Oatmeal Coconut Cookies

Overview

This oatmeal coconut biscuit has a very crispy texture, and the smell of oatmeal fills the kitchen when it's just baked. You'll fall in love with it once you try it. It can be used as a snack for children, paired with a cup of coffee or tea as an afternoon snack, carried when traveling, to replenish energy, etc. The addition of oatmeal makes it more nutritious and crispier in taste. The amount of sugar in the recipe can be slightly reduced according to personal preference.

Tags

• baking
• breakfast
• afternoon tea
• butter
• coconut
• hot water
• low gluten flour
• sugar
• syrup
• whole grain large oatmeal
• baking soda

Ingredients

Steps

1. 1 Reserve raw materials.

   

2. 2 Melt the butter over water, let it cool, then add the syrup and stir evenly.

   

3. 3 Make the baking soda in hot water and pour it into the butter syrup.

   

4. 4 Pour 65 grams of MyllynParas whole grain oatmeal, 10 grams of shredded coconut, 45 grams of low-gluten flour, and 40 grams of sugar into a large bowl.

   

5. 5 Mix well with a whisk.

   

6. 6 Add the melted liquid to step 4.

   

7. 7 Mix evenly with a spoon.

   

8. 8 Take 10 grams and roll it into a ball.

   

9. 9 Then flatten it into a round piece of about 4 cm and place it on the baking sheet.

   

10. 10 Place in a preheated 160 degree oven, middle rack.

    

11. 11 Bake for about 15 minutes until golden brown.

    

12. 12 Take it out and let it cool before eating.