Delicious Coconut-Apricot and Oat Cookies Recipe
Cooking up a storm, I've stumbled upon a remarkable baking experiment that's worth sharing - these double coconut cookies are truly a game-changer! I'm over-the-top thrilled to unleash this tasty secret on you.
These aren't your garden-variety oatmeal cookies. I opted for an intense coconut flavor, using both virgin coconut oil and shredded coconut. The sweet and tangy slab apricots provide a fantastic contrast to the rich and chewy dough, resulting in an amazing balance of flavors. And the best part? One of these large cookies is enough to satisfy your sweet tooth cravings. While the cookies are big, the recipe yields a manageable dozen cookies, requiring only one baking sheet.
Parchment paper is a must-have when you're baking cookies. It's nonstick, so cleanup is a breeze. Parchment paper, silpat baking sheets? Nah, forget about 'em! Parchment is way more versatile - you can cut it to fit any baking vessel! It's not expensive, and a roll goes a long way. You can find it in the baking aisle of your grocery store, or at any cookware shop worth its salt.
As for the slab apricots, they might be hard to track down, but trust me, they're worth seeking out! They start out as extremely ripe Blenheim apricots and end up flatter than traditional dried apricots. I buy mine at C J Olson's fruit stand in Sunnyvale, California, but if you can't make it there, you can order them online.
- Yield: 12 large (3 1/4″ diameter) cookies
- Difficulty: Easy
- Total: 90 minutes
- Active: 30 minutes
Ingredients (9)
- 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
- In a medium bowl, stir the coconut oil and sugar until evenly mixed and no lumps of coconut oil remain.
- Add the egg, and stir to combine. Next, mix in the flour, baking soda, and salt.
- Fold in the oats, coconut, and apricots.
- Cut a piece of parchment paper about a foot wide. Put the cookie dough in the center of the parchment paper, and use your hands to form it into a log. Roll up the parchment paper, twist the ends tightly, and refrigerate for one hour.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the cookie dough into twelve rounds, and place on baking sheet, spaced evenly. Bake for about 15 minutes, until very lightly browned. Remove from the oven, and allow to cool on the baking sheet for 2 minutes, then transfer to a cooling rack.
If you can't find slab apricots, consider using dried apricots or apricot jam for a similar flavor profile. Experiment with these alternative ingredients and create your own masterpiece!
Here are four sentences that follow from the provided text and contain the given words:
- Occasionally, opt for an unique twist on traditional oatmeal cookies by adding coconut and slab apricots, as demonstrated in this baking experiment for double coconut cookies.
- This recipe is a great option for those seeking an 'uncategorized' dessert that not only offers a delicious taste from various components, but also a nutrition boost with whole wheat pastry flour and unsweetened coconut.
- The h3-titled section "Ingredients" reveals the necessary items for this baking project, including organic cane sugar, rolled oats, and shredded unsweetened coconut, among others.
- While the large cookies are undeniably indulgent, using parchment paper not only ensures an easy cleanup process but also allows for a more manageable baking experience with only one needed for the recipe.
