Tuesday, March 1, 2011

Vanilla Coconut Oat Drop Cookies Recipe

Vanilla coconut oat drop cookies

These coconut cookies are really quick and easy to prepare. And they will disappear just as quickly. The cookies are crispy on the outside and soft on the inside with an intense coconut flavour.

If you want the coconut flavour to be even more intense you can replace some or all of the milk with coconut milk, and the butter/margarine with coconut oil. I have not tried this but it should work just as well.

I used a mixture of plain flour and rolled oats. Using rolled oats is optional. Once you add the rolled oats, act quickly otherwise the oats will start to absorb the milk and become mushy. I added the oats to the dough just before it is ready for the baking tray.

The recipe uses ½ cup milk and ¼ cup butter. You can vary these ratios to suit your taste. I have made coconut cookies using only milk and it is very nice though it lacks the ‘butteriness’.

Ingredients
½ cup flour
½ cup rolled oats
¾ cup sugar
1 cup dessicated coconut
½ cup milk
¼ cup butter, melted
1 teaspoon vanilla essence
1½ teaspoons baking powder

Instructions
1.       Preheat oven to 180 degrees celcius 
2.      Mix milk, melted butter, sugar, coconut and vanilla essence and let this mixture rest for 30 minutes to allow the coconut to soak
3.      In a separate bowl sieve flour and baking powder and mix well
4.      Mix the wet and dry ingredients well but don’t overmix
5.      Add rolled oats and incorporate, don’t overmix
6.      Drop teaspoons on a greased baking tray and place on the upper rack of the oven
7.      Bake until golden brown and delicious, about 15-20 minutes

9 comments:

  1. They look fantastic! I love coconut. Can't wait to try them...

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  2. Great cookies! Anything oaty is always irresistible.

    Cheers,

    Rosa

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  3. I really like the coconut and oats together, delicious treat!

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  4. Mmm, those cookies look so much better than just plain macaroons. I have a sweet treat linky party going on at my blog until tomorrow night and I'd like to invite you to stop by and link your cookies up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-7.html

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  5. Oh man! My 1st attempt as these was terrible. I substituted the milk and butter for coconut milk and butter ( no problem) but then I used crystal stevia instead of sugar and used buckwheat instead of flour. I got the stevia quantity totally wrong and they were YUK!!
    My 2nd attempt was fantastic. Coconut milk and butter. A little stevia and a big handful chopped dried apricots and unfortunately plain flour, but they were so delicious - especially when warm!

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    Replies
    1. I am glad they turned out well. I haven't made these in ages. Great idea to use coconut milk for extra coconut flavour.

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  6. How do you get them to brown at 180?

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    Replies
    1. Thanks for visiting. Its 180 degrees celcius - I have now mentioned this in the recipe

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