Coconut Cream Oatmeal Food

COCONUT-OATMEAL COOKIE PIES

Steps:

• Make the cookies: Pulse the oats and coconut in a food processor until evenly chopped; transfer to a large bowl. Whisk in the flour, malted milk powder, baking soda, cinnamon and salt.
• Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until smooth. Mix in the vanilla and coconut extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
• Line a baking sheet with parchment paper. Roll the dough into 1-inch balls (there should be about 36) and arrange on the prepared baking sheet. Gently press into 1/2-inch-thick rounds. Refrigerate 30 minutes.
• Preheat the oven to 350 degrees F. Line 2 more baking sheets with parchment. Arrange 8 dough rounds 2 inches apart on each pan and sprinkle with coarse sugar. Keep the remaining rounds refrigerated.
• Bake, switching the pans halfway through, until the cookies are just golden brown around the edges but still soft in the middle, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely. Repeat with the remaining cookies.
• Meanwhile, make the filling: Beat the butter and marshmallow cream in a large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Beat in the confectioners' sugar, malted milk powder and vanilla until fluffy, about 3 minutes.
• Spread 1 heaping tablespoon of filling on the flat side of half the cookies, then sandwich together with the remaining cookies. Let sit at least 30 minutes before serving.

COCONUT OATMEAL COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl cream shortening, butter, and sugars. Add eggs and vanilla until blended. Set aside.
• In a separate bowl, combine dry ingredients, withholding the coconut until all other dry ingredients are blended. Add coconut.
• Combine wet and dry ingredients until moist. Drop on greased cookie sheet about 1-2 inches apart. Bake for 10 minutes or until golden. Remove from oven immedietly- if overcooked cookies get HARD.

COCONUT OATMEAL COOKIES

Steps:

• Preheat oven to 350°.
• In mixing bowl cream shortening,butter,and sugars.
• Add eggs and vanilla until blended.
• Set aside.
• In separate bowl, combine dry ingredients.
• Withholding coconut until all other ingredients are blended.
• Add coconut.
• Combine wet and dry ingredients until moist.
• Drop on greased cookie sheet about 1-2 inches apart.
• Bake for 10 minutes or until golden brown.
• Remove from oven immedietly- if overcooked cookies get HARD.

SWEET COCONUT OATMEAL

Steps:

• Bring coconut milk to a gentle boil in a small saucepan over medium-low heat. Stir in oats and honey; lower heat and simmer until milk has mostly been absorbed, about 15 minutes.
• Sprinkle coconut flakes, brown sugar, and cinnamon into oatmeal. Cook until oats are creamy and flavors are combined, about 5 minutes.

COCONUT CREAM OATMEAL

Steps:

• Toast coconut in a pan on top of the stove for a few seconds.
• Bring water and salt to a boil and add oats, cooking for 1 minute.
• Remove from heat and stir in sweetened condensed skim milk, extract and coconut stir until well blended.
• Cover and let stand 2 to 3 minutes.
• Oatmeal will thicken as it sits.

BAKED OATMEAL RECIPE WITH BLUEBERRIES AND COCONUT

Steps:

• THE NIGHT BEFORE: Generously grease a 3-quart casserole or 9-inch square baking dish with coconut oil. In a medium bowl, whisk together the eggs, coconut milk, honey, and vanilla until smooth. Add 2 cups water, the steel-cut oats, and salt. Mix well.
• Pour mixture into the prepared dish, press the berries gently on top, and cover with plastic wrap. Refrigerate overnight.
• In the morning, preheat oven to 350 degrees F. Remove plastic wrap and bake for 35 to 40 minutes or until set in the middle.
• Drizzle with a little extra honey and sprinkle with coconut. Serve hot with additional milk if you like.

COCONUT CREAM OATMEAL BITES

Steps:

• Process ground oats, coconut cream, honey (other liquid sweetener), coconut flour and vanilla (optional) in your food processor.
• From here: either form walnut sized balls and roll into coconut flour, inserting a hazelnut on top or place 1-2 tbsp of the mixture into silicone baking cups and put the hazelnut on top of each.
• Whatever you decide - I'm proud of you. Then place in a Tupperware and put in the fridge for 1 hour to firm.

COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper, or grease baking sheet.
• Cream butter (room temperature) for one minute on medium-high speed.
• Add sugars and cream for on medium-high for 2 minutes. Scrape the bowl if needed.
• Add eggs, coconut extract, baking soda, and salt! Beat for 2 more minutes.
• Add dry pudding mix and beat until combined.
• Add flour and beat just until combined. You don't want to overmix.
• Add chocolate chips and coconut. Stir until mixed in.
• Drop cookies onto the cookie sheet in Tablespoon sized balls.
• Bake for 8-10 minutes. Don't over bake. Let cool on cookie sheet for a minute and remove to wire rack to finish cooling.

COCONUT AND OATMEAL DROP COOKIES

Steps:

• Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
• Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.