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oatmeal cherry coconutty cookies

First bite tastes like a simple delicious oatmeal butter cookie, not a bad thing…but as you savor that first bite (if you can) you will notice the tart cherries, and then most likely exclaim (as most did) “hmmm…what’s in these?”  Coconut I say.  “wow they are really good!”  And they really are.  They are.  I found the recipe in David Lebovitz beautiful book Ripe for Dessert and although a very simple cookie to make, they are full of such awesome flavor and texture that most smile after that first bite.  Even me, and I don’t even like coconut.  But it is subtle.  These are dense and hearty and oh soooo good chopped up and dropped into my vanilla ice cream.  Enjoy-

oatmeal cherry coconutty cookies (slightly adapted from Ripe for Dessert by David Lebovitz):

1 1/4 cups flour
1 cup rolled oats
1 cup firmly packed light brown sugar
1 cup dried shredded coconut (sweet or not – I used unsweet)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dried tart cherries (or cranberries, or chopped apricots)
3 tablespoons water
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup Lyle’s Golden Syrup (avail in well stocked supermarkets)

Preheat oven 350 degrees and place rack in center of oven.  Line baking sheet with parchment.

In a large bowl, mix together the flour, oats, brown sugar,coconut, baking soda, salt and cherries.

Mix together the water, melted butter and Golden Syrup and pour into the dry ingredients.  Mix until dry ingredients are incorporated.

Roll the dough into 1 1/4 inch balls and place on baking sheet.  Flatten slightly to form 2 inch disks.  Bake for about 12-15 minute until the cookies are a nice light brown.  And otate the pan midway through cooking.  If you place 2 pans in at once, baking time may be longer.

Let cool on rack.  Eat.

These store well for about 3 days in an airtight container.  And remember you can roll the dough into a log and place in fridge or freezer to bake fresh the next time you want them…look at the oatmeal raisin post (the bottom of it) for pictures and directions.

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4 Comments

  1. Rachel

    6 years ago

    Mmmmm. Since I actually have shredded coconut, and since I’m simmering a pot of healthy ginger and lentil soup as I write, I may just try these sweet yummies – with cranberries. I don’t have Lyle’s, tho, so I will mix together a little corn syrup and molasses. And I’ll share my results after lunch . . . Thanks!
    About how many did you get from this recipe? That helps me a lot, knowing what type of volume I’m going to be looking at when I’m done. Can’t wait!

    Reply
  2. Rachel

    6 years ago

    Well these are just delightful! “Chewy yumminess,” says Melanie. Easy, says me. One bowl. Hardly a lot of butter for the 36 cookies I got out of this recipe. Total win of a cookie. You are so good not only at finding the best recipes out there, but then sharing them too. Thanks!

    Reply
  3. Sylvie

    6 years ago

    so good. the cherries are extra good. I don’t even like coconut and I liked them!!!!

    P.S. you like everything in your ice cream!!!!!!!!!!!!!

    Reply
  4. Marina

    6 years ago

    can’t wait to try these mostly because I saw Lyle’s in there. It’s my favorite pancake topping most of all.

    Reply

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