Coconut Crunch Cookies
Indulge in the irresistibly chewy texture and nutty aroma of Coconut Crunch Cookies—a delightful treat packed with the tropical sweetness of shredded coconut and the hearty bite of rolled oats. Perfectly crisp on the edges and soft in the center, these cookies are elevated by a touch of vanilla and optional chopped pecans or walnuts for added crunch. Quick and easy to prepare with just 15 minutes of prep time, they bake to golden perfection in under 10 minutes. Whether you're craving a midday snack or looking for a homemade dessert to share, these coconut cookies are sure to please. Plus, they store beautifully, making them ideal for bake sales, potlucks, or week-long enjoyment. Satisfy your sweet tooth with this crowd-pleasing recipe that's as simple as it is delicious!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups shredded sweetened coconut
- 1 cup rolled oats
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the shredded sweetened coconut, rolled oats, and chopped pecans (if using) until evenly distributed.
Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden and the centers are set.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 13.3 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 56 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
