I love recipes that combine oats and coconut.I know that it is not one of the first flavor combinations that come to mind. But I have tried it in biscotti, cookies, granola and every time the coconut transforms the oatmeal from good old earthy and boring to nutty and interesting.
For the month of December the secret recipe club is having a special cookie carnival. Usually we can choose any recipe from our assigned blog, this time around it was all about the cookies! No complaints from me 🙂 My assigned blog easily good eats shares simple recipes that require few ingredients and are good to eat, hence the name easily good eats. With 40+ cookie recipes,choosing what to make was anything but easy! Having tried their coconut oatmeal ANZAC biscotti in a previous assignment, a chocolate version of the ANZAC seemed too good to miss. I have to say that the result was markedly different from the regular ANZAC but they were addictive nonetheless. Chocolate takes the oats and coconut mix to a whole new level and I know I will be using this flavor combo again in the near future When I was taking pictures of the cookies, my son decided to add his special touch to the picture, hence the little elephant you see in the top picture, I promised him I will use HIS picture on the blog. Promise made, promise kept 🙂
Chocolate coconut oat cookies
125g butter ½ cup plain flour 1 cup rolled oats 1 cup desiccated coconut ½ cup cocoa powder 1 cup sugar 1 tablespoon (15 ml) golden syrup (or honey) 1 teaspoon baking soda 2 tablespoons boiling water Directions
- Heat the oven to 180C
- Melt butter and golden syrup or honey in a pot or saucepan
- Add bicarbonate of soda mixed with boiling water
- Combine all dry ingredients then add melted mixture and mix well
- Roll teaspoonfuls of the mixture into balls, place on baking tray and flatten slightly
- Bake for about 12 minutes.