Oat coconut cookies

Name: Oat coconut cookies
Cook time: 50 min
Total time: 50 min
Yield: 20
Ingredients: 150 g soft butter; 200 g demerara sugar; 5 TSP light syrup; 7-10 Tbsp Salt; 150 g Flour; 100 g crunchy oats; 100 g Coconut flake; 1 TEASPOON Baking Powder; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 20

150 g soft butter
200 g demerara sugar
5 TSP light syrup
7-10 Tbsp Salt
150 g Flour
100 g crunchy oats
100 g Coconut flake
1 TEASPOON Baking Powder
baking paper

Directions

1
Whisk butter, sugar, syrup and 1 pinch of salt until creamy. Mix flour, oat flakes, grated coconut and baking powder. Knead into the sugar-butter mixture with the dough hooks of the mixer.
2
Form approx. 20 balls (5 cm Ø) with a tablespoon. Put them on a tray and put them in the freezer for about 1 1⁄2 hours.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line baking tray with baking paper. Place 10 balls on the baking tray with a large distance between them (as the balls will melt). Bake in a hot oven for approx. 15 minutes.
4
Take out and let it cool down on a cake rack. Bake the remaining cookies in the same way.