Renee's Toasted Coconut and Oatmeal Cookies
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By BPMC Montessori
Renee's Toasted Coconut and Oatmeal Cookies
10 steps
Prep:15minCook:15min
Makes 3 to 4 dozen
Updated at: Thu, 17 Aug 2023 04:47:25 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
3
Low
Nutrition per serving
Calories35.6 kcal (2%)
Total Fat1.6 g (2%)
Carbs4.9 g (2%)
Sugars2.8 g (3%)
Protein0.4 g (1%)
Sodium25.3 mg (1%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
78 servings
Instructions
Step 1
Preheat the oven to 350 degrees.
Step 2
Line a cookie sheet with parchment paper or a silpat/exopat.
Step 3
Place the coconut on the prepared sheet, transfer to the oven and bake until the coconut is just beginning to brown and become fragrant, about 7- 10 minutes. Set aside to cool.
Step 4
Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
Step 5
Scrape down the sides of the bowl, add the egg and vanilla, mixing well between additions.
Step 6
Scrape down the sides of the bowl, add the remaining ingredients, including the cooled coconut, and mix until everything is well incorporated.
Step 7
Scrape down the sides of the bowl and mix again.
Step 8
Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
Step 9
Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 10- 12 minutes.
Step 10
Repeat with remaining dough. Transfer cookies to a wire rack.
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