Another ingredient note -- I used a full tsp of fresh ground nutmeg in this. Actually, this is several notes on the nutmeg topic. One is that if you don't like nutmeg, you aren't going to want to use a full teaspoon because you can definitely taste it. It has an interesting little kick that pairs well with the coconut, but if you don't like it, leave it out or sub with cinnamon. Second, CAN YOU BELIEVE I DIDN'T USE CINNAMON IN THIS RECIPE?!? I put cinnamon in everything. Third, really, use fresh ground nutmeg. Grind it yourself. If you don't have a microplane, definitely get one. I love that thing, despite it chunking off pieces of multiple fingers (totally my fault, I'm sure). Fresh ground nutmeg tastes like an almost completely different spice than ground nutmeg you buy at the store. I don't know how to explain it. It's not like dried basil and fresh basil where both are good, but they're different flavors. Compared to fresh ground nutmeg, pre-ground nutmeg isn't good. Being a NutMeg(atarian), I consider myself an expert in this field. That said, if you're not using nutmeg because you think you don't like it but you've never had fresh ground then do yourself a favor and try fresh ground before you make a final decision. If nothing else, the nuts have a really cool swirly pattern inside when you grate them. Do watch your knuckles though!
Tropical Oatmeal Cookies
2/3 cup canola oil
1 cup brown sugar, packed
1/2 cup white sugar
2 tbsp of flax seeds soaked in 6 tbsp water (that is, two flax eggs)
1 tsp vanilla extract
1/2 tsp coconut extract
1 1/2 cups white whole wheat flour (or all purpose)
1 tsp baking soda
1 tsp fresh ground nutmeg
1/2 tsp salt
1 1/2 cups quick cooking oats
1 1/2 cups old fashioned oats (or 3 cups of either)
3/4 cups unsweetened coconut
1 cup dried pineapple, chopped.
1. Preheat the oven to 350 degrees. Lightly grease a couple baking sheets (optional, though you can shove one down your gob faster if you don't have to wait for them to cool and release from the cookie sheet :) )
2. Cream together the sugars and oil. Add the flax eggs, vanilla, and coconut extracts and mix until well combined.
3. Add the flour, soda, nutmeg, and salt and stir until just mixed in.
4. Fold in the oatmeal, coconut, and pineapple.
5. Place walnut sized balls of dough on the cookie sheet and flatten with your hand (they won't spread, but they're also yummy golf balls if that's how you roll).
6. Bake for 10-12 minutes or until golden brown around the edges. Allow to cool for a few minutes before removing from the cookie sheets.
