Sigh. We've had a slow couple of days over here. My 7-year old has had a high fever for four days now so I've been working from home to take care of him. Never very efficient work days when you're home with sick kids so it's been some late nights to make up for the lost time. On top of that kids with fever don't sleep as well as you would wish. We're starting to feel a bit worn to say the least. But today is the first day that my little guy has been able to sit up at all so things are looking up!
I stole some time and baked us some of these delicious crunchy roasted coconut and oats cookies that we enjoyed outside in the spring sun. The recipe is below if you would like to try it. I took out our seedlings too to get them used to the outdoors. It's really starting to feel like spring out there!
When life gives you lemons, right?
Roasted Coconut and Oats Cookies
2 cups oats
1 cup shredded coconut
1 cup butter
1/2 cup granulated sugar
1/4 cup brown sugar
4 tbs milk
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
First, heat your oven. If you have a convection oven, you want to use 350F. A regular oven 400F.
Pour the oats and the coconuts in a baking sheet and roast for 5-10 minutes, watching carefully so it doesn't burn. Stir a few times to roast evenly.
Mix the butter and sugars until creamy (it helps if the butter is room temperature). Add the eggs, one at a time, then the milk.
Mix together the flour, baking soda, salt and cinnamon. Blend together with the butter and egg mixture.
Lastly, fold in the oats and coconut.
Scoop up about a tablespoon at a time onto a baking sheet, leaving plenty of space for each cookie. Bake for about 8-10 minutes. Let cool on a wire rack and enjoy!