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Home / Our Recipes / How to make Oat Coconut Cookies

How to make Oat Coconut Cookies

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Serves 1

20 minutesprep time | 15 minutes Processing Time

Savour the irresistible combination of wholesome oats, white chocolate and coconut in every bite of our Coconut Oat Cookies. These delectable treats offer a perfect balance of chewiness and crunch, leaving you craving for more with each indulgent bite.

Nutritional Information

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Products used in this recipe

    Ingredients

  • ¾ cup Harraways Rolled Oats or Raspberry Coconut Oats

  • 100g butter 

  • 2 tbsp golden syrup

  • ½ cup raw sugar

  • ½ tsp baking soda

  • 2 tbsp boiling water

  • ½ cup flour

  • ½ cup desiccated coconut

  • ⅓ cup mixed seeds

  • ¼ cup sweetened dried cranberries

    • Toppings

  • ½ cup melted white chocolate

  • Toasted coconut

Home / Our Recipes / How to make Oat Coconut Cookies

How to make Oat Coconut Cookies

No reviews

Serves 1

20 minutes prep time | 15 minutes Processing Time

Savour the irresistible combination of wholesome oats, white chocolate and coconut in every bite of our Coconut Oat Cookies. These delectable treats offer a perfect balance of chewiness and crunch, leaving you craving for more with each indulgent bite.

Nutritional Information

Share

    Ingredients

  • ¾ cup Harraways Rolled Oats or Raspberry Coconut Oats

  • 100g butter 

  • 2 tbsp golden syrup

  • ½ cup raw sugar

  • ½ tsp baking soda

  • 2 tbsp boiling water

  • ½ cup flour

  • ½ cup desiccated coconut

  • ⅓ cup mixed seeds

  • ¼ cup sweetened dried cranberries

    • Toppings

  • ½ cup melted white chocolate

  • Toasted coconut

Method

  1. Preheat the oven to 180ºC. Grease and line 2 baking trays.

  1. In a large saucepan, melt butter, golden syrup and raw sugar gently over low heat. Once the butter has melted, remove from the heat and set aside.

  1. Add all the dry ingredients, except the baking soda.

  1. Dissolve the baking soda in water, add to the saucepan with the other ingredients, and stir until thoroughly mixed.

  1. Roll heaped teaspoonfuls of the mixture into balls. Place on prepared trays allowing enough room for them to spread. Flatten with a fork dipped in cold water.

  1. Bake for 15 minutes or until golden.

  1. When cool, spread one half of the biscuit with the white chocolate and sprinkle with toasted coconut. 

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