Oatmeal Coconut Cookies • Kath Eats

These oatmeal coconut cookies are tender and chewy within the middle, with flippantly crisp edges that make them irresistible. 

Blame it on my love for oatmeal or the truth that oats in cookies makes them a *little* more healthy than flour alone, however oatmeal cookies are one among my favourite types! They’re tender, chewy, and simply the fitting steadiness of candy and hearty. What I like most about oatmeal cookie recipes is how versatile they are often—you’ll be able to combine in chocolate chips, dried fruit, and even swirl in nut butter for further richness.

As we speak, I’m sharing my new favourite spin on a basic: Oatmeal Coconut Cookies. I took a primary oatmeal cookie recipe and blended in 1.5 cups of shredded coconut. These cookies carry collectively nutty oats and tropical coconut for chewy, crunchy texture perfection! If you happen to’re already a fan of my butterscotch oatmeal cookies or white chocolate and cranberry oatmeal cookies, you’ll undoubtedly wish to give this coconut model a strive. And in case your cookies should have a contact of chocolate, you’ll be able to add chocolate chips, too.

Oatmeal Coconut Cookies

These oatmeal coconut cookies are tender and chewy within the middle, with flippantly crisp edges that make them irresistible. The coconut flakes and shredded coconut add a tropical twist whereas conserving the cookies moist and flavorful. I like utilizing each rolled oats and fast oats to realize that hearty-yet-tender texture. The flavour is enhanced with brown sugar, vanilla extract, and a pinch of baking soda and salt—all of the little issues that make a cookie recipe go from good to nice.

How To Make Oatmeal Coconut Cookies

The method for making these cookies is straightforward and simple. You’ll want two bowls—one for whisking the dry substances and one for creaming the butter and sugar. Ensure your butter is at room temperature earlier than beginning, which helps it cream extra simply with the sugar. As soon as the dough comes collectively, you’ll fold within the normal oats, coconut, and chocolate chips for those who’re utilizing them.

Makes: About 3 dozen cookies

Components

• 1 cup salted butter, room temperature
• 1 1/4 cups brown sugar
• 1/4 cup granulated sugar
• 2 massive eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups rolled oats
• 1 cup fast oats
• 1 1/2 cups sweetened shredded coconut
• Optionally available: 1/2 cup chocolate chips

Directions

Step 1: Preheat the oven 

Preheat the oven to 350°F and line a baking sheet with parchment paper or a cookie mat.

Step 2: Whisk dry substances

In a medium bowl, whisk collectively the flour, baking soda, and salt.

Step 3: Cream the moist substances collectively

Utilizing a stand mixer or hand mixer, cream collectively the butter, brown sugar, and granulated sugar till gentle and fluffy.

Add the eggs and vanilla extract, mixing till clean.

Step 4: Add the dry substances to the moist combination.

Slowly add the dry substances to the moist combination, till mixed.

Step 5: Fold within the oats and coconut

Fold within the rolled oats, fast oats, coconut flakes, and chocolate chips if utilizing. The dough might be thick and hearty.

Step 6: Scoop dough

Scoop heaping tablespoon-sized parts of dough and place them in your ready baking sheet with parchment. Depart about 2 inches between cookies – they received’t unfold a lot. Smash them barely to kind a cookie form. Goal for about 14 cookies per sheet.

Step 7: Bake for 14-16 minutes

Bake for 14–16 minutes, or till the sides are golden brown and the facilities are simply set.

Step 8: Let cool

Take away from the oven and let the cookies cool fully, both by sliding the parchment off the sheet or on a wire rack.

Ideas for the Greatest Oatmeal Coconut Cookies

• Don’t skip the combination of oats! Utilizing each normal oats and fast oats provides the cookies a beautiful texture steadiness.
• For further chewiness, use extra sweetened coconut flakes. If you happen to desire a barely lighter cookie, go together with unsweetened shredded coconut.
• If you happen to love a touch of indulgence, add a handful of chocolate chips to the dough earlier than baking.

Serving + Storing

These cookies are excellent for after-school snacks, vacation cookie trays, or a fast dessert with espresso. I could have despatched Mazen to the bus cease with two when he was operating late for varsity! Retailer them in an hermetic container at room temperature for as much as 5 days, or freeze them for longer storage. I like pulling one from the freezer and letting it thaw for a couple of minutes for an anytime cookie.

Can You Make Oatmeal Cookies With Coconut Flour?

Sure, you’ll be able to if you’d like much more coconut taste. Whereas this recipe makes use of conventional flour, you’ll be able to substitute a portion of it with coconut flour. Coconut flour is of course excessive in fiber, low in carbs, and has a definite taste that pairs superbly with chewy coconut oatmeal cookies.

That stated, coconut flour behaves in another way than all-purpose flour—it’s far more absorbent. If you wish to strive it, I like to recommend changing simply 1/4 cup of the flour with coconut flour and barely rising the liquid substances. It will hold your cookies from drying out and permit them to remain tender and chewy.

Whether or not you’re baking for your loved ones, bringing treats to a celebration, or simply craving one thing do-it-yourself, these oatmeal coconut cookies are certain to please!