Sometimes, people in the emergency department would ask me to make eggs-free cookies. Other than coconut macaroons, it was hard to come up with something for them. Here is an egg-free cookie that is lovely to look at and delicious to eat.
1½ cups unsweetened coconut flakes, divided
½ cup granulated sugar
12 tablespoons unsalted butter
¼ cup packed dark brown sugar
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon pure coconut extract
½ cup rolled oats
1 cup all-purpose flour
2 ounces semisweet chocolate, chopped (I used more)
1. Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper.
2. Toast the coconut in the oven or on the stove top until browned but not burned. Combine 1/2 cup coconut flakes with the granulated sugar in a blender and process until the sugar is finely ground and the coconut is in very small pieces. Set aside.
3. Put the butter in a large microwave-safe bowl and microwave until melted. Let cool slightly.
4. Stir in the coconut-sugar mixture, brown sugar, salt, baking soda and coconut extract. Then stir in the oats. Add the flour and ½ cup coconut flakes and stir to combine.
5. Scoop heaping tablespoonfuls of dough and gently shape into 2-tablespoon balls. Arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set around the edges and the centers are puffy, 16 to 18 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely.
6. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Transfer to a small resealable plastic bag and snip a corner. Drizzle the chocolate over the cookies, then sprinkle with the toasted coconut. Let the chocolate set, 10 to 15 minutes.