These cookies are soft, chewy and packed with coconut, walnuts and oats. They are the perfect choice to serve with tea or coffee after dinner.
3 ¼ cups unsweetened, shredded coconut
1 ½ cups walnuts (9 oz.)
1 ⅓ cups rolled oats
¼ tsp. salt
2 Tbs. vegetable oil
⅓ cup barley malt
⅔ cup pure maple syrup
2 Tbs. vanilla extract
Preheat oven to 350°F. Spread 2 1/2 cups coconut and walnuts on separate baking sheets. Bake coconut until lightly toasted, stirring occasionally 5 to 7 minutes. Bake walnuts until lightly toasted, 8 to 10 minutes. Set toasted coconut and walnuts aside; keep separate.
Place remaining 3/4 cup raw coconut in shallow bowl; set aside. Lightly brush two baking sheets with oil or line with parchment paper; set aside.
Put oats in a food processor and pulse on/off 6 times. Transfer oats to large bowl and add toasted coconut and salt. In food processor, process walnuts to a paste. Add oil, barley malt, maple syrup and vanilla and process until blended and smooth. Add wet ingredients to dry and mix well.
Scoop dough with 1/8 cup dry measure and roll into balls, then roll each ball in raw coconut. Place cookies on prepared baking sheets, spacing 2 inches apart. Bake until bottoms are lightly browned, about 15 minutes. (Don’t overcook; macaroons should be moist and chewy.) Transfer cookies to wire racks to cool.