These crunchy coconut cookies can be made vegan or made honey and buttery depending on your preference. They’re quick to bake and taste heavenly.
They will last a few days in an airtight container, but they only ever last one day in our house, they’re just so more-ish. The oats give them an extra texture boost and help me to kid myself that they’re cholesterol-neutral.
I use whole wheat flour and soft brown sugar as I prefer the caramel and nutty flavors they add to the cookies, but if you just have all purpose flour and white granulated sugar then don’t worry, they work fine, the color will be just a little lighter.
They’re particularly decadent and lovely served, still warm, crumbled on good vanilla ice cream, or with a splodge of slightly softened ice cream sandwiched between two cookies if you need to gain some weight.
- Prep time:
- Cook time:
- Ready in:
- Yields: 16-18 cookies
- Dry Ingredients:
- 1 cup whole wheat or all purpose flour
- 1 tsp ground ginger
- 1 tsp salt
- 2 tsp baking powder
- 1/2 cup desiccated coconut
- 1/2 cup quick oats
- Caramel Ingredients:
- 1/2 cup vegan margarine or butter
- 1/2 cup soft brown sugar
- 3 tsp honey, golden or corn syrup
Silicone baking sheets save you from having to grease your cookie sheets. They make it easier to transfer your cookies to a cooling rack, and you can use your cookie sheet again quite quickly as you just need to cool it, rather than clean it before the next cookie batch – great when you’re in production mode.
If you have a lot of baking planned, and minimal kitchen space, this tiered cooling rack is brilliant, you can get plenty of cookies cool without feeling overwhelmed by the amount of surfaces they’re covering.
- Preheat the oven to 350F/180C/Gas 4
- Grease two cookie sheets or line with baking mats and sprinkle with flour
- Measure out all the “dry ingredients” and mix them well in a bowl
- Set them aside
- Measure out the caramel ingredients into a medium saucepan
- Warm gently over a low heat, stirring, until the butter/margarine has melted
- Keep stirring and raise the heat a little until the sugar is dissolved in the butter
- At this stage you should have a smooth liquid like caramel
- Remove from the heat and mix in the “dry ingredients”
- Keep stirring until all the dry ingredients are absorbed into the dough
- Use a spoon to scoop out roughly 2tbsp sized balls of dough, rolling them in you hands if you need to
- Put them on the cookie sheets, spread apart, with no more than 9 per sheet, you want to give them room to spread
- Bake in the oven for ten minutes
- Take them out and leave for 5 minutes to cool before moving to a wire cooling rack to cool fully
- Eat now or store in an airtight container for a few days, or wrap and gift.
Turn your cookies into lovely handmade gifts with cookie boxes. If you are feeling creative you can make your own – design and print the cardboard to fashion a lovely box or pick up some cheap generic ones and color them in. You can always claim you got the kids to do it if they turn out looking ropey.