Coconut Oatmeal Cookies

7 servings

30 minutes

Coconut-oatmeal cookies are a tender, aromatic dessert with a crispy crust and soft texture inside. American cuisine is famous for its variety of cookies, and this recipe combines the benefits of oatmeal with the exotic flavor of coconut. Oats add density and a light nutty note to the baked goods, while coconut pulp provides a subtle sweetness and rich aroma. Eggs and semolina ensure the perfect dough consistency. The cookies are not only delicious but also nutritious—they can be served with tea, coffee, or as a snack throughout the day. The browned edges and rich flavor make them a favorite choice for cozy home evenings or festive treats.

Energy value per serving

• Calories: 218.4
• Proteins: 7.4g
• Fats: 13.9g
• Carbohydrates: 16g

Ingredients

• Coconut pulp: 200 g
• Oatmeal: 60 g
• Chicken egg: 4 pc
• Semolina: 8 tsp

Cooking steps

1. Break the coconut, cut it into pieces, pour hot water over it, and let it sit for about an hour.

   Required ingredients:

   • Coconut pulp: 200 g

2. Use a mixer to break the coconut, strain the coconut milk into another container, and use the pulp afterwards.

3. Cook thick porridge from oatmeal. Mix coconut meal and three tablespoons of oatmeal.

   Required ingredients:

   • Oatmeal: 60 g
   • Coconut pulp: 200 g
   • Oatmeal: 60 g

4. Add eggs and semolina. Mix.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Semolina: 8 teaspoons

5. Line a baking sheet with parchment, place small portions of the coconut-oat mixture on it, gently pressing and flattening them.

6. Bake in the oven for 30 minutes at 200 degrees. Then turn off the oven and leave the cookies inside to cool.