Coconut-Peanut Cookies: Galletas Maria (Costa Rica)

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
12 min
Level:
Easy
Yield:
about 3 1/2 dozen

Times:

Prep: 20 min
Inactive Prep: 30 min
Cook: 12 min
Total:: 1 hr 2 min

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Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
3/4 cup packed light brown sugar
1 large egg
1 cup flaked or shredded sweetened coconut
1 cup old fashioned oats
3/4 cup chopped unsalted roasted, skinless peanuts

Directions

Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. (If you only have 1 baking sheet, let it cool completely between batches.)

Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

Melt the butter in medium saucepan over low heat. Remove the pan from the heat, and stir in the brown sugar with a wooden spoon. (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.) Stir in the egg, then the flour mixture, taking care not to overmix. Stir in the coconut, oats and nuts to make a textured cookie dough. Set aside until it gets to room temperature, about 30 minutes.

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. Bake until the cookies are golden brown with toasted edges, about 12 minutes.

Cool cookies in the pans for a couple minutes. Then transfer with a spatula to racks to cool. Serve.

Busy baker's tips: You can store unshaped dough for up to 3 days in the refrigerator. Store the cookies in airtight containers for up to a week. Freeze for 1 month for longer storage.

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Comments & Reviews

recipe Coconut-Peanut Cookies: Galletas Maria (Costa Rica)
Cccccc Richmond, VA 12-17-2009
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wonderful
Rated: 5 stars out of 5

These are oustanding oat cookies. I substituted walnuts for the peanuts because thats what was on hand and they turned out... great. They only needed to bake 7 minutes at 350 in my oven to reach the perfect shade of brown. A must-try!Read more
recipe Coconut-Peanut Cookies: Galletas Maria (Costa Rica)
Kleve Cleveland, TX 12-17-2009
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A nice change from traditional oatmeal cookies
Rated: 4 stars out of 5

First off - I am an Oatmeal Cookie junkie... in fact making Emeril's and Paula Dean's recipes in the next day or... so... These cam out wonderfully - followed recipe to the letter for first batch then use Macadamia nuts instead of peanuts for second batch - both are great just different twists... Like other reviewers have said, not real sweet - something I would call a grown-up cookie. These will definately be added to my holiday baking list for the future.Read more
recipe Coconut-Peanut Cookies: Galletas Maria (Costa Rica)
christina waukesha, WI 12-07-2009
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A big hit in my house!
Rated: 5 stars out of 5

These were great! Not too sweet!
recipe Coconut-Peanut Cookies: Galletas Maria (Costa Rica)
Pauline TX, TX 01-06-2009
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Family Favorite
Rated: 4 stars out of 5

I have made these cookies 2 years in a row for different sets of family and both times everyone loved. This is a simple... recipe. But it does help to line the cookie sheets with parchment paper to prevent burning. This year I did not use parchment paper and noticed the bottoms browned faster. And if making a second batch reduce the oven temperature or shorten the baking time to about 9-10 minutes. Ovens vary so check after 8 minutes. Read more
recipe Coconut-Peanut Cookies: Galletas Maria (Costa Rica)
Yulia Rochester, MN 01-01-2009
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Outstanding flavor!
Rated: 5 stars out of 5

Easy to make. Like other reviewer mentioned I baked for ~11 min at 375 F and cookies came out just perfect. Nice cocnut... flavor and overall texture. I used peanuts and cashews with good results. Cashews were salted so I cut down on free salt by half. One more suggestion: cut nuts into smaller pieces using a knife. Read more
recipe Coconut-Peanut Cookies: Galletas Maria (Costa Rica)
Shannon Albany, NY 07-28-2008
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Yummy and Different
Rated: 5 stars out of 5

I really enjoyed these cookies and they are a nice change from more typical cookie recipes. These almost reminded me of... coconut macaroons, in their texture and flavor... definately more of coconut cookie than a peanut cookie. I'd make these again, but have a few tips: 1. My first batch did burn on the bottom at 400 degree. I baked the rest at somewhere in between 350 and 375 for 12 minutes and these came out perfect. 2. I didn't chop up the peanuts when I made this so the nuts weren't very well incorporated into the coconut. Next time I will try very finely chopping the nuts or putting them in the food processor so that the cookies are less chunky and the peanuts are more incorporated into the dough. Overall, if you like coconut you should try this recipe.Read more