Ordinary oatmeal cookies made more exotic and delicious by adding coconut flakes. White chocolate and toasted coconut add creamy sweetness and texture. Here is an easy dessert recipe for Coconut Oatmeal Cookies.
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 sticks butter, softened
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup quick cooking oats
3/4 cup shredded coconut flakes
8 ounces white chocolate, melted
3/4 cup toasted, shredded coconut flakes
Preheat oven to 350 degrees F.
Whisk together baking powder, baking soda, flour and salt in a small mixing bowl; set aside.
In a larger bowl, beat butter and brown sugar together with an electric mixer until smooth and creamy. Add the egg and beat until incorporated.
Add the flour mixture and beat until just combined. Fold in the oats, vanilla extract and shredded coconut flakes.
Drop spoonfuls of the mixture onto parchment paper-lined sheet pans, about 2 inches apart. Bake in the preheated oven for about 10 minutes or until the bottoms of the cookies are golden brown. Remove from oven and cool completely.
While waiting for the cookies to cool down, heat the white chocolate in the microwave or over a double boiler and stir until melted and smooth. Dip the cooled cookies halfway into the melted white chocolate and then into the toasted coconut flakes. Place them onto a sheet pan lined with parchment paper to dry and set completely. Store Coconut Oatmeal Cookies in an air-tight container and refrigerate.