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The Daily: NanaCoco Cookies, a vintage ShoeBox Oven Bakery recipe

NanaCoca is ShoeBox Oven bakery oatmeal cookie made up of bananas, coconut, rum, currants and spice. Enjoy the recipe!

NanaCoca is an oatmeal cookie made up of bananas, coconut, rum, currants and spice.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup flaked coconut
  • 1/2 cup rolled oats
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 3/4 cup firmly packed light brown sugar
  • 6 tbs. (3/4 stick) unsalted butter, at room temperature
  • 2 very ripe bananas, mashed
  • 1 egg, at room temperature
  • 1 cup of shredded coconut
  • 1/2 cup currants
  • splash of rum, optional

Preparation

Preheat an oven to 325°F.

Lightly grease 1 or 2 baking sheets or line each with parchment paper.

In a bowl, stir together the flour, coconut, oats, baking soda, salt, nutmeg and cinnamon.

In a large bowl, cream the brown sugar, rum (optional) and butter until fluffy.

Add the banana and egg and beat with a fork until blended.

Stir in the flour mixture, about 1/2 cup at a time, then stir in the currants.

Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart.

Bake until golden brown, 8 to 12 minutes, switching pan positions halfway through baking if 2 pans were used.

Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes.

Transfer the cookies to the rack and let cool completely.

Store in an airtight container at room temperature for up to 3 days.

0 replies on “The Daily: NanaCoco Cookies, a vintage ShoeBox Oven Bakery recipe”

Thank you for flagging that error. More recipes to come. Let me know how this one works for you. It’s a great meal to have after a dinner of a fresh spinach salad and broiled dill salmon.

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