In the last year or two I have realized that I am really into coconut. I've been putting coconut into everything that I can think of. Chocolate coconut banana "ice cream" (I'll post the recipe soon), coconut date bars, coconut muddy muddies, and of course coconut cookies. Coconut really makes cookies more flavorful and chewy, even if you don't want it to be the main flavor. Really, it's a win-win.
These cookies were really good, and while I won't claim they are healthy, you do get to use coconut oil instead of any sort of butter. Next time I would try to make them have even more coconut flavor. I mean, never too much coconut, right? Next up coconut pancakes... or maybe oatmeal?
Coconut Oatmeal Cookies
Recipe slightly adapted from Two Peas & Their Pod
How I Did It:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 cup coconut oil (measured solid), melted and cooled (but still liquid)
1 1/4 cup sweetened coconut
1 cup quick oats
1. Preheat oven to 350.
2. In the smaller of your two bowls, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, beat together the butter and sugars until light and fluffy. Add in coconut oil, eggs, and vanilla and beat until well combined and fluffy.
4. Beat in the dry ingredients in three parts until just combined.
5. With a large spoon, mix in the oats and coconut until evenly distributed.
6. Place tablespooned sized cookie dough balls onto a Silpat or parchment paper lined baking sheet keeping about two inches apart. Bake for 8-10 minutes or until the cookies are lightly browned and just barely set.
7. Let cookies continue to set on the tray for a couple minutes and then continue to cool on cooling racks.