Oatmeal Coconut Cookies
These chewy oatmeal coconut cookies are made with brown butter, to add a rich layer of nutty flavor you'll love. Easy to make + DELISH!
Servings: 36
Ingredients
- 1 cup salted butter
- 1¼ cups light brown sugar packed
- ¾ cup white granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2¼ cups all-purpose flour
- 1 cup quick cooking oats
- 1½ cups shredded coconut
Instructions
- In a sauce pan over medium heat, slowly melt butter until it's golden brown and has a nutty aroma. Remove from heat and allow to cool 5 minutes.
- Preheat oven to 350℉ and line 2 cookie sheets with parchment paper.
- In a large mixing bowl or stand mixer, add brown sugar and white granulated sugar. Beat 3 minutes to dissolve sugars.
- Add eggs one at a time until just incorporated. Add vanilla.
- Add baking soda, powder, and salt. Blend in flour until just incorporated. Fold in oats and coconut.
- Cover and refrigerate dough 30 minutes.
- Use a cookie scoop or spoon and roll dough into balls. Drop dough balls and evenly space onto cookie sheet.
- Bake 8 minutes or until slightly golden. Allow to cool 1 minute and transfer to a wire cooling rack to continue to cool.
Notes
Store in an airtight container up to one week.
Nutrition
Calories: 151kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 119mg | Potassium: 56mg | Fiber: 1g | Sugar: 13g | Vitamin A: 171IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 1mg