Coconut And Oat Cookies – a delicious recipe with butter, brown sugar, egg, hazelnuts, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, beat softened butter with the sugar until smooth and creamy.
2
Mix in the egg.
3
Add hazelnuts, flour, baking powder, oats and coconut.
4
Mix well. Shape dough into a ball and roll into a cylinder.
5
Wrap in plastic wrap.
6
Refrigerate for 30 minutes.
7
After 30 minutes, remove from refrigerator, remove plastic, and cut into 0.5 cm (approximately 1/4 inch) thick slices.
8
Preheat oven to 180u00b0C (approximately 350u00b0F).
9
Place cookies on a baking sheet lined with parchment paper and bake for 10 minutes.
10
In the middle of the baking, flatten the biscuits with the back of a spoon.
11
Cool cookies on a wire rack. Store in an air-tight container.
479
kcal
Calories
24
g
Fat
62
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 7 tablespoons softened butter, 11/16 cup brown sugar, 1 egg, 1/2 cup hazelnuts, and more.
Yes, Coconut And Oat Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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