Oatmeal cookies with coconut flakes
12 servings
20 minutes
Oatmeal cookies with coconut flakes are a true embodiment of home comfort and warm traditions. This recipe comes from European cuisine, where such simple yet exquisite combinations are valued for their rich taste and texture. It harmoniously intertwines tender oatmeal flakes, sweet coconut shavings, and caramel notes of molasses. As a result of baking, the cookies acquire an appetizing golden crust while remaining soft and airy inside. They pair perfectly with a cup of fragrant tea or coffee, creating a moment of enjoyment. Thanks to their natural ingredients, the cookies can be considered a healthy snack that provides energy and a feeling of fullness. The simple preparation method makes it accessible even for novice cooks, and its taste delights both adults and children.
1
Preheat the oven to 180 degrees. Line two baking trays with parchment paper. Sift the flour and sugar into a large bowl. Add the oats and coconut flakes and make a well in the center.
- Wheat flour: 125 g
- Sugar: 160 g
- Sweetened desiccated coconut: 9 glasss
- Rolled oats: 100 g
2
Put butter and molasses in a small saucepan. Heat on low until the ingredients dissolve and form a homogeneous mixture. Dissolve baking soda in a teaspoon of boiling water (or lemon) and immediately add it to the butter mixture. The mixture will foam up immediately. Pour it into the indentation. Mix well with a wooden spoon.
- Butter: 125 g
- Light molasses (golden syrup): 9 tablespoons
- Baking soda: 1 g
3
Scoop the dough with a tablespoon without a heap and drop (or place, depending on the consistency) it onto the baking sheet at a large distance from each other. Gently press the dough down with your fingers. Bake for 20 minutes until slightly golden. Remove from the oven and transfer to a wire rack to cool.