Coconut Apricot Oatmeal Cookies
It’s been a while since I’ve stopped in to chat with you all - I hope you had a wonderful holiday season. I certainly enjoyed mine, especially having a whole SIX days off of work! The last time I had that many consecutive days out of the office was, well, never! Not since I was in college, which at this point was years ago, so it was a very welcome break. And during that time, I did LOADS of baking… and subsequent eating, and then more baking, and then more eating. It was fabulous.
These cookies were inspired by a simple request from my Mom. During a visit to Boston with my Grandma for a girls weekend shortly before Christmas, we visited a bakery near my office, where she tried a Coconut Apricot cookie that she loved. She said she’d tried to replicate it once at home but the cookies weren’t quite what she wanted, so I decided to take a stab at it myself.
I found this recipe for Chewy Chocolate Chunk Coconut Oatmeal Cookies, made exclusively with coconut oil, and decided it seemed like a good starting place. I’ve been doing a lot more with coconut oil lately, and I really like to experiment with it in baking. Add in some whole wheat flour and apricots, and subtract some chocolate chips (much to my chagrin), and the recipe was complete!
These cookies came out really well, and I absolutely loved the coconut flavor that came through. The texture is nice and hearty, with the combination of oats and shredded coconut. I think the addition of whole wheat flour was a good one, because these cookies can really stand up to that nutty flavor. Crispy edges yielded to a dense and slightly chewy center, with chunks of tender apricot throughout.Even after a few days as they started to dry out a bit, the flavor was fantastic, and I generally won’t eat a stale cookie. Good stuff! I had thought about dipping the bottoms in chocolate, just because I can never leave well enough alone, but they don’t need it. I might try it someday though, just to have an excuse to make these yummy cookies again.
Ingredients
- 1 1/4 cup quick oats (not rolled oats)
- 1 cup all-purpose flour
- 1/4 whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup melted coconut oil
- 3/4 cup dark brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon milk (whatever kind you have on hand, dairy or non-dairy)
- 1 cup shredded coconut (I used unsweetened, you could try it sweetened)
- 1/2 cup dried apricots, roughly chopped
Directions
- Directions
- Preheat oven to 350 degrees F.
- In medium bowl, mix together both flours, quick oats, baking soda and salt. Set aside.
- In bowl of an electric mixer fitted with the paddle attachment, beat together the melted coconut oil and brown sugar until smooth. Add in the egg, milk and vanilla, and continue to beat for another couple of minutes until smooth.
- Add the dry ingredients to the wet ingredients, and mix again until just combined. Add in the shredded coconut and dried apricots, and mix once more just to incorporate.
- Portion dough with a cookie scoop or large rounded tablespoon onto an ungreased cookie sheet. Bake for 9-11 minutes, or until the edges are just golden brown, and the centers are set. Take care not to over-bake, or you’ll have a much crispier cookie.
- Remove from the oven and let cook on your baking sheet for a few minutes, then transfer to a wire rack to cool completely.
http://www.sweetlyserendipity.com/miscellaneous/coconut-apricot-oatmeal-cookies
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