Coconut-Peanut Cookies: Galletas Maria (Costa Rica)

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A great, not-super-sweet cookie to add to a cookie assortment. I baked these on parchment paper and didn't have the burning problems that other reviewers had.

I also used Spanish peanuts (smaller than regular peanuts, so the dough had a finer texture to it. I also think their flavor really complemented the coconut better than regular peanuts.

Would recommend this recipe for cooks looking for an achievable but non-traditional recipe.

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I loved these. Chewy and not too sweet. Just a bit of salt aftertaste. After eating several of these in a row I thought they reminded me of a cookie I used to love from Mrs. Fields cookies. I think she called them coconut-macadamia nut. I didn't use macadamia nuts and I didn't use peanuts but rather walnuts and they were delightful!

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Absolutely loved them!

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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!

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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.

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These were great! Not too sweet!

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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.

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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.

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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.

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I made these for a holiday cookie exchange and told the story of how one reviewer called them dog biscuits. Needless to say people were hesitant to get too many, but once they tasted them it was another story. I have had many requests for the recipe. If your looking for a REALLY sweet cookie this isn't it but if you like a good snack with some staying power...you found it.