Oatmeal Cookies Toasted Coconut Chocolate (Print Version)
# Ingredients:
→ Cookie Dough
01 -
60 g unsalted butter, softened
02 -
40 g brown sugar
03 -
1 teaspoon vanilla extract
04 -
1/8 teaspoon almond extract
05 -
16 g all-purpose flour
06 -
1/4 teaspoon salt
07 -
53 g rolled oats
08 -
30 g flaked unsweetened coconut, lightly toasted
→ Decoration
09 -
35 g dark chocolate, melted, for drizzling
# Instructions:
01 -
Preheat oven to 175°C and line a baking sheet with a silicone baking mat or parchment paper.
02 -
In a wide pan over medium heat, toast coconut flakes while stirring until lightly golden and fragrant, about 2 to 3 minutes. Remove from heat to cool.
03 -
In a mixing bowl, combine softened butter, brown sugar, vanilla extract, almond extract, flour, and salt. Mix until smooth. Fold in rolled oats and cooled toasted coconut until just combined.
04 -
Drop spoonfuls of dough, using a teaspoon or tablespoon, onto the prepared sheet, spacing them 5 cm apart. Lightly flatten each portion with your fingers.
05 -
Bake for 10 to 12 minutes until edges are golden brown. For faster ovens, check at 7 minutes to prevent overbaking.
06 -
Allow cookies to cool on the baking mat for several minutes, then transfer to a wire rack to cool completely. Once cool, drizzle with melted chocolate and let set.
# Notes:
01 -
Allowing the cookies to cool fully before drizzling with chocolate ensures a neat finish.
02 -
Light toasting of coconut intensifies its aroma and flavor.