Coconut Cookies

The Coconut Cookies Recipe Give oat cookies a tasty tropical twist with creamy coconut. The baking soda gives the cookies a great crunchy texture. These cookies will store for up to a week in an airtight container. Makes: 20

Coconut Cookies Recipe
1 cup (75 g) dried coconut
3/4 cup (100 g) all-purpose flour
1/2 cup (100 g) sugar
3/4 cup (100 g) rolled oats
3½ oz (100 g) butter (diced)
1 tbsp golden syrup, or ½ tbsp light corn syrup and ½ tbsp honey
1 tsp baking soda
2 tbsp hot water

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. Place the coconut, flour, sugar, and oats in a mixing bowl and mix together with a wooden spoon.

Place the butter and golden syrup in a medium saucepan and heat over a low heat until melted. Stir the mixture with a wooden spoon to mix thoroughly.

Mix the baking soda with the hot water. Add it to the butter mixture in the saucepan. The baking soda will make the butter and golden syrup mixture fizz. Stir well.

Pour the butter mixture into the large mixing bowl and mix well. Spoon the mixture onto the baking sheets, leaving room between each one for the cookies to spread.

Bake the cookies for 8–10 minutes on the top shelf of the oven until golden. Allow the cookies to cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes and Tips:
A good way to measure out golden syrup is to grease the tablespoon lightly with a little oil. You’ll find the golden syrup will just run off the spoon into the pan.
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