These oatmeal coconut cookies have a soft, chewy center and a light, crisp edge that will make them appealing.
I’d blame my love for oatmeal and the fact that oats in cookies become *a little healthier than just flour, but oatmeal cookies are one of my favorite styles! They are soft, chewy, sweet and heartfelt, and well-balanced. My favorite oatmeal cookie recipes is how versatile they are. You can even mix the extra richness by swirling with chocolate chips, dried fruits, or nut butter.
Today I share my classic and new favorite spin: oatmeal coconut cookies. I took a photograph of a basic oatmeal cookie recipe and mixed it into 1.5 cups of shredded coconut. These cookies combine nut oats and tropical coconut to achieve the perfection of a crunchy texture! If you’re already a fan of my butterscotch oatmeal cookies or white chocolate and cranberry oatmeal cookies, you’ll want to try this coconut version. You can also add chocolate chips if you need to touch chocolate on cookies.
Oatmeal coconut cookies
These oatmeal coconut cookies have a soft, chewy center and a light, crisp edge that will make them appealing. Coconut flakes and shredded coconuts give a tropical twist while keeping the cookies moist and flavorful. I love using both rolled and quick oats to achieve that heartfelt tender texture. The flavor is enhanced with a pinch of brown sugar, vanilla extract, and baking soda and salt. There are small ones that make cookie recipes from good to great.
How to make oatmeal coconut cookies
The process of creating these cookies is simple and simple. You will need two bowls. One is for whipping the dry ingredients and the other for creaming butter and sugar. Make sure the butter is at room temperature before you start. This makes it easy to cream with sugar. Once the dough is combined, fold the fashionable oats, coconut and chocolate chips if you are using them.
Created: Approximately 3 dozen cookies
material
1 cup salt butter, 1 1/4 cup brown sugar 1/4 cup granulated sugar 2 large eggs 1 cup vanilla extract 1/2 cup full visual flour 1/2 tsp 1/2 teaspoon 1/2 teaspoon 2 cups Cosher salt 1 cup rolled oats 1 cup quick oat
Instructions
Step 1: Preheat the oven
Preheat the oven to 350°F and arrange the baking sheets on parchment or cookie mats.
Step 2: Whisk the dried ingredients
In a medium bowl, whisk together the flour, baking soda and salt.
Step 3: Cream the wet ingredients together
Using a stand or hand mixer, cream butter, brown sugar and granulated sugar until light and fluffy.
Add egg and vanilla extract and mix until smooth.
Step 4: Add the dry ingredients to the wet mixture.
Slowly add the wet material to the wet mixture.
Step 5: Fold the oats and coconuts
If used, fold rolled oats, quick oats, coconut flakes and chocolate chips. The fabric is thick and heartfelt.
Step 6: Scoop the dough
Raise tablespoon-sized dough and place it on a prepared baking sheet with parchment. Leave it at about 2 inches between cookies. They don’t spread much. Slightly crush them to form cookie shapes. We aim to earn approximately 14 cookies per sheet.
Step 7: Bake for 14-16 minutes
Bake for 14-16 minutes or until the edges are golden brown and the center is set.
Step 8: Cool
Remove from the oven and slide the parchment from the sheet or onto a wire rack to allow the cookies to cool completely.
Best Oatmeal Coconut Cookie Tips
Don’t skip the oat mix! Using both fashionable and quick oats gives your cookies a great texture balance. Use sweeter coconut flakes for extra crunch. If you prefer slightly lighter cookies, use unsweetened shredded coconut. If you like the tips of dul, add a handful of chocolate chips to the dough before baking.
Serving +Saving
These cookies are perfect for after-school snacks, holiday cookie trays, or simple desserts with coffee. When he was running late to school, I might have sent magenta to the bus stop! Store them in airtight containers at room temperature for up to 5 days or freeze for longer storage. I love pulling it out of the freezer and thawing it for a few minutes at any time for cookies.
Can I make oatmeal cookies with coconut flour?
Yes, you can if you want more coconut flavor. This recipe uses traditional flour, but some of it can be replaced with coconut flour. Coconut flour is naturally high in fiber, low in carbohydrates, and has a distinct flavor that pairs beautifully with chewy coconut oatmeal cookies.
That said, coconut flour behaves differently than general-purpose flour. It’s much more absorbent. If you want to try it, we recommend replacing the flour with 1/4 cup flour and slightly increasing the liquid ingredients. This will keep your cookies from drying out and keep them soft and chewy.
Oatmeal coconut cookies
These oatmeal coconut cookies have a soft, chewy center and a light, crisp edge that will make them appealing.
material
Instructions
Preheat the oven to 350°F and arrange the baking sheets on parchment or cookie mats.
In a medium bowl, whisk together the flour, baking soda and salt.
Using a stand or hand mixer, cream butter, brown sugar and granulated sugar until light and fluffy. Add egg and vanilla extract and mix until smooth.
Slowly add the dry ingredients to the wet mixture and mix until combined.
If used, fold rolled oats, quick oats, coconut flakes and chocolate chips. The fabric is thick and heartfelt.
Raise tablespoon-sized dough and place it on a prepared baking sheet with parchment. Leave it at about 2 inches between cookies. They don’t spread much. Slightly crush them to form cookie shapes. We aim to earn approximately 14 cookies per sheet.
Bake for 14-16 minutes or until the edges are golden brown and the center is set.
Remove from the oven and slide the parchment from the sheet or allow the cookies to cool completely on a wire rack.
