These crunchy satisfying cookies are very simple to make. They don't need much sugar because the coconut shreds are already sweetened. I also felt they are a little healthier because of the oats.
I came across this recipe from my new favourite eggless recipe blog. I made a small adjustment and I think they turned out great. I replaced the granulated sugar with brown sugar and reduced the amount to 1/4 cup from 3/4 cup.
1 cup flour
1/2 cup sweetened coconut
1/2 oats (quick cook)
1/8 tsp salt
1/2 tsp baking soda
3/4 cup butter
1/4 cup brown sugar
2 tbsp honey
Set oven to 350 degrees.
Combine the flour, coconut, oats and salt and baking soda together in a bowl.
Melt the butter in a pot on the stove and add the brown sugar and honey to it. Let it combine and then cool for 2 minutes before adding it to the dry ingredients.
I found the mixture a little dry when I made it so I added some water to it to help it combine better. Two to three tablespoons did the trick.
Roll out round balls (walnut size) and flatten on baking sheet and put in the oven for 11-13 minutes or until brown.
These cookies are disappearing fast. I would definitely make them again. You could add chocolate chips or raisins to them for a nice variation.
I've submitted this post for the Cakes and Cookies food blog event hosted by the Indian Vegetarian Kitchen.