Food Network Magazine - (12)December 2020

COCONUT-OAT COOKIES

ACTIVE: 40 min l TOTAL: 1 hr 15 min (plus cooling)

MAKES: about 24

1½ cups unsweetened coconut flakes

½ cup granulated sugar

1½ sticks (12 tablespoons) unsalted butter

¼ cup packed dark brown sugar

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon pure coconut extract

½ cup rolled oats

1 cup all-purpose flour

2 ounces semisweet chocolate, chopped

1. Position racks in the upper and lower thirds
   of the oven and preheat to 350 ̊. Line 2 baking
   sheets with parchment paper. Combine
   ½ cup coconut flakes with the granulated sugar
   in a blender and process until the sugar is finely
   ground and the coconut is in very small pieces.


2. Put the butter in a large microwave-safe bowl
   and microwave until melted; let cool slightly.
   Stir in the coconut-sugar mixture, brown sugar,
   salt, baking soda and coconut extract, then
   stir in the oats. Add the flour and ½ cup
   coconut flakes and stir to combine.


3. Scoop heaping tablespoonfuls of dough and
   gently shape into balls. Arrange about 2 inches
   apart on the baking sheets. Bake, switching the
   pans halfway through, until the cookies are set
   around the edges and the centers are puffy,
   16 to 18 minutes. Let cool 3 to 5 minutes
   on the pans, then remove to a rack to cool
   completely. (For crunchy cookies, gently flatten
   the dough balls and bake until browned all over,
   18 to 20 minutes.)


4. Put the remaining ½ cup coconut flakes in
   a medium skillet and cook over medium heat,
   stirring, until toasted, 5 to 7 minutes; let cool.
   Put the chocolate in a microwave-safe bowl
   and microwave in 30-second intervals, stirring,
   until melted and smooth. Transfer to a small
   resealable plastic bag and snip a corner.
   Drizzle the chocolate over the cookies, then
   sprinkle with the toasted coconut. Let the
   chocolate set, 10 to 15 minutes.

coconut

130 FOOD NETWORK MAGAZINE ●DECEMBER 2020