Coconut-Peanut Cookies: Galletas Maria (Costa Rica)

Level: Easy
Yield: about 3 1/2 dozen
Nutritional Analysis Per Serving Serving Size 1 of 42 servings Calories 95 Total Fat 6 g Saturated Fat 3 g Carbohydrates 10 g Dietary Fiber 1 g Sugar 5 g Protein 2 g Cholesterol 13 mg Sodium 48 mg
Total: 1 hr 2 min
Prep: 20 min
Inactive: 30 min
Cook: 12 min

Discover the irresistible crunch of Coconut-Peanut Galletas Maria, a Costa Rican twist on the classic cookies named after a Russian Grand Duchess. Loved across Spain, South and Central America, these aren't your typical biscuit-like treatsthese burst with nutty oats, coconut, and peanuts for a simple, kid-approved delight perfect for holidays or everyday joy. Whip them up and fill your kitchen with warm, golden aromas that invite everyone to grab one fresh from the oven!

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
3/4 cup packed light brown sugar
1 large egg
1 cup flaked or shredded sweetened coconut
1 cup old fashioned oats
3/4 cup chopped unsalted roasted, skinless peanuts

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Arrange two oven racks in the center and preheat oven to 400F. Prepare two baking sheets by lining with parchment paper or silicone baking mats. (If you only have one baking sheet, let it cool fully between batches.) In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Melt butter in a medium saucepan over low heat. Remove from heat and stir in the brown sugar using a wooden spoon. (The sugar will soften and become saucy, while some butter may float on top; this is normal and the mixture will come together once the rest of the ingredients are added.)
Add the egg and mix, then incorporate the flour mixture, being careful not to overblend.
Fold in coconut, oats, and peanuts to create a textured dough. Set aside to cool to room temperature, about 30 minutes.
Using a tablespoon-sized ice cream scoop (#60), drop dough balls onto the prepared pans, spacing them about 2 1/2 inches apart.
Bake until edges are toasted and cookies turn a golden brown, approximately 12 minutes. Let the cookies cool on the pans for a few minutes before transferring to wire racks to finish cooling.
Serve and enjoy.

Tips for busy bakers: Refrigerate unshaped dough for up to three days. Store finished cookies in airtight containers for up to a week or freeze for one month to savor that fresh-baked crunch anytime.