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! They are easy to make and they freeze great for keeping on hand when you’d like a small treat.
I don’t seem to make a lot of cookies these days. Well, if I do make cookies, they are usually Chocolate Chip Cookies. Those are the favourite for my teenagers. Or even the Chocolate chip Oatmeal Cookies, which everyone loves. 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!
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.
And these cookies are a bit like If a Coconut Macaroon and an Oatmeal Cookie had a baby, this would be it!
Yes, that’s what they are like….hahaha!
Notes about the cookies
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!
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Coconut Oatmeal Mounds
Ingredients
- 1 Cup butter room temperature
- 1 Egg
- 1 Cup brown sugar
- 1 Teaspoon vanilla
- 1 Cup flour
- 2/3 Cup oats
- 1 Cup coconut
- Pinch salt
- 1 Teaspoon baking soda
- Extra coconut for rolling cookies
Instructions
- 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.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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