Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Toast the flaked unsweetened coconut in a non-stick pan over medium heat for 2-3 minutes until golden brown.
- In a large bowl, cream together the softened unsalted butter and brown sugar until creamy and smooth.
- Sift together all-purpose flour and salt, then fold into the butter mixture until just combined.
- Gently fold in the rolled oats and toasted coconut until combined.
- Scoop portions of dough onto the baking sheet spaced 2 inches apart and flatten gently.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow cookies to cool on the baking mat for 5 minutes, then transfer to a wire rack.
- Melt chocolate chips and coconut oil together in a microwave-safe bowl at 15-second intervals until smooth.
- Drizzle the melted chocolate over cooled cookies and let set.
Nutrition
Notes
For best results, use room temperature butter and whole rolled oats. Store cookies in an airtight container for up to one week.