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.Pin It