Oatmeal Coconut Icebox Cookies
- 1 1/2 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 cup coconut oil
- 1/4 cup non-hydrogenated vegetable shortening
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 cups rolled oats
- 1 cup shredded, unsweetened coconut
- 1/2 cup chopped macadamia nuts
- 3 tablespoons turbinado sugar, for garnish
Whisk together flour, baking soda and salt in a medium bowl.
Combine coconut oil, shortening and both sugars in the bowl of an electric mixer fitted with the paddle attachment and beat until light and fluffy, about 4 minutes.
Add eggs one at a time, and beat until they are completely incorporated.
Blend in flour mixture, and then stir in oats, coconut and nuts until just combined.
Shape the dough into 3 rolls, each about 2 inches in diameter.
Wrap each roll in parchment paper and then refrigerate for at least 8 hours (or up to 2 days).
When you're ready to bake, preheat the oven to 375°F and line 2 baking sheets with parchment paper.
Slice the dough into 1/8- to 1/4-inch-thick rounds and place on the baking sheets.
Top each round with a sprinkling of turbinado sugar.
Bake until lightly golden, about 10 minutes.
Cool cookies briefly on the baking sheet, then transfer to a wire baking rack to cool completely. Stored in an airtight container, these cookies will keep for a week.
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- 1 1/2 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 cup coconut oil
- 1/4 cup non-hydrogenated vegetable shortening
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 cups rolled oats
- 1 cup shredded, unsweetened coconut
- 1/2 cup chopped macadamia nuts
- 3 tablespoons turbinado sugar, for garnish