Skip to main content

Coconut Oatmeal Cookies


Coconut Oatmeal Cookies
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 56.

It has been awhile since I've made cookies. I came across a bag of coconut in the refrigerator and decided to do something with it. These are described by Maida as "old-fashioned, plain, homey". They are very easy to make. They are buttery and stay soft after they have cooled. I don't think I've ever had an oatmeal cookies that I haven't liked. This is a good one to add to the collection!

2 1/2 cups sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
8 oz. (2 sticks) unsalted butter, softened
1/2 tsp. vanilla extract
1 cup light or dark brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1 cup quick-cooking (not instant) rolled oats
1 cup shredded coconut, firmly packed (sweet or unsweet)

Adjust racks to divide the oven into thirds and preheat to 350. Line cookie sheets with aluminum foil or parchment.

Sift together the flour, baking powder, baking soda, salt and cinnamon and set aside.

Cream the butter and add the vanilla.
Beat in both the brown sugar and the white sugar.
    
Add the eggs, one at a time, mixing well.
On lowest speed, add the sifted flour mixture.
Remove the bowl from the mixer stand and stir in the oats with a wooden spoon.
Stir in the coconut.
Use a rounded teaspoon for each cookie. Place them 2-3 inches apart on the lined cookies sheets. Do not flatten the tops (they will do that during baking). Bake for 12-15 minutes until they are golden brown all over. The cookies will still be soft but will firm up as they cool.
Let the baked cookies stand on the sheet for a few seconds to firm up slightly before you remove them. Use a wide metal spatula to transfer to racks to cool.

Labels:

Comments

Mrs Chronic-Shock said…
Do you happen to know how many cookies this recipe makes? Thanks :)
June 4, 2013 at 9:09 AM
Phillip Oliver said…
I think around 30. I don't have access to my book but will check it as soon as I'm back at home.
June 4, 2013 at 9:17 PM
Minihaha said…
How long do you think is the shelf life of the cookies?
June 3, 2016 at 8:31 PM
Phillip Oliver said…
Minihaha, I think they would be good for several weeks stored in an airtight container.
June 4, 2016 at 2:44 PM
Post a Comment

Popular posts from this blog

Palm Beach Brownies with Chocolate Covered Mints

Palm Beach Brownies with Chocolate Covered Mints Source:  Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.) , pg. viii. I made these brownies again a few days ago and they were just as good as ever. This time I made half with York Peppermint Patties and the other half with Andes mints. There wasn't a noticeable difference in taste. The ones with the Andes mints were pretty with the mint green color but the ones with Yorks are equally pretty. When Maida Heatter's first book (the above-mentioned title) won the James Beard Cookbook Hall of Fame Award in 1998, she accepted her award on stage and began to toss out these brownies to the audience. Everybody clamored for one and went wild. The original recipe came from a local deli in her area and did not include the mints (that recipe is available in the first edition of this book). She tinkered with the recipe and added the mints which do not melt during baking. I've been itching to ...
9 comments
Read more

Mulattoes

Mulattoes Source:  Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.) , pg. 199. Of the hundreds of Maida Heatter cookie recipes, this may be the most famous. These are chunky but soft, extremely chocolaty,  full of nuts and chocolate chips. Sinfully delicious! They are easy to make. The trickiest part may be the baking time. After making them numerous times, I have learned to only bake them 10 or 11 minutes at the most, then remove them and allow them to sit on the hot baking pan for about 5 minutes. They will be extremely soft to the touch but eventually they firm up nicely.  I just use my hand mixer for these. Although the recipe states that it makes 18 large cookies, I find that the yield is slightly higher, even when making them fairly large. I use a tablespoon scoop to form the cookies. 2 oz. unsweetened chocolate 6 oz. semi-sweet chocolate 3 oz. (3/4 stick) butter 1/4 cup sifted all-purpose flour 1 tsp. baking pow...
12 comments
Read more

Frozen Chocolate Mousse

Source:  Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.) , pg. 228. Here is a dessert sure to make any chocoholic swoon. Silky and decadent, this frozen mousse is like a rich chocolate ice cream. It is really easy to make - all the folding required will give you a workout but it is worth it! The crust can be made with crushed wafer cookies or you could even buy a ready-made crust. If doing your own, the instructions say to apply the crumbs around the sides of the pan (use a springform pan) but I did not do this - I just made a bottom layer. You will have to run a sharp knife around the pan before releasing the catch on the pan. The mousse is soft (even after freezing) and it will need to be put back in the freezer as soon as possible after serving. Maida Heatter recommends covering the mousse with either whipped cream, strawberries or chocolate leaves. I did not do either, it looks lovely without a topping. Crust 8 oz. choc...
5 comments
Read more