Crispy Oat + Coconut Crunchies

  • 15min
  • 15min
  • 36


  • 500 ml oats

  • 250 ml desiccated coconut 

  • 250 ml flour, sifted 

  • 180 ml castor sugar (see tip)

  • ½ tsp bicarbonate of soda

  • Pinch of salt

  • 5 ml ground cinnamon 

  • 200 g butter, melted

  • 30 ml honey 

  • 5 ml lemon juice


  1. 1

    Preheat the oven to 160C and lightly grease two baking trays with cooking spray. In a large bowl, mix the oats, coconut, flour, sugar, bicarbonate of soda, salt and cinnamon together. Make a well in the centre of the mixture.

  2. 2

    In a jug, mix the melted butter, honey and lemon juice together. Pour this into the dry ingredients and stir until well combined. Tip the mixture into a lightly floured work surface and flatten. Cut out two different sizes of heart shapes and place on a baking tray.

  3. 3

    Place the small sized cookies in one tray and the bigger ones on another. Bake for about 10 to 15 minutes, depending on the size, or until golden in colour. Using a pallet knife, gently remove the cookies from the baking tray while still warm and place on a cooling rack to cool completely, allowing them to crisp.

  4. 4

    Place in an airtight jar, tie with a ribbon, and share with a loved one!

Siba’s tip…

If you have a sweet tooth, up the sugar quantity to between 180 ml to 250 ml. I personally prefer mine with slightly less sugar, but everyone has different taste.

If you prefer to only bake one sized cookie, there is no need for a second baking tray.

If you don’t have any cookie cutters then instead of flattening the mixture into the floured working surface in method 2, rather scoop heaped spoonfuls of the mixture and roll each of them in your hands to create a golf ball shape and then flatten each as you place them in the baking tray.