Toasted Coconut Oatmeal Cookies
Sweetened toasted coconut flakes, oatmeal with a dark chocolate drizzle. These lightly sweetened bite-sized cookies are sure to please any coconut oatmeal cookie fan!
Equipment
- Stand Mixer
- Cookie Sheets
- Mini Cookie Scoop
Ingredients
- 1 stick unsalted butter softened
- 3 tbsp white sugar
- 3 tbsp brown sugar
- 1 cup all-purpose flour
- 3/4 cup old fashioned rolled oats
- 3/8 cup toasted sweetened coconut shreds
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp milk
- 1/8 tsp coconut extract
- 1/4 tsp vanilla extract
- 1/2 of a 3.5 oz 72 % dark chocolate bar for the drizzle
Instructions
- Line 2 cookie sheets with parchment paper and set oven to 375 degrees.
- In a medium bowl combine flour, oats, toasted coconut shreds, salt, baking powder, and baking soda, set aside.
- In a stand mixed combine butter and sugars until creamy. Add extracts and milk and mix until combined.
- Add flour mixture to butter mixture and mix until dough forms.
- With a small, or mini cookie scoop form balls and slightly smoosh down.
- Bake 8-10 mins, rotating halfway through. The cookies are done when they are lightly browned around the edges. Allow to fully cool before drizzling dark chocolate.
- Melt half of a 3.5 oz 72% dark chocolate bar and mix with a spoon until smooth and no lumps. Take a small cookie sheet and line with parchment paper line your cookies on the sheet pan and with the spoon drizzle the chocolate over each cookie. Put your sheet pan with cookies in the freezer for 5 to 10 mins until the chocolate is set. Repeat the process if you could not fit all cookies on a cookie sheet.
Notes
Keep in an airtight container for 1-2 weeks.