Crispy Coconut Oatmeal Cookies
Get ready to elevate your cookie game with these irresistibly Crispy Coconut Oatmeal Cookies! Bursting with the wholesome heartiness of old-fashioned rolled oats and the tropical sweetness of unsweetened shredded coconut, these cookies strike the perfect balance between chewy centers and golden, crispy edges. With just 15 minutes of prep time and a handful of pantry staples like brown sugar, vanilla extract, and softened butter, this easy-to-follow recipe delivers 24 delightful treats that are perfect for snacking, gifting, or pairing with your favorite cup of tea or coffee. A simple baking technique ensures every bite is packed with texture and flavor, making these cookies a must-try for coconut lovers and dessert enthusiasts alike. Store them in an airtight container to enjoy their fresh-baked goodness throughout the week!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1.5 cups old-fashioned rolled oats
- 1 cup unsweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully combined.
Gradually mix the dry ingredients from the medium bowl into the wet ingredients until just combined. Avoid overmixing.
Fold in the rolled oats and shredded coconut using a spatula until evenly incorporated.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
Gently press down on each dough ball with the palm of your hand or the back of a spoon to slightly flatten them.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and crisp. The centers may still look slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Serve and enjoy!
Nutrition Facts
Calories |
3710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 142.9 g | 714% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 2011 mg | 87% | |
| Total Carbohydrate | 416.3 g | 151% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 207.6 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 249 mg | 19% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1350 mg | 29% | |
*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.
