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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!
Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Chill dough
30
minutes
mins
Total Time
18
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
36
Author:
Julie Blanner
Ingredients
1
cup
butter
salted
1¼
cups
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
Variations
Cranberries
Chocolate Chips
White Chocolate Chips
Peanut Butter Chips
Salted Caramel Chips
Nuts
Store in an airtight container up to one week.
Nutrition
Calories:
151
kcal
|
Carbohydrates:
21
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.2
g
|
Cholesterol:
23
mg
|
Sodium:
119
mg
|
Potassium:
56
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Vitamin A:
171
IU
|
Vitamin C:
0.03
mg
|
Calcium:
17
mg
|
Iron:
1
mg