- 24
- 20 mins
- 40 mins
Ingredients
- 1 cup sweetened shredded coconut
- 1/2 cup oat meal
- 2 cups all purpose flour
- 3/4 baking powder
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 3/4 cup unsalted butter,room temperature
- 1 cup packed light brown sugar
- 1 egg
- 1 tsp vanilla extract
Preparation
Step 1
Preheat oven to 300 degrees F
Spread the coconut evenly on a baking sheet and bake for 10 minutes,stirring in between to golden color.Allow to cool completely(The coconut may burn so keep a watch)
Line a cookie sheet with parchment paper and increase oven temperature to 350 degrees F
In a medium bowl,combine flour,salt,cinnamon,baking powder and keep aside.
In a mixing bowl,cream the butter with sugar using mixer at medium speed for a minute until its fluffy.
Add the egg,followed by vanilla and beat for another minute.
Reduce the speed and slowly add the flour mixture to incorporate.
Use a rubber spatula gently stir in toasted coconut and oatmeal,do not overmix.
You can drop these cookies,using ice cream or melon scooper OR
Divide the dough equally into two parts and roll them flat between 2 wax paper about 1/4 inch thickness.Remove the top wax paper and using a round/square cookie cutter,cut out your cookies.
Refrigerate the cut out cookies for 5-10 minutes.(to retain the shape)Repeat the process with remaining dough.
Transfer the cookies to baking sheet and bake for 10-12 minutes until golden brown.