Oatmeal Coconut Lace
While visiting my sister and brother-in-law, Katy and Larry Lingo, I offered to make them my oatmeal coconut cookies. Katy had some gluten-free flour, so we thought it would be fun to use it and see what happens. The dough's appearance seemed normal but when we baked the cookies, the dough spread out over the baking sheet, stuck to the sheet and the cookies were difficult to remove. It appeared to be another cooking disaster. We all try the disastrous cookies and were surprised that we liked the taste and the texture. Katy said,"They look like lace." So the next day, we made the cookies again and change some of our methods (see "Helpful Hints") and this time we made delicious, and beautiful cookies.
Bake: Preheated 350 degree oven Makes: 5 dozen
Time 7 to 8 minutes
Place in a bowl and blend together with a wire whisk:
1 1/2 cups gluten-free flour*
1 teaspoon salt
1 teaspoon soda
In mixer bowl, using the flat beater, cream together all at once until light and fluffy:
1/2 cup shortening
1/2 cup (1 stick) butter
1 cup sugar
1 cup brown or raw sugar
2 large eggs
1 teaspoon vanilla extract
Add the flour mixture to the creamed mixture.
Fold in by hand or with the mixer on "stir" setting:
2 cups gluten-free oatmeal
1 cup shredded coconut
1/2 cup walnuts, coarsely chopped
Mix well and drop by teaspoonfuls onto a baking sheet lined with parchment paper.
Bake as directed above.
1. I used for this recipe a gluten-free all purpose flour with the ingredients of whole grain brown rice flour, potato starch, rice flour and tapioca flour.
2. Always line your baking sheet with parchment paper and space your cookie dough farther apart, so it doesn't spread into one another.
3. Reduce the cooking time to 7 to 8 minutes.
4. After the cookies are removed from the oven, allow them to cool on the parchment paper. This prevents them from breaking.