Create delicious and nutritious Toasted Coconut Drop Cookies with this tasty cookie in a jar recipe. Get your daily dose of fiber and satisfy your sweet tooth at the same time.
Ready your clean, 1 quart glass jar or container to be filled with a layer of each one of the ingredients listed above. Begin by filling the jar with the 1/2 cup of all purpose flour, and follow by placing the remaining ingredients in any order desired into the jar - just be sure to include: the 1/2 cup of toasted coconut, 1 cup of rolled oats, 1/2 cup of toasted pecans, 3/4 cup of brown sugar, 1/4 cup of whole wheat flour, 1/2 teaspoon of ground cinnamon, 1/4 cup of flaxseed meal, 1/2 teaspoon of salt, and 1/2 teaspoon of baking soda. Seal the top of your container off and store in a cool/dry place. This Toasted Coconut Drop Cookie in a Jar Recipe has a shelf life of one month and makes around three dozen cookies. Remember to place baking directions with your cookie jar recipe.
Begin by preheating your oven to 350 degrees Fahrenheit. Next, you will want to prepare a large cookie sheet with either non-stick foil or parchment baking paper. In a large mixing bowl combine the entire contents of the jar with 1/2 cup of slightly softened butter and 1 egg. Stir well. Once the batter has been smoothly mixed, roll the dough into small round balls and place them two inches apart on the pre-prepared, non greased cookie sheet. Bake the Toasted Coconut Drop Cookies for 8 - 9 minutes depending upon the strength of your oven. Let the cookies cool on a wire rack for about five minutes or so before serving. Any uneaten cookies should be stored in layers of wax paper within an airtight container at room temperature for three days maximum or frozen for up to three months.