When I have guests, I make them; otherwise, I avoid because I can’t resist eating them all…they’re so delicious they disappear in a blinking eyelash.
Also suitable for vegans!
Coconut and Oat Cookies
- Preparation time: 20 minutes
- Ingredients for about 24 cookies
- Difficulty: Easy recipe
- Ingredients
- 100 grams of oat flakes
- 100 grams of coconut flakes (if you can’t find them, shredded coconut will do)
- 100 grams of pecans
- 100 grams of almonds
- 100 grams of dark chocolate chips
- 200 grams of condensed coconut milk
- 100 grams of dark chocolate
- Instructions
- Preheat the oven to 160°C (320°F).
- Coarsely chop the walnuts and almonds.
- In a bowl, combine the oat flakes, coconut flakes, dried fruit, and chocolate chips. Add the condensed coconut milk and mix well. The mixture will remain grainy.
- Using a spoon, pour small mounds of the mixture onto a baking sheet lined with parchment paper.
- Bake for about twelve minutes.
- Let them cool before removing them from the parchment paper, otherwise they will crumble.
- Meanwhile, melt the dark chocolate in a double boiler. Dip the bottom of the cake in the chocolate and return it to dry on the parchment paper
Tips to ensure the success of the dish:
- You can also use other dried fruit.
- For a sweeter flavor, you can use milk chocolate.
- Coconut flakes and condensed coconut milk are available in specialty stores. You can also substitute coconut flour (shredded coconut) and regular condensed milk; they will be equally delicious, but the latter is not vegan.
- Baking times are approximate because every oven cooks differently. Don’t let them get too dark because burnt coconut is very bitter.
