Oatmeal Coconut Cookies
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup butter, softened
- 1 large egg
- 2 teaspoons vanilla
- 1/4 cup plain Greek yogurt
- 1/2 cup Born Sweet Zing™ Baking Blend
- 1 1/2 cups shredded sweetened coconut, divided
- 1 (12 ounce) package dark chocolate chips, divided
Preheat oven to 350°F. Lightly grease cookie sheet.
Toast oats in a single layer on a baking pan for 5 to 8 minutes. Keep an eye on them so they do not become too dark. Remove and cool on baking sheets.
In a large bowl, sift together flour, baking powder and salt. Add cooled oats; set aside.
In a separate bowl, mix together softened butter, egg, vanilla and yogurt. Add Born Sweet Zing™ Baking Blend and mix until creamy. Scrape the sides of the bowl as needed.
Add flour mixture and toasted oats until incorporated. Stir in 1/2 cup shredded coconut. Reserve the remaining cup of coconut to sprinkle on the cookie after it has been dipped into the chocolate. Stir in 1 cup of the chocolate chips.
Drop by teaspoonfuls onto prepared cookie sheets. Using your fingertip, shape the dough into a small disc shape and bake 5 to 6 minutes. Cool cookies on baking sheet for a few minutes. Move to a wire rack to cool completely.
Melt one cup of chocolate chips in a double boiler. Dip each cookie halfway into melted chocolate and allow the excess chocolate to drip back into the bowl. Place on a parchment paper-lined baking sheet. Immediately sprinkle coconut over the chocolate-dipped end. Place baking sheet into the refrigerator to chill the chocolate. Store cookies in a tightly sealed container.