A co-worker is getting married in a few weeks so the office threw her a bridal shower. I offered to make cookies and I got wind that she likes coconut, so when I spotted these Vanishing Oatmeal Coconut Cookies on Blonde Ambition in the Kitchen, I figured they would be perfect!
I was very pleased with the texture: somewhat thin cookies with a chewy middle and crisp on the top and bottom. Since I am a lover of chunks, I think next time I will add some mini-chocolate chips and bump up the amount of coconut. That said, these cookies were great the way they were. The almond extract added an interesting yet subtle flavor and the addition of the coarse sugar jazzed them up!
Vanishing Oatmeal Coconut Cookies:
- 2 sticks butter, at room temperature
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups oatmeal
- 3/4 cup of sweetened flaked coconut
- sanding sugar (optional)
Preheat oven to 350 F.
In large bowl, beat butter and sugars until creamy. Add eggs one at a time and beat well after each. Add almond and vanilla extract.
Combine flour, baking soda and salt together in small bowl and mix well. Slowly add flour mixture to butter/sugar/egg mixture until thoroughly incorporated. Stir in oats and coconut.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Slightly flatten each using the bottom of a glass and top with sanding sugar.
Bake 10 to 12 minutes or until light golden brown. Cool for one minute on cookie sheets and then remove to wire rack. Cool completely on rack. Store tightly covered.