I don't often have baking on my mind in the summer, but sometimes the mood hits. Last week, I made these Coconut Oatmeal Mound Cookies and they were a keeper. Delicious sweet mounds of coconut and oatmeal make the perfect little bite!
I don't seem to make a lot of cookies these days. Well, if I do make cookies, they are usually chocolate chip. Those are the favourite for my teenagers. So I try to stick to what they like the best, otherwise I end up eating far too many. Always a problem. However, every now and again I stray from the favoured chocolate chip in search of something that I prefer!
Which brings me to one afternoon last week.
I found myself at a loose end and was in the mood for baking. I'd like to point out that I don't have a well stocked pantry of every baking ingredient know to man. No, I just get by on the basics. You know, our best friends. Butter, sugar and flour. Yes, with those three magic ingredients you can make just about anything.
So with coconut macaroons in mind, I started searching through the boxes of baking stuff in my island. Ummm, slim pickings. Usually, I'm better at keeping stuff on hand in the winter, but when it comes to summer I'm usually down to the bare minimum. And I mean hardly anything. Time to go shopping.
What I did find though, was a few bags of coconut. That really must have been left over from Christmas baking, hopefully this year past....eek. Never mind, we're still alive. Next up, I found some rolled oats and then plans changed. I ditched the idea of the macaroons and decided to go down the delicious oat and coconut route.
On the blog already I have lots of cookies with oats and coconuts. Two of my many favourite baking ingredients...ha. You can find Oatmeal Coconut Cookies, Pistachio Oatmeal Cookies, Everything Cookies (because I just threw everything in!), Chocolate Coconut Bars and a whole lot more.
So, with all of the cookies I've already made in mind, I thought I'd like to venture into something a little different. Why not change the Oatmeal Coconut Cookie? Sounds like a plan. I wanted a puffier cookie. Something that, in some ways, would resemble a Coconut Macaroon but with oats!
I dug out my recipe for Oatmeal Coconut Cookies and just changed a few things to attempt to achieve what I had in mind. The thing with cookies, the higher butter ratio you have to dry ingredients, the flatter and denser the cookie will be. But if you up the dry ingredient ratio, then you'll get a puffier and lighter cookie. So, that's just what I did and here you can see the result.
If a Coconut Macaroon and an Oatmeal Cookie had a baby, this would be it!
Notes about the cookies:
These just might have been a little addictive, so be forewarned.
Just want to take a minute to talk about some baking essentials. If a recipe calls for room temperature butter, use it! Sometimes, we lose patience and just throw it in straight from the fridge. But please try to resist the urge to do so in this recipe. If you use cold butter, it won't mix properly and you'll get pockets of butter not mixed up in your batter. This will melt during baking and not have the desirable effect you'll be looking for. So bring it to room temperature. If my butter is cold, I usually cut it into cubes, place it in a bowl and put it in a sunny window sill. It works a treat.
Next, I used a teaspoon to scoop out these cookies. You can make them bigger, but you may need to up the baking time a minute or two. To get the mound shape, I rolled them in a ball before placing them on the baking tray.
These cookies were rolled in coconut after shaping and then a dusted with extra coconut after baking. I recommend this for the extra coconut flavour as well as it makes them pretty! We all like our food to look good, right.
Apart from that, there's not too much to say really. A pretty straight forward and easy cookie recipe.
I'm already planning to make them again, but with drizzled chocolate. A great cookie for a treat at any time.
Happy baking friends!
Coconut Oatmeal Mound Cookies
Makes 24 / Prep time: 10 minutes / Bake time: 7 - 10 minutes (per batch)
1 Cup/225 grams butter, room temperature
1 Cup/200 grams brown sugar
1 Teaspoon vanilla
1 Cup/125 grams flour
2/3 Cup/60 grams oats
1 Cup/60 grams coconut
1 Teaspoon baking soda
Extra coconut for rolling cookies
Preheat oven to 350 degrees F. Have ready a large ungreased baking tray and set aside.
In the bowl of your electric mixer, beat the butter until smooth. Add the vanilla, egg and brown sugar. Continue to mix on high speed until all combined and smooth. About 2 minutes. In a medium bowl mix together the flour, salt, baking soda, oats and coconut. Next, stir the dry ingredients into your butter mixture.
Scoop the mixture out with a heaping teaspoon full and roll it into a ball. Roll the ball into the coconut and place on baking tray. Repeat for all cookies.
Bake in preheated oven for 7 - 10 minutes.
Sprinkle with extra coconut when removed from oven. Allow to cool on baking tray for a few minutes before transferring them to a wire rack to cool completely.
Will keep for a few days in an airtight container and can be frozen.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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