Directions
Making cookies is a great anti-stress activity. It requires zen-like precision in the doses, patience, and good manual skills to give the right shape to these delightful treats. With the gloomy days of February, indulging in some gluttony feels right. So why not try this easy and delicious recipe to bake the definitive coconut cookies?
To bake the perfect cookies, you will need a few select ingredients and a lot of love. There is only one secret to the perfect success of these treats—which we’ve enriched with oat flakes for extra crunch—and that is the baking time: a quick 15 minutes maximum, or they turn into tooth-breaking tiles.
Looking at the list of ingredients for these coconut cookies, you’ll notice there are no eggs, just butter as the animal ingredient. If you replace the butter with olive oil, these delicious coconut cookies can easily transform into vegan sweets.
Their distinctive flavor makes them perfect for the classic breakfast with milk and biscuits, as well as for a light snack (a couple are enough!). For a top combination, try them with a Brandy Egg Nog cocktail—you won’t regret it. The choice is yours!
Ingredients for Coconut and Oatmeal Cookies
- 130 grams of stone-ground type 0 flour
- 90 grams of oat flakes
- 120 grams of coconut flour
- 150 grams of brown sugar
- 130 grams of butter
- 2 tablespoons of agave syrup
- 2 tablespoons of boiling water
- 7 grams of baking soda
How to Make Coconut and Oatmeal Cookies
- In a large bowl, mix the flour, coconut, and oat flakes. Make a well in the center.
- Place the butter and agave syrup in a saucepan and heat over medium heat, stirring until they blend perfectly.
- In a small bowl, dissolve the baking soda in boiling water. Now be careful because the next step is a little dangerous.
- Turn off the heat under the pan of butter and agave syrup and add the dissolved baking soda. Be cautious—it will bubble, foam, and splatter, so pour it carefully and step away quickly. Do not stand directly above it!
- Pour the mixture into the center of the bowl with the flour and mix until smooth.
- Using your hands, divide the mixture into small balls, similar in size to ping pong balls.
- Line a baking tray with parchment paper and place the dough balls on top. Flatten them with your palm, flip them, and check they are evenly shaped and of equal thickness for perfect baking.
- Space the cookies on the tray and bake them at 170°C for 15 minutes in a preheated oven. When ready, take them out of the oven. They will still be soft to the touch, but once they cool, you can enjoy the amazing flavors of these coconut and oatmeal cookies.
What to Pair with Coconut and Oatmeal Cookies?
Not a wine, but a great liqueur—the Nocino by Villa Zarri is a perfect match for the tropical note of coconut. If you are feeling adventurous, opt for great spirits like Cognac, Brandy, Armagnac, Calvados, or Bourbon
