Tea Travels!™... Toasted Coconut Oatmeal Cookies

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Coconut Oatmeal Cookies - Photo By Ellen Easton ©2010 - All Rights Reserved

Check out more of Ellen Easton's Tea Travels™ articles and recipes.

Learn about the History of English High Tea and more delicious Afternoon Tea Recipes.
 


Toasted Coconut Oatmeal Cookies

Recipe Type: Cookies, Christmas Cookie, Afternoon Tea
Yields: 24 to 36 cookies
Prep time: 15 min
Cook time: 12 min


Ingredients:

1 cup shredded coconut, toasted to taste
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/2 pound (1 cup) butter or margarine, softened
1 cup firmly-packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoons pure vanilla extract
3 cups old-fashioned oats or steel-cut oats, uncooked


Preparation:

Preheat oven to 350 degrees F.

To toast coconut: To toast coconut in the oven, spread shredded coconut in a thin layer on a dry baking sheet. Bake at 300 degrees F. for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly. Keep in mind that coconut can burn very easily, so it’s better to take your time than to try and increase the heat and rush the toasting. NOTE: If made in advance, store in an airtight container.

In large bowl, combine the flour, baking soda, cinnamon, and salt; set aside.

In a large bowl using your electric mixer, mix together the butter, brown sugar, and granulated sugar until creamy. Add the eggs and vanilla extract; beating until well blended. Gradually add the flour mixture until well mixed. A little at a time, stir in the oats and toasted coconut.

Place one (1) rounded teaspoonful of dough, spaced apart, onto an ungreased cookie sheet. Bake approximately 10 to 12 minutes or until golden brown. Remove from oven and allow to cool for 1 minute. Remove the cookies to a wire rack to finish cooling.

Yield 4 dozen cookies.

 


  

Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions, A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria, The Plaza, and Lady Mendl’s Tea Salon.

Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.

AFTERNOON TEA...TIPS,TERMS and TRADITIONS
  By Ellen Easton
 72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can afford!™”

TEA TRAVELS™FOR THE HOLIDAYS
By Ellen Easton
 64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template and secret sources.

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