Line a cookie sheet with parchment paper; set aside.
For all the coconut lovers out there, have yourself some cookies.
Servings and Ingredients
|1 c. Hy-Vee old fashioned oats|
|½ c. Hy-Vee unsalted butter, softened|
|⅓ c. Hy-Vee granulated sugar|
|1 tbsp. Hy-Vee vanilla extract|
|8 oz. white chocolate almond bark|
|2 c. Hy-Vee unsweetened coconut flakes|
Things To Grab
- Cookie sheet
- Parchment paper
- Medium mixing bowl
- Electric mixer
- Microwave-safe bowl
Place oats in a food processor. Process for about 1 minute, or until a fine flour forms. Set aside.
In a medium mixing bowl, beat butter, sugar and vanilla with an electric mixer on medium speed until combined. Beat in as much of the oat flour as you can with the mixer. Stir in any remaining oat flour.
Shape dough into twelve 1-1/4-inch balls. Place balls on prepared cookie sheet. Cover and freeze for 30 minutes or until firm.
Melt almond bark according to package directions. With a fork, dip balls into melted candy coating, allowing excess to drip back into the bowl. Roll balls in coconut. Place on same cookie sheet. Let stand for 30 minutes or until set.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 20mg
- Sodium: 40mg
- Total Carbohydrates: 25g
- Protein: 2g