Oatmeal Coconut Cookies

INTRODUCTION

Oatmeal coconut cookies are a delightful treat that combines the hearty flavor of oats with the sweet, chewy goodness of coconut. These cookies are perfect for any occasion, whether you want a snack for yourself or a dessert to share with friends and family. Making these cookies is simple and the result is always a delicious batch that everyone will love.

WHY YOU WILL LOVE THIS RECIPE

You will love this oatmeal coconut cookie recipe because it is quick and easy to make. The combination of oats and coconut gives these cookies a unique texture and flavor that you won’t find in regular cookies. Plus, they are great for breakfast, snacks, or dessert. You can also customize this recipe by adding chocolate chips or nuts if you like. These cookies are perfect for busy days because you can make the dough ahead of time and freeze it. This means you can enjoy fresh, warm cookies anytime you want without much effort!

HOW TO MAKE OATMEAL COCONUT COOKIES

Making oatmeal coconut cookies is a fun and straightforward process. You just need to gather your ingredients and follow a few easy steps. With this recipe, you will create cookies that are crispy on the outside and soft on the inside.

EQUIPMENT NEEDED

To make oatmeal coconut cookies, you will need the following equipment:

• Measuring cups and spoons
• Large mixing bowl
• Whisk or electric mixer
• Two baking sheets
• Waxed paper
• Knife for slicing dough
• Wire rack for cooling

Ingredients You’ll Need:

• 1 cup shortening
• 1 cup sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup old-fashioned oats
• 1 cup sweetened shredded coconut

STEP-BY-STEP INSTRUCTIONS :

1. Prepare the Mixing Bowl: Start by taking a large bowl and beating the shortening and sugars together until they are well blended. You can use a whisk or an electric mixer for this step.

2. Add Eggs and Vanilla: Once your sugars and shortening are mixed, add the two large eggs and the teaspoon of vanilla extract to the bowl. Beat these into the mixture until everything is combined.

3. Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Combine the Mixtures: Gradually beat the dry ingredient mixture into the sugar mixture. Make sure to mix until everything is incorporated and smooth.

5. Add Oats and Coconut: After the dough is ready, stir in the old-fashioned oats and sweetened shredded coconut. This will add texture and flavor to your cookies.

6. Shape the Dough: Divide the cookie dough into four equal portions. On a lightly floured surface, shape each portion of dough into a 6-inch long log.

7. Wrap and Freeze: Wrap each log in waxed paper and place them in the freezer for at least 2 hours, or until they are firm. Freezing helps the cookies keep their shape when baking.

8. Preheat the Oven: When you are ready to bake, preheat your oven to 350°F (175°C).

9. Slice the Dough: After the dough has frozen, unwrap it and use a knife to cut each log crosswise into 1/2-inch slices. If the dough loses its shape, you can reshape it as needed.

10. Prepare for Baking: Place the slices on ungreased baking sheets, leaving about 2 inches between each cookie to allow for spreading.

11. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown.

12. Cool the Cookies: Once baked, let the cookies cool on the pans for 5 minutes. Then, transfer them to a wire rack to cool completely.

HOW TO SERVE OATMEAL COCONUT COOKIES

Oatmeal coconut cookies can be served in many ways. You can enjoy them on their own, with a glass of milk, or as a sweet treat during coffee time. They also make great snacks for kids after school. Serve them on a nice plate and perhaps sprinkle some extra shredded coconut on top for a lovely presentation.

STORAGE & FREEZING: OATMEAL COCONUT COOKIES

To keep your oatmeal coconut cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just place the cookies in a single layer in a freezer bag and seal it tightly. You can also freeze the dough logs before baking. When you want fresh cookies, simply slice and bake the dough straight from the freezer!

SERVING SUGGESTIONS

These cookies are versatile and can be paired with various foods and drinks. They go well with:

• A cup of coffee or tea
• A tall glass of cold milk
• A scoop of ice cream on top for a delicious dessert treat
• Fresh fruits, like banana slices or berries, to make a fun snack plate

VARIATIONS

If you want to switch things up, try these variations of oatmeal coconut cookies:

• Add Chocolate Chips: Mix in a cup of semi-sweet chocolate chips for a chocolatey flavor.
• Include Nuts: Chopped walnuts or pecans can give the cookies a crunchy texture.
• Use Different Sweeteners: Instead of sugar, try using honey or maple syrup for a different taste.
• Change Up the Coconut: Use unsweetened coconut or even try adding other dried fruits like cranberries or raisins for extra flavor.

FAQs

1. Can I use margarine instead of shortening?
   Yes, you can use margarine, but it might change the texture of the cookies. Shortening gives a softer, more tender cookie.

2. How do I know when the cookies are done?
   The cookies should be golden brown around the edges. If they still look pale, give them a couple more minutes.

3. Can I make these cookies gluten-free?
   Yes! You can use a gluten-free all-purpose flour blend in place of regular flour.

4. How can I make these cookies chewier?
   To make your cookies chewier, try adding an extra egg yolk or reducing the baking time by a minute or so.

MAKE-AHEAD TIPS FOR OATMEAL COCONUT COOKIES

If you want to save time, you can prepare the dough ahead of time. After mixing the ingredients and forming the dough logs, wrap them in waxed paper or plastic wrap and store them in the freezer. You can keep them frozen for up to three months. When you are ready to bake, just slice and bake directly from the freezer. This way, you can always have freshly baked cookies whenever you want!

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