesterol 15.5, Sodium 149.8, Carbohydrate 32.9, Fiber 2.4, Sugar 17.6, Protein 3.4
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