I was in a baking mood and have been wanting to try out this recipe a friend shared with me for coconut-oatmeal cookies. I love oatmeal and anything coconut, so I was very excited to make cookies with two of my favorite ingredients! This recipe is not your typical chewy oatmeal cookie, but more thin and crispy, which make them so delectable! The cookies had a perfect balance of flavors with the coconut and oatmeal, reminded me of macaroon cookies:)
The recipe was very simple to follow. A good tip when making cookie dough is to refrigerate the dough at least 30 minutes before baking it, this gives the flour more time to absorb the liquid more fully. The dough becomes drier and firmer, which produces a better consistency in the finished cookie and better taste.
Coconut-Oatmeal Cookie Recipe
(found in Cook's Illustrated)
- 1 cup (5 ounces) unbleached all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 14 tablespoons (1 3/4 sticks) unsalted butter, softened but still cool
- 1 cup (7 ounces) granulated sugar
- 1/4 cup (1 3/4 ounces) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats (recipe recommends Quaker Oats brand, I used old-fashioned oats from Trader Joe's, turned out great. Just make sure oats are old-fashioned NOT instant or quick-cooking oats)
- 1 1/2 cups sweetened flaked coconut (I recommend Baker's brand of Angel Flake coconut, found at any major grocery store)
In standing mixer beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully combined. With mixer running at low speed, add flour mixture and mix until fully incorporated and smooth. With mixer still running on low, gradually add oats and coconut flakes and mix until combined, about 20 seconds. Give dough final stir with spatula to ensure that no flour pockets remain and ingredients are evenly combined.
Refrigerate dough at least 30 minutes before baking. Roll dough between palms into balls. Place cookies on cookie sheets lined with parchment paper (I highly recommend using parchment paper, you don't have to worry about cookies sticking to the pan and less mess to clean up!) Using fingertips, gently press each dough ball to 3/4-inch thickness. Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13-16 minutes. Transfer baking sheet to wire rack; cool cookies completely on sheet.