Coconut Recipes

Orange Oatmeal Cookies Recipe

8 Tbsp (1 stick) butter or Spectrum Spread (see note) plus 1/4 tsp for the baking pan
1 egg
1/4 cup mashed ripe banana (about 1/2 banana)
1 tsp vanilla extract
1/2 cup packed brown sugar
1-1/2 tsp grated or minced orange zest
1 cup whole-wheat pastry flour
1/4 tsp salt
1 tsp baking powder
1-1/2 cups old-fashioned rolled oats or 1 cup oatmeal plus 1/2 cup 4-grain cereal
1/4 cup unsweetened shredded coconut
1/2 cup (2 ounces) chopped walnuts
1/2 cup golden raisins or 1/2 cup chocolate chips

Preheat oven to 350 degrees F.

In a large bowl, using an electric mixer on medium speed or a wooden spoon, beat 8 tablespoons butter and egg until well blended and smooth. Gradually beat in banana, vanilla and sugar; mix until combined. Add orange zest and, using a wooden spoon, mix until thoroughly blended.

In a large bowl, mix together flour, salt, baking powder, oats, coconut, walnuts and raisins or chocolate chips. Slowly add dry ingredients to wet ingredients and mix until there is no sign of dryness.

Smear 1/4 teaspoon butter on a baking sheet, then drop heaping tablespoons of the dough onto the sheet 2 inches apart. Press down lightly on dough to flatten. Bake about 20 minutes, until lightly browned. Do not overbake. Transfer cookies to a wire rack to cool.

Yield: 16 large cookies

Note: According to author Dr. Weil, Spectrum Spread contains no hydrogenated or trans fats. It uses a mechanical process to emulsify oil and water to make a spread that has the flavor of butter and good baking qualities. Look for Spectrum Spread in the refrigerated section of the natural foods aisle in your supermarket or health foods store.

Per serving: 215 calories, 48 percent calories from fat, 4 grams protein, 23 grams carbohydrates, 2 grams total fiber, 10 grams total fat, 27 mg cholesterol, 133 mg sodium.



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