These super easy Oatmeal Coconut Cookies are easy to make and store great in the freezer. Cookies are great for every season, even summer. A chewy cookie filled with oatmeal and coconut goodness. They have a crisp edge and a chewy soft center which makes for the perfect bite every time.
These oatmeal cookies are soft and chewy. Much like my Chocolate Chip Oatmeal Cookies, they have a fantastic texture. The coconut in the cookies adds to the chewiness. I think coconut and oatmeal are a great combination and it works really well in these easy cookies.
Notes About The Oatmeal Coconut Cookies
- I usually drop my cookies from a teaspoon. You can easily make them bigger if you like, just increase the baking time by 1-2 minutes per batch.
- You could easily add chocolate chips to this recipe if you are a chocolate lover as well.
Drop cookies are the easiest cookies to make and there are a gazillion combinations that you can come up with. I usually make something different every time I make a batch. However, in this house Chocolate Chip Cookies are the favourite drop cookie.
Happy baking friends!
Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.
Coconut Oatmeal Cookies
Ingredients
- 3/4 Cup butter
- 1 Egg
- 1 Teaspoon vanilla
- 1/2 Cup brown sugar
- 1 Cup dried coconut
- 2/3 Cup oats
- 3/4 Cup flour
- 1 Teaspoon baking soda
- Pinch salt
Instructions
- Preheat oven to 350 degrees F and have ready a large baking tray. No need to grease the tray.
- In a medium bowl, combine the coconut, oats, flour, baking soda and salt. Mix to combine and set aside.
- In a large mixing bowl, add the butter and sugar and mix on high speed for about 2 minutes. Add the egg and vanilla and mix for another minute. Add your dry ingredients and stir with a wooden spoon to combine. Drop by spoonfuls on your tray about 2 inches apart. Bake for about 7-9 minutes. Remove from oven and leave to cool on a wire rack. Repeat for remaining cookies.
- Will keep for 4-5 days in an airtight container.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
