Coconut Oatmeal Cookies
Chewy, tropical cookies made with tender oatmeal and toasted coconut. Crispy edges give way to soft centers, perfect for a sweet treat with a coastal flair.
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Servings: 24 servings
Calories: 200kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp nutmeg
- 1/2 tsp ground cinnamon
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1 1/2 cups unsweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking soda, nutmeg, and cinnamon.
- In a large bowl, cream butter with brown sugar and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Gradually add dry ingredients to butter mixture, mixing until just combined.
- Fold in oats and coconut until evenly distributed.
- Drop dough by heaping tablespoons onto prepared baking sheets, spacing 3 inches apart.
- Bake 12 minutes, rotating the sheets halfway for even browning. Cookies will be lightly golden around edges but soft in centers.
- Cool on baking sheets 5 minutes before transferring to wire racks.
Notes
For extra crunch, toast the oats in a dry skillet before adding to the dough.
Use unsweetened coconut to balance sweetness from sugars and maintain tropical flavor.
Store in an airtight container for up to 10 days at room temperature.
Use unsweetened coconut to balance sweetness from sugars and maintain tropical flavor.
Store in an airtight container for up to 10 days at room temperature.
Nutrition
Serving: 1g | Calories: 200kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 150mg | Fiber: 1g | Sugar: 18g