Coconut Oatmeal Cookies: A Chewy, Flavorful Delight

Coconut Oatmeal Cookies are the ultimate sweet indulgence for those who crave a chewy, nutty, and slightly tropical twist on the classic oatmeal cookie. Packed with shredded coconut and wholesome oats, these cookies offer the perfect balance of flavors and textures in every bite. Whether you’re baking for a party, a family snack, or just a personal treat, these cookies never disappoint.

Key Information

• Preparation Time: 10 minutes
• Cooking Time: 12 minutes
• Total Time: 22 minutes
• Number of Servings: 20 cookies
• Serving Size: 1 cookie

Nutritional Information (Per Serving)

• Calories: 120
• Protein: 2g
• Carbohydrates: 18g
• Fat: 6g
• Sugar: 10g
• Fiber: 1g

Dietary Notes:

• Gluten-Free (if using certified gluten-free oats)
• Vegetarian

Ingredients List

• 1 cup (90g) rolled oats
• 1 cup (85g) shredded unsweetened coconut
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (65g) all-purpose flour

Detailed Method of Preparation

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, cream together the butter, brown sugar, and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
3. Beat in the egg and vanilla extract, mixing until fully incorporated.
4. In a separate bowl, combine the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring to combine.
5. Fold in the oats and shredded coconut until evenly distributed throughout the dough.
6. Use a spoon or cookie scoop to drop heaping tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are set.
8. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips for Culinary Success

• For extra coconut flavor, toast the shredded coconut in a dry pan over medium heat for 3-4 minutes before adding it to the dough.
• Substitute chocolate chips for a sweet twist—just fold them in with the oats and coconut!
• If you prefer a chewier cookie, reduce the baking time by a minute or two to prevent over-baking.
• Try using coconut oil instead of butter for a more intense coconut flavor and a dairy-free option.
• Make sure to use unsweetened shredded coconut to control the level of sweetness in your cookies.

Frequently Asked Questions (FAQs)

Can I use quick oats instead of rolled oats?
While rolled oats give the best texture, you can substitute quick oats if that’s all you have. Just keep in mind that the cookies may be a bit softer and less chewy.

How do I store Coconut Oatmeal Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months—just make sure to place parchment paper between the layers to prevent sticking.

Can I make these cookies gluten-free?
Yes! Use certified gluten-free oats and a gluten-free all-purpose flour blend to make these cookies suitable for those with gluten sensitivities.

Can I add nuts to the recipe?
Absolutely! Chopped walnuts, pecans, or almonds make excellent additions. Add them in when folding in the oats and coconut.

These Coconut Oatmeal Cookies are an irresistible treat that blends the best of chewy oats and rich coconut flavors. Whether you’re indulging in a sweet snack or sharing them with friends, these cookies are sure to satisfy every craving. Bake up a batch today and enjoy a bite of tropical bliss!