coconut | i had a big lunch

I finally dove into the Christmas cookie baking and came out with a really simple recipe that can be made any time of the year. I don’t think for something to qualify as a Christmas cookie it has to be shaped like a snowman or taste like gingerbread. Some of the best holiday parties I’ve been to have featured a variety of desserts, tables lined with creative cookie ideas that you might not have had a chance to showcase any other time of the year.

So if you’re looking for a cookie recipe that can be made year-round (but does feel double decadent while listening to Jingle Bells and drinking eggnog) give this a shot!

Coconut-Oatmeal Cookie Sandwiches

Ingredients:

1/2 cup flour
1/2 cup sugar
1 tbsp cinnamon
1/4 tsp baking powder
1/2 cup oats
1/2 cup toasted coconut
1/4 cup unsalted butter, melted
2 tbsp milk
2 tbsp coconut oil, melted
1 tbsp vanilla extract
Pinch of salt
2 oz semi sweet chocolate, melted

Preheat the oven to 375.
Combine flour, sugar, coconut, oats, baking soda, cinnamon, and salt in a medium bowl.
In a standing mixer combine the melted butter, melted coconut oil, and vanilla. Mix for a few seconds until combined and smooth.
Slowly add the dry ingredients to the wet ones in the mixer. Mix until just combined. If the dough is too dry, add 2 tbsp of milk.
Drop teaspoons of the dough onto parchment-lined baking sheets, leaving about 2 inches in between each cookie.
Bake in oven for 8 minutes, or until the sides start to brown. The cookie will continue to cook on the pan even if it’s not in the oven. Wait a few minutes before removing the cookies onto a cooling rack. Cool completely.
Melt the 2 oz of semi sweet chocolate in the microwave, being careful to stir every 30 seconds so the chocolate doesn’t burn.
Spread the melted chocolate on the bottom of one of the cookies and place another cookie on top, creating a cookie sandwich.