Prep 30 mins
Cook 12 mins
I found these from the foodtv 12 days of cookies Christmas collection. I am a sucker for anything with coconut - and these did not disappoint me at all. Even my husband who is not a huge coconut fan devoured these tasty morsels. The mixture of the peanut butter taste and coconut is very nice together. Please try these - you will not be disappointed.
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1 teaspoon fine salt
- 3⁄4 cup unsalted butter, slightly softened
- 3⁄4 cup packed light brown sugar
- 1 large egg
- 1 cup flaked or shredded sweetened coconut
- 1 cup old fashioned oats
- 3⁄4 cup chopped chopped roasted skinless unsalted peanuts
- Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. (If you only have 1 baking sheet, let it cool completely between batches.)
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- Melt the butter in medium saucepan over low heat. Remove the pan from the heat, and stir in the brown sugar with a wooden spoon. (The sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients.) Stir in the egg, then the flour mixture, taking care not to overmix. Stir in the coconut, oats and nuts to make a textured cookie dough. Set aside until it gets to room temperature, about 30 minutes.
- Using a tablespoon-sized ice cream scoop, scoop balls of the dough onto the prepared pans, arranging them about 2 1/2 inches apart. Bake until the cookies are golden brown with toasted edges, about 12 minutes.
- Cool cookies in the pans for a couple minutes.