Oaty Coconut Biscuits Recipes

COCONUT OAT COOKIES

Steps:

• Preheat oven to 325°. Cream butter, brown sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine next five ingredients; add to creamed mixture and mix well. Stir in coconut., Shape into 1-in. balls. Place 2-1/2 in. apart on greased baking sheets (cookies will spread). Place pecan half in the center of each cookie and push down slightly. Bake 14-16 minutes.

COCONUT-OAT COOKIES

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.

HEALTHY BREAKFAST OATY BISCUITS

Steps:

• Bowl one; Whisk together the OATS, FLOUR, BAKING POWDER, CINNAMON and SALT
• In bowl two whisk together the COCONUT OIL, EGG AND VANILLA. Stir the HONEY into this bowl.
• Add the flour mix from bowl 1 to the wet mix in bowl 2. Stir until the two mixes are just incorporated.
• Fold in the RAISINS
• Chill the dough for 30 minutes and preheat the oven to 170C
• Drop even sized amounts of the mixture onto a baking sheet and flatten slightly, I made 8 large cookies
• Bake for 12-14 minutes
• After the cookies have baked, leave them on the tray for ten minutes. This ensures that they are cooked in the middle without the outsides burning.
• Remove the cookies from the tray onto a wire cooling rack

CHEWY COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
• In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

COCONUT BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in shortening until crumbly. Combine milk and vanilla; stir into dry ingredients just until moistened. Fold in coconut. Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.

COCONUT BISCUITS

Steps:

• Preheat oven to 350 degrees. Toast coconut on a rimmed baking sheet in oven, stirring often, until golden brown, about 10 minutes. Let cool completely.
• Stir together flour, granulated sugar, coconut, nutmeg, baking soda, and salt in a medium bowl. Stir in water, 1 tablespoon at a time, until mixture forms a stiff dough (about 5 tablespoons water total). Form the dough into a rectangle. Wrap dough in plastic, and refrigerate until firm, about 15 minutes.
• Preheat oven to 375 degrees. Roll out dough to 1/8 inch thick on a lightly floured piece of parchment paper. Transfer dough on parchment to a baking sheet. Refrigerate until firm, about 15 minutes.
• Cut dough into 40 small rectangles (about 1 1/4-by-2 1/2 inches each) using a sharp knife. Transfer biscuits to parchment-lined baking sheets using a thin spatula. Lightly brush tops with water. Sprinkle with sanding sugar. Bake until biscuits just turn golden brown, about 11 minutes. Let cool on sheets on wire racks.

ANZAC BISCUITS (AUSTRALIAN COCONUT-OAT COOKIES)

Steps:

• Mix oats, flour, sugar and coconut together.
• In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.
• Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper).
• Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

OATY WHOLEWHEAT COCONUT BISCUIT

Steps:

• Mix all dry ingredients together in a bowl.
• Melt butter in a pot.
• When melted stir in honey. Then stir in soda.
• Mixture will froth, add this immediately to dry ingredients.
• If you feel the mixture is too wet, you can add the extra oat flour or coconut. Press mixture into a greased cookie sheet.
• Bake at 160 degrees celcius for 20 minutes.
• Put oven off after this time, and leave in oven for 10-15 minutes.
• Remove and leave to cool. Cut into squares.

OATY COCONUT BISCUITS

Steps:

• Roast the oats and coconut by baking in a 400F oven for 8-10 minutes Cream together the butter and sugar.
• Beat the eggs and add to the mixture one at a time.
• Then fold in the milk and the essence.
• Then add the dry ingredients slowly and mix well.
• Add the roasted oats and coconut and drop spoonfuls of this mix onto greased baking sheets.
• Bake in the oven (again at 400F/ 200C) for 8-10 mins.
• Cool and store.