Sweet Coconut Oat Cookies (Printable Version)
Australian-style cookies made with oats and coconut, sandwiched with smooth chocolate. A timeless snack for your coffee break.
# Ingredients:
→ Base Layer
01 -
100 g quick oats (around 1 1/4 cups)
02 -
57 g of finely shredded coconut (about 2/3 cup)
03 -
1/4 teaspoon salt
04 -
115 g unsalted butter (1/2 cup)
05 -
130 g all-purpose flour (equals 1 cup)
06 -
1 teaspoon baking soda
07 -
150 g white sugar (about 3/4 cup)
08 -
1 1/2 tablespoons plain water
09 -
1/4 cup golden syrup (weighs 100 g)
→ Filling Topping
10 -
200 g milk chocolate
# Steps:
01 -
Set oven to 180C (350F). Cover 2-3 trays with parchment, and whisk together all the dry ingredients.
02 -
Warm the butter, syrup, and water over low heat until melted (not bubbling). Stir in baking soda, mix until foamy, and set aside.
03 -
Pour wet mix into the dry mix. Stir until combined. Leave it for 5-10 minutes to thicken.
04 -
Scoop about 2 teaspoons per cookie, rolling them into balls. Space them 2 inches apart, press down slightly, and bake for 12-14 minutes until they're golden brown.
05 -
Melt chocolate once cookies cool. Spread about 1/2-1 teaspoon of chocolate on one cookie, top it with another, and let them cool until firm.
# Notes:
01 -
You can swap golden syrup with honey, treacle, or brown rice syrup.
02 -
The cookies will expand to nearly double their size while baking.
03 -
Shape the cookies with a cutter while they're still warm.