Oatmeal coconut cookies
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Magic cookies – they always disappear the first day you bake them. I know that Forelle has cookies alike, just even better – with nuts. But now I’m ok without nuts 🙂 I eat them, just because of my new allergy I’m looking at all ingredients carefully. You should really try them 🙂 And today after a hard day and looking forward more hard working week I understand that life is still beautiful 🙂 Maybe it”s because of yesterday read quote “Everything will be ok. If things are not OK, than it”s not the end.”
Oatmeal coconut cookies
Yields: 20 cookies
Calories: 112 kcal / cookie
1 cup = 237 ml
- 1 cup all purpose flour
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 1 cup shredded coconut
- 1 cup quick cooking oats
- 1/2 cup butter
- 1/2 cup sugar
- Preheat the oven to 180°C. Line baking trays with baking sheet.
- In a large bowl sift together the flour, baking powder and salt.
- Stir in the coconut and oats.
- Melt butter with the sugar in a small saucepan over medium heat.
- Remove it from the stove and let it cool for 2 minutes. Pour the melted butter mixture to the dry ingredients and mix well with a spatula.
- Roll into balls the size of walnuts and place 2-3 cm apart on the baking sheet and flatten it slightly with a fork.
- Bake for 15-20 minutes, or until golden brown.
- Let cookies cool on the sheets until they firm slightly. Then using a spatula carefully lift the cookies and transfer them to a cooling rack to cool completely.
Source: Eggless cooking
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