Oatmeal Coconut Cookies

These chewy oatmeal coconut cookies are made with brown butter, to add a rich layer of nutty flavor you’ll love.

This recipe is a twist on an old classic favorite – and they’re quick and easy to make for a last minute snack.

My sister is to thank for these incredible oatmeal coconut cookies, enhanced with brown butter for a taste of rich, nutty goodness in every bite.

If you are new to baking (or new to our favorite recipes), you’ll soon realize that brown butter is basically magic! It elevates just about everything it touches, giving it a deeper, richer, more intense flavor that smells wonderful, too.

Coconut and oatmeal go so well together in these cookies. The coconut makes them so soft and the brown butter makes them deliciously fragrant and chewy.

Oatmeal Coconut Cookies

They’re so quick and easy, they make a last minute fix to cure your sweet tooth or late night craving!

• Butter – Salted or unsalted butter. If you use unsalted butter, add another pinch of salt to balance the sweetness.
• Brown Sugar – I use light brown sugar, but for richer flavor, you can substitute dark brown sugar.
• Sugar – White granulated sugar caramelizes with the brown butter for incredible texture and flavor.
• Vanilla – Pure vanilla extra yields the best flavor. You can use homemade vanilla or store bought.
• Baking Powder – One of two leavening agents that makes these cookies rise to perfection.
• Baking Soda – The use of two leavening agents gives the cookies a beautiful rise.
• Salt – Kosher salt brings out all the other flavors in this recipe.
• Flour – All purpose flour is recommended.
• Quick Cooking Oats – Give a chewy texture. You can substitute quick rolled oats.
• Shredded Coconut – Adds flavor and texture.

Variations

• Cranberries
• Chocolate Chips
• White Chocolate Chips
• Peanut Butter Chips
• Salted Caramel Chips
• Nuts

How to Make

1. Brown Butter – While optional, this step is highly recommended for amazing texture and flavor. Brown butter in a saucepan until it turns golden brown and has a nutty aroma. Remove from heat and allow to cool 5 minutes.
2. Make the Batter – In a mixing bowl, cream butter and sugars. Add egg and vanilla. Add Add baking soda, powder, salt and flour until just incorporated. Fold in oats and coconut.
3. Chill – Cover and chill dough 30 minutes.
4. Bake – Using a scoop (or rolling into balls) for consistent cookie size (which helps them bake evenly) drop on a parchment lined cookie sheet. Bake until slightly golden.

• Topped with homemade vanilla ice cream
• Make into an ice cream sandwich
• Crumble on top of yogurt
• Pair with a glass of cold milk

How to Store

• Room Temperature – Leave cookies in an airtight container for up to one week.
• Freeze – Freeze for up to 12 months.