These Coconut Oatmeal Lace Cookies are delicate and crispy, with a perfect blend of coconut and oats. They're simple to make and even simpler to enjoy!
Ingredients: 1/2 cup unsalted butter. 1/2 cup granulated sugar. 1/2 cup shredded coconut. 1/2 cup quick-cooking oats. 1 tablespoon all-purpose flour. 1 tablespoon milk. 1 teaspoon vanilla extract. Pinch of salt.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the butter in a small saucepan and melt it over low heat. Add the granulated sugar and mix it in well. Take it off the heat. Break up the coconut into small pieces. Mix in the all-purpose flour, milk, vanilla extract, and a pinch of salt. Mix until everything is mixed in evenly. Place spoonfuls of the cookie batter on the baking sheet that has been prepared, leaving a few inches between each one to allow them to spread. Take the cookies out of the oven and heat it up. Bake them for 8 to 10 minutes, or until the edges turn golden brown. Take the baking sheet out of the oven and leave the cookies on it for a few minutes to cool down. This will help them get stronger. Move the cookies carefully to a wire rack to cool all the way down. As they cool, they'll get crisp. Once the cookies are completely cool, keep them in a container that won't let air in so they keep their crisp texture.
Prep Time: 15 minutes
Cook Time: 10 minutes
argaret clark aquatic center
