Crispy on the outside, and soft on the inside, these Oatmeal Coconut Cookies are full of rich flavor—perfect for any snack or dessert craving!
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Preheat the oven to 180°C. Line two baking trays with baking paper.
In a large mixing bowl, combine the coconut, flour, sugar, and oatmeal. Stir with a wooden spoon.
In a medium-sized pan, melt the butter and honey (or syrup) over low heat until fully combined.
Mix the baking powder with warm water and add it to the melted butter mixture. The mixture will foam. Stir well.
Pour the butter mixture into the large mixing bowl with the dry ingredients. Stir everything together until well mixed.
Spoon the mixture onto the prepared baking sheets using a dessert spoon, leaving space between each cookie for expansion..jpg?x81849)
Bake the cookies in the oven for 8 to 10 minutes, until golden brown. Let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Melt the dark chocolate drops in the microwave. Turn the cooled cookies over, and use a spatula or teaspoon to spread melted chocolate on the bottom. Place the cookies in the refrigerator to set the chocolate.