Coconut Oatmeal Drop Cookies
Indulge in the perfect balance of chewy and crisp with these irresistible Coconut Oatmeal Drop Cookies! Featuring a delightful blend of nutty oats and sweet, shredded coconut, these quick and easy cookies are bursting with comforting flavors and textures in every bite. With just 15 minutes of prep time, this recipe is a fantastic option for busy bakers seeking a homemade treat. The golden edges and soft centers create a dreamy contrast, while the hint of vanilla enhances their cozy, nostalgic vibe. Perfect for sharing (or keeping all to yourself), these cookies are ideal for snacking, dessert, or packing in lunchboxes. Store them in an airtight container to enjoy their rich, buttery goodness all week long! Whether you’re a coconut lover or just looking to up your cookie game, these oatmeal cookies are bound to become a favorite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 0.5 cup (softened) Unsalted butter
- 0.5 cup Granulated sugar
- 0.5 cup (packed) Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 cups Old-fashioned oats
- 0.75 cup Shredded sweetened coconut
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the egg and vanilla extract to the bowl and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Stir in the oats and shredded sweetened coconut using a spatula or wooden spoon until evenly distributed.
Drop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The center of the cookies may appear slightly underbaked, but they will firm up as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 10.2 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 44 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.
