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.
1
Break the coconut, cut it into pieces, pour hot water over it, and let it sit for about an hour.
- Coconut flesh: 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.
- Oat groats: 60 g
- Coconut flesh: 200 g
- Oat groats: 60 g
4
Add eggs and semolina. Mix.
- 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.