Coconut Crispy Crunch Cookies
A super easy Coconut Crispy Crunch Cookie to make and enjoy. Quick to mix yielding a very crispy and crunchy biscuit. The rice cereal gives the biscuits the signature crunchy texture, not in a way that you would say that there was rice cereal in the cookie. They cook away and blend into the mixture. The unusual texture is addictive. The oats are also indistinguishable and the coconut sits alongside the biscoff to give you the flavour you will love in this bake.
They reminded friends of the biscuits from Harrods and the Kafferep oat biscuits from IKEA. The recipe makes an IKEA sized box full, about 56 biscuits, by rolling a walnut-sized amount of mixture. In just over an hour from mixing to cooling your biscuit tin will be overflowing. They do spread not completely flattening, so leave a good amount of space around each biscuit, see photo below.
Fun fact a friend of mine does usually enjoy coconut and she tried them (my friends are the best) she ate the whole cookie and she was the one that said they reminded her of the Harrods cookies! High praise for these cookies from a non-coconut fan too.
Note the spacing around the cookies they do spread a little so give them room.
Flattening with a fork helps when you have hand rolled them and they are round, this just allows them to spread and bake evenly.
You may want to halve the recipe and that is easily done, if you are catering for fewer people or have less ingredients that you are wanting to use.
The cookies can be enjoyed with friends for coffee, at a picnic or taken to a park if the family is enjoying a day out, used as an ice cream cookie sandwich base and are a wonderful edible gift.
If you have friends or family that are allergic to coconut you try these biscuits instead Chocolate Chip Cookies
- 250g butter
- 500ml golden caster sugar
- 2 eggs
- 500ml crispy rice cereal (Rice Krispies or your favourite organic brand)
- 500ml rolled oats
- 500ml desiccated coconut
- 500ml plain flour
- 5ml baking powder
- 5ml bicarbonate of soda
- a pinch of salt
- 5ml vanilla essence
- 50ml lotus biscoff spread
- Preheat the oven to 180 degrees Celsius.
- Line 3 trays with greaseproof paper, the largest that will fit in your oven.
- Cream the butter and sugar together until white and fluffy.
- Add the eggs into the bowl one at a time and beat well after each addition.
- Spoon in the biscoff, salt, vanilla essence, baking powder and the bicarbonate of soda, mix well.
- Finally add the balance of the dry ingredients and beat on a slow speed until just combined.
- The mixture will look a little soft and sticky, don't worry this is what it should be like.
- Roll the mixture into walnut sized balls and space well they will spread a little.
- Flatten the top with a fork, this will allow the mixture to spread into a even mound.
- Bake for 12-15 minutes or until the biscuits are golden brown.
- Cool on the trays and then transfer to a sealed jar or biscuit tin.