She Strengthens

Coconut Oatmeal Cookies with a Twist: A Game-Changer in the World of Baking

As a self-proclaimed cook with a passion for experimentation, I’m thrilled to share a recipe that has truly exceeded my expectations. These coconut oatmeal cookies are a far cry from your average batch, boasting a unique flavor profile that will leave you craving more.

The Magic of Double Coconut Flavor

By incorporating both virgin coconut oil and shredded coconut, I’ve achieved a rich, chewy dough that’s perfectly balanced by the sweet and tangy flavor of slab apricots. The result is a cookie that’s both indulgent and refreshing.

The Benefits of Baking with Parchment Paper

Before we dive into the recipe, let’s talk about the importance of parchment paper in the baking process. Not only is it infallibly nonstick, but it also makes cleanup a breeze. Plus, its versatility allows you to cut it to fit any baking vessel, making it a must-have in your kitchen arsenal.

Sourcing the Perfect Ingredients

While slab apricots may require a bit more effort to find, trust me when I say they’re worth the hunt. These delicate, flattened apricots add a unique texture and flavor to the cookies. If you’re unable to find them locally, consider ordering online from a reputable supplier.

Recipe Details

Yield: 12 large (3 1/4″ diameter) cookies
Difficulty: Easy
Total Time: 90 minutes
Active Time: 30 minutes

Ingredients:

• 1/2 C. virgin coconut oil
• 1/2 C. organic cane sugar
• 1 large egg
• 3/4 C. whole wheat pastry flour
• 1/2 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 1/2 C. rolled oats
• 1/2 C. shredded unsweetened coconut
• 1/2 C. slab apricots, roughly chopped

Instructions:

1. Combine Wet Ingredients: In a medium bowl, stir together coconut oil and sugar until smooth. Add the egg, mixing until fully incorporated.
2. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
3. Combine Wet and Dry Ingredients: Fold the dry ingredients into the wet ingredients until just combined.
4. Add Oats, Coconut, and Apricots: Fold in the oats, coconut, and apricots until a dough forms.
5. Chill and Bake: Refrigerate the dough for 1 hour, then slice into 12 rounds and bake at 350F for 15 minutes, or until lightly browned.

Get ready to indulge in a cookie that’s truly one-of-a-kind!