Coconut-Peanut Cookies: Galletas Maria (Costa Rica)
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt (fine)1 large
Egg1 cup
Old Fashioned OatsDirections:
1
Position 2 racks in the middle of the oven and preheat to 400 degrees F
2
Line 2 baking sheets with parchment paper or silicone baking mats
3
(If you only have 1 baking sheet, let it cool completely between batches
4
) Whisk the flour, baking powder, baking soda and salt together in a medium bowl
5
Melt the butter in medium saucepan over low heat
6
Remove the pan from the heat, and stir in the brown sugar with a wooden spoon
7
(The sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients
8
) Stir in the egg, then the flour mixture, taking care not to overmix
9
Stir in the coconut, oats and nuts to make a textured cookie dough
10
Set aside until it gets to room temperature, about 30 minutes
11
Using a tablespoon-sized ice cream scoop (#60), scoop balls of the dough onto the prepared pans, arranging them about 2 1/2 inches apart
12
Bake until the cookies are golden brown with toasted edges, about 12 minutes
13
Cool cookies in the pans for a couple minutes
14
Then transfer with a spatula to racks to cool
15
Serve
16
Busy baker's tips: You can store unshaped dough for up to 3 days in the refrigerator
17
Store the cookies in airtight containers for up to a week
18
Freeze for 1 month for longer storage