Coconut Love

Oatmeal Cookies with Toasted Coconut and Bittersweet Chocolate

I can’t seem to get enough of coconut these days, as evidenced by my recent posts for Pineapple Coconut Cream Pie and Love-My-Butt-the-Way-It-Is Bars — and by several extreme closeups of the stuff found on my digital camera.

I lust it.

And I lust it even more toasted (the coconut, that is, not me).

A pile of goodness, ready to be folded into oatmeal cookie dough.

So, given my lack of self-control when it comes to the white stuff and my surplus of old-fashioned rolled oats, I decided oatmeal cookies with toasted coconut were the way to go this week. They baked up chewy (in the middle) and crisp (along the edge) and after downing a few with a glass of cold milk, these swiftly became my favorite cookies. This week, anyway.

Oatmeal Cookies with Toasted Coconut
(adapted from Ghirardelli’s recipe for oatmeal chocolate chip cookies)

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg

1 cup (2 sticks) butter, softened
3/4 cup packed brown sugar
1/2 granulated sugar
1 large egg, lightly beaten
1 1/2 teaspoons vanilla
3 cups old-fashioned rolled oats
2 cups bittersweet chocolate chunks
1 1/2 cups flaked coconut, toasted*

Preheat oven to 375 degrees.

In small bowl, whisk together flour, baking soda, spices and salt. Set aside.

In large bowl, cream butter and sugars until light and fluffy. Mix in vanilla and egg until just combined.

Add flour mixture, mixing to combine.

Stir in oats.

Fold in chocolate chips.

Gently fold in toasted coconut.

Drop by rounded tablespoon — I use a 1-inch scoop (I like ’em jumbo and uniformly jumbo at that) — onto ungreased, cool-to-the-touch cookie sheets.

Dough love. (Truth be told, I give the dough balls a smoosh with the back of the scoop after placing on the cookie sheet.)

Bake for 8-11 minutes, depending on how chewy or crispy you like your cookies.

Let cool for about a minute on the cookie sheets, then transfer to wire racks to cool completely.


(*To toast coconut, spread flakes evenly on ungreased cookie sheet and bake in 375-degree oven for about 5 minutes, giving the flakes a toss every couple of minutes. Let cool completely before using in recipe.)

Who Doesn't Love a Hybrid?

Cookie of the Week: Installment 3

Banana Oatmeal White Chocolate Chunkers are perfect for the lunchbox.

Bananas are a staple in this house. I may have mentioned this a time or two, or 40, before, but it really bears repeating. We eat them just as they are and in smoothies, but there are usually a few overripe ones kicking around. I show them no mercy. It’s to the oven for those slightly-past-their-prime bananas, to be gobbled up in muffins, quick bread and, today, cookies. (See the link in the index at left, cleverly titled “banana,” for older banana-related posts.)
These cookies, the third installment in my we’ll-see-how-long-this-lasts Cookie of the Week series, reflect my love of banana bread and chewy oatmeal cookies. They also reflect my freaked-out realization this morning that we are out of eggs. 
Eggs. Of all things. 
Anyway, I improvised, and they turned out as I had hoped. A little chewy and oat-riddled. A little banana bread-y. A lot yummy.
Banana Oatmeal White Chocolate Chunkers
2 medium very ripe bananas, mashed
1 cup (2 sticks) butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
1/4 cup boiling water
1 teaspoon baking soda
4 cups rolled oats
12 ounces white chocolate, roughly chopped (I used 3 Ghirardelli bars)
Preheat oven to 375 degrees.
In small bowl, whisk together flour, spices and salt. Set aside.
In large bowl, cream butter and sugars until fluffy. Add mashed banana and vanilla, beating well. Add flour mixture, but don’t mix in just yet.
Dissolve baking soda in water. Add this concoction with flour mixture to bowl with the rest of the party, and stir to combine.
Stir in rolled oats and white chocolate chunks.
Drop by rounded tablespoonfuls (or use a scoop, like I did) onto cookie sheets. Flatten mounds of dough with back of spoon/scoop.
Bake in preheated oven for 9-10 minutes. Leave cookies to cool on sheet for about a minute before transferring to wire racks to cool completely.