These cookies are actually the result of a happy accident whilst I was attempting to bake another sort of snack entirely. To my surprise, these delicate, crunchy, buttery, melt-in-your-mouth-y cookies actually turned out so amazingly tasty, I almost shed a tear. They’re quite similar to Trader Joe’s Chocolate Almond Laceys, minus the chocolate. Though, I must admit, I believe these are better. 🙂
Oatmeal Coconut Laceys
3/4 c softened unsalted butter
1/2 c granulated sugar
1/2 c flour
1/4 tsp salt
1/4 c flaked coconut
3/4 cup rolled oats
1/4 c finely chopped almonds (optional)
Cream butter and sugar. Combine flour and salt separately, then gradually add to the butter mixture. When the batter is well blended, mix in coconut, oats and almonds (if using). Spoon teaspoon-sized dollops onto ungreased baking sheet. The dough will spread very wide, so space cookies accordingly.
Bake in 350 oven for approximately 14 minutes, or until the edges are browned and crisp and the centers are golden. Cool and enjoy!
They look and sound delicious! Even when I’m not familiar with the Trader Joe version AT ALL.
Gasp. Metric measurements please!
How many does the recipe make?