Coconut Blueberry Oatmeal Cookies

These Coconut Blueberry Oatmeal Cookies are a variation of my Mulberry Muscovado Oatmeal Cookies. They are equally wholesome and delicious, but with a different flavour profile. This time, I have substituted toasted desiccated coconut and dried blueberries for the dried mulberries. Moreover, I have used only light muscovado, giving the cookies subtle caramel notes.

The dried blueberries are a tasty and nutritious addition to these cookies. The toasted desiccated coconut provides added nuttiness and texture to the cookies. It is worth noting that, in order to maximise the nutty flavour of the toasted coconut, I adopted Pichet Ong’s technique of creaming the butter with the toasted coconut — as demonstrated in his Coconut Chocolate Chip Cookies recipe in his cookbook: The Sweet Spot: Asian-Inspired Desserts.

These Coconut Blueberry Oatmeal Cookies have a wonderfully crispy crust and a soft and chewy inner crumb. These oatmeal cookies are great as an anytime snack, for dessert, and even for breakfast.

Coconut Blueberry Oatmeal Cookies

Makes about 26 cookies

Ingredients

100 g unsweetened desiccated coconut

227 g unsalted butter, softened

200 g light muscovado

1/2 teaspoon coarse sea salt

1 teaspoon vanilla extract

2 large eggs

200 g rolled oats

280 g all-purpose flour

1 teaspoon baking powder

100 g dried blueberries

Method

Position a rack in the middle of the oven. Preheat oven to 160°C. Spread the desiccated coconut evenly on a parchment-lined baking sheet. Toast the coconut for 5-7 minutes, until golden.

Remove from the oven. Let cool to room temperature.

Increase oven temperature to 180°C. Line two baking sheets with parchment paper.

In a stand mixer fitted with a paddle attachment, cream the toasted coconut, butter, salt, and sugar. Add the vanilla extract. Mix well. Add the eggs, one at a time. Mix well.

Add the oats, flour, and baking powder. Mix gently at low speed.

Add the blueberries. Mix gently.

Using an ice cream scoop or 2 tablespoons, scoop out balls of dough 5-cm apart onto the prepared baking sheets.

Bake one baking sheet at a time at 180°C for 10 minutes. After 10 minutes, reposition the baking sheet, front-to-back. With a wooden spatula, gently tap the tops of the cookies to flatten them a little. Then, bake for a further 10 minutes.

Remove from the oven. Cool on a rack.

Repeat with the second baking sheet.

When completely cooled, store in an airtight container at room temperature for about five days.

I would love your feedback. If you try this recipe, please leave a comment in the Comments Section below or reach out to me on Instagram: @thelittlekatora.