Honey coconut cookies. Perfect for including in the school lunch boxes! The Honey Coconut Cookies were too alluring, my willpower was rendered useless against them. Kieran saved the day, not to mention my waist line, by taking the remaining cookies to his work.
Create all people, cooking is indeed work which is quite soft. Besides they are indeed hobbies cooking and have ability cooking that is very good, they are also creative in mixing each dish so that it becomes dish delectable. But there are those who cannot be able to cook, so they must search and see recipes that are simple to follow.
Stir oats, peanut butter, coconut, and vanilla extract into the hot honey mixture until the peanut butter melts and the mixture is smooth.
Place the balls onto the prepared baking sheet.
If you want to make crescent-shaped cookies, first shape the ball into a cylinder, slightly pinch the middle to form a crescent shape.
You can cook Honey coconut cookies use 7 ingredients and 6 the steps. Here guides how you mix it.
The main ingredient Honey coconut cookies as follows:
- Provide 125 g of butter.
- Provide 125 g of icing sugar.
- Prepare 60 g of eggs.
- Provide 7 g of dessicated coconut.
- Provide 18 g of honey.
- You need 200 g of flour.
- Provide 7 g of baking powder.
These honey lime coconut oatmeal cookies are soft and chewy with sweet crunches of coconut flakes and hints of lime. It's almost the end of March (can't believe it!) and that means it's time for Mystery Dish reveal!! These cookies are a great alternative. Healthier, but with a little chocolate chip kick so it still feels like you're being a bit naughty.
Instructions Honey coconut cookies
- Cream butter and sugar and honey.
- Add the eggs and mix well.
- Fold in flour, baking powder and dessicated coconut..
- Using a piping bag, pipe little cookies on a line baking tray..
- Sprinkle some coconut on top of each cookies.
- Bake at 180°C for 15-20 mins.
While coconut, egg whites and sugar makes up the base of most coconut macaroons I've used honey instead for a naturally sweetened version and for it's mild almost floral taste. The key to these however is to gently heat the egg whites, honey and coconut mixture over simmering water prior to baking it. This allows the mixture to partially cook and the coconut to fully hydrate before it goes. The inspiration for these coconut biscuits was my latest soup recipe, curried butternut squash, lentil and coconut soup. I almost always bake fresh biscuits when we have soup for supper, knowing that the leftovers are going to make a great lunch for my kids the next day.