I found a box of fresh, shredded coconut in the fridge which no one had used it and hence it had become slightly damp from being in the fridge for so long. The best thing about nuts and other accondiments like shredded coconut is that you can roast them until they no longer smell or taste old. And then feel free to use them for cookies, brownies or just as simple garnish. This cookie recipe is a simple one that comes from a favourite book of mine. I baked double batches and now I have a huge tin full of coconut oat cookies- almost 50 of them. That’s the great thing about cookies. You can make a bunch and if stored properly, they will stay fresh for weeks. Unlike cupcakes which need to go into your stomach all at once so that they don’t spoil.
“A balanced diet is a cookie in each hand”
It’s a bit difficult to flatten the cookies after you drop spoonfuls of them onto the baking sheet. I tried to use the bottom of a glass as mentioned in the recipe but found it really annoying as the batter kept getting stuck to the glass. Then I tried a fork and found that to be a better idea. Don’t count on getting them round though. These will remain as shapeless cookies.
Try them out and feel free to let me know how they turn out!