Oats and Coconut Cookies Recipe
These Oats and Coconut Cookies are crisp on the outside and chewy in the middle, with a delightful mix of hearty oats, sweet coconut, and fruity bursts from dried fruit. Perfect for afternoon tea or a quick snack.
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Ingredients
1 cup Margarine
1 1/2 cups Soft Brown Sugar
2 Eggs
1/2 cup Dried Fruit Cake Mix / Raisins
2 cups Wholewheat Flour
1 cup Coconut
2 cups Oats
1 tsp Baking Soda
Instructions
- Preheat your oven to 180°C.
- Cream together 1 cup margarine and 1 1/2 cups soft brown sugar until light and fluffy.
- Beat in 2 eggs until well combined.
- In a separate bowl, mix 2 cups wholewheat flour, 1 cup coconut, 2 cups oats, and 1 teaspoon baking soda.
- Add the dry ingredients to the creamed mixture and stir until fully combined.
- Stir in 1/2 cup dried fruit cake mix or raisins.
- Roll the dough into small balls and place them onto a greased or lined baking sheet.
- Flatten each ball gently with a fork.
- Bake for about 15 minutes or until lightly golden.
- Allow to cool slightly on the tray before transferring to a wire rack to cool completely.
- Once cold, store in an airtight container to keep them crisp.
Hints & Tips
- Chill the dough – If the dough feels sticky, chill it in the fridge for 20 minutes before shaping to make handling easier.
- Use desiccated coconut – For a finer texture, opt for desiccated coconut rather than shredded coconut.
- Mix up the fruit – Swap the dried fruit mix for cranberries, chopped apricots, or sultanas for different flavour twists.
- Don’t overbake – The cookies will continue to firm up as they cool, so take them out when just turning golden.
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