Coconut Oat Cookies
These chewy and golden Coconut Oat Cookies are the ultimate treat for coconut lovers, combining the wholesome texture of rolled oats with the sweet, nutty richness of unsweetened shredded coconut. Perfectly balanced with a buttery base, a touch of vanilla, and the option to add indulgent dark chocolate chips, these cookies come together in just 15 minutes of prep. Ideal for satisfying your sweet cravings, this easy recipe is made with pantry staples and bakes to perfection in under 12 minutes. Whether paired with your morning coffee or savored as an afternoon snack, these cookies are as irresistibly delicious as they are easy to make. Tailored for batch baking, they store beautifully for up to five days in an airtight container, making them a delightful addition to your cookie jar!
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 100 grams Brown sugar
- 50 grams Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 120 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 grams Rolled oats
- 100 grams Unsweetened shredded coconut
- 50 grams Dark chocolate chips (optional)
Instructions
Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the rolled oats, shredded coconut, and chocolate chips (if using) until evenly distributed.
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking trays, leaving about 2 inches of space between each cookie.
Gently flatten the tops of the cookies with the back of a spoon or your fingers.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft but will firm up as they cool.
Remove from the oven and allow the cookies to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.5 g | 258% | |
| Saturated Fat | 129.5 g | 648% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 1832 mg | 80% | |
| Total Carbohydrate | 393.9 g | 143% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 175.0 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 291 mg | 22% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1848 mg | 39% | |
*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.
