How To make Oatmeal Coconut Crisps
2 cups butter
softened
2 cups brown sugar
2 cups sugar
2 teaspoons vanilla
4 eggs
3 cups flour :
sifted
2 teaspoons salt
2 teaspoons baking soda
6 cups quick-cooking oats
1 1/2 cups coconut
Cream together butter and sugars until fluffy. Stir in vanilla, then add eggs, one at a time, beating after each addition.
Sift together (I don't, rather I just stir) flour, salt, and soda. Add to creamed mixture. Stir in rolled oats and coconut (will be very stiff and hard to do! Kitchen aid mixer with shield can handle the job and simplify life!). Drop by teaspoonfuls about 2 inches apart on well-greased baking sheet.
Bake at 350 degrees for 10 to 15 minutes. Cool on rack.
Makes at least 14 dozen if you use tablespoon, I use teaspoon for smaller cookie...the better to stuff one whole into your mouth.
Changes...divide dough into thirds, add 1/3 cup coconut to 1/3, add 1/3 cup of raisins to 1/3, and 1/3 chopped nuts to 1/3. Or do Larry's favorite and add 1/3 cup chocolate chips to one or more of the thirds in addition!
Or (boring, like the originator of the recipe, his way of fixing...I added all the other options!!) can omit the coconut and add NOTHING!!
How To make Oatmeal Coconut Crisps's Videos
2 EASY BREAKFAST RECIPES (OATS PORRIDGE WITH COCONUT CHIPS & WHOLE WHEAT TOAST WITH AVOCADO SPREAD)
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Chewy coconut oatmeal cookies (vegan)
Chewy cookies with crisp, caramelized edges and pools of dark chocolate. You will LOVE these vegan, dairy-free, egg-free Chewy Coconut Oatmeal Chocolate Chunk Cookies! Each chewy cookie with crispy edges is packed with oats, sweetened with coconut sugar and has a hint of coconut from coconut oil. These cookies use dark chocolate chunks, or chopped dark chocolate bar, which perfectly contrasts the delicate and perfectly sweet cookie base. These chewy oatmeal coconut cookies are nothing short of moorish and delicious! Chewy inside, crispy caramelized edges and hinted with coconut, cinnamon and pools of dark chocolate. You can make these chewy cookies with only a few simple ingredients.
RECIPE HERE:
Coconut Oats Cookies Recipe | Gluten Free Cookies | Eggless Coconut Cookies
Coconut Oats Cookies Recipe | Gluten Free Cookies | Eggless Coconut Cookies
#cookies #glutenfreecookies #coconutcookies
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In this video How to Make Oats Flour &
How to make Gluten Free Coconut Oats Cookies
Ingredients
Oats Flour - 1/2 cup
Dessicated Coconut - 1/4 cup
Baking Powder - 1/4 tspn
Honey - 2 tbspn
Ghee (Clarified Butter) - 1 tbspn
Dark Chocolate chips - 1/4 cup
Vanilla Essence 1/4 tspn
Bake on 180 °c for 15 to 18 minutes
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Coconut Oatmeal COOKIES
Ingredients to prepare oatmeal and coconut cookies
230 g. all-purpose wheat flour
130 g. oat flakes
160 g. of sugar
100 g. grated coconut
150 g. of butter
2 tablespoons of honey
60 ml. boiling water
8 g. sodium bicarbonate
1 pinch of salt
Oatmeal Coconut Cookies
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INGREDIENTS
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup shortening
- 2 eggs
- 1 cup coconut
- 3 cups oatmeal
- 2 cups flour
- 1 teaspoon soda (dissolved in 1 teaspoon water)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup chopped walnuts or pecans
DIRECTIONS
Cream sugars and shortening until light and fluffy. Beat in eggs and then add the rest of the ingredients. Mix well. Dissolving the soda in water ensures the soda is evenly distributed (many older recipes use this method).
Use a cookie scoop to make balls and place onto a greased cookie sheet or one lined with parchment. Use a fork to press lightly on each cookie, flattening them slightly. These are dense cookies and will not spread as much on their own.
Place in a preheated 350-degree oven for 12-15 minutes until the edges are crisp and the centers are still soft. Let cool on pan for 2-5 minutes then transfer to a rack to finish cooling.
How to Make Eggless Oats Coconut Cookies in 15 minutes | Crispy Oatmeal Cookies | Anzac Biscuits
Eggless Oats Coconut Cookies in 15 minutes, Crispy Oatmeal Cookies, Anzac Biscuits, Australian anzac Biscuits, Coconut Cookies, Oatmeal Cookies, Eggless baking
Today we are making eggless Oatmeal and coconut cookies, popularly called as Anzac cookies which are really popular in Australia and New Zealand. These Oatmeal Cookies are made with whole grains, packed with fiber, eggless and easy to make with basic pantry ingredients
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Ingredients:
1 cup instant oats / rolled oats
¾ cup desiccated coconut
1¼ cups whole wheat Flour (atta)
½ cup castor sugar/ Powdered Brown Sugar
¾ cup butter
2 tbsps Honey / Golden Syrup
½ tsp baking soda
Method
1. Preheat the oven at 180˚C. Line a baking tray with parchment sheet and set aside.
2. In a large bowl, add oats, desiccated coconut, sieve flour and castor sugar. Mix well.
3. Heat butter in a non-stick pan, let it melt. Add honey and mix well. Don’t boil the mixture.
4. Add 1 tbsp hot water in baking soda and mix well. Add it to the pan, and mix well. Let it foam up and take it off the heat.
5. Add the butter mixture to the flour mixture. Mix until well combined.
6. For making the cookies, take a small portion of the dough and shape it into a ball. Flatten and place it on the baking tray. Keep enough spacing in between the dough as cookies will spread during baking.
7. Bake at 180˚C for 12 minutes or 160 degrees for 15-20 minutes until golden brown.
8. Take them out of the oven. Give a stand by time of 10-15 on baking dish before transferring on wire rack to cool down completely.
8. Store in air-tight container or serve as required.
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