Oatmeal Coconut Cookies

4.97 from 57 votes

These oatmeal coconut cookies are a delightful treat, combining the wholesome goodness of oats with the tropical flavor of coconut. It has an amazing texture, crispy around the edges and chewy in the middle.

Prep Time15

Cook Time20

Cooling Time10

Total Time45

Method: Baking

Course: Cookies

Servings: 21 Cookies

Ingredients

1 cup All-Purpose Flour
½ teaspoon Baking Soda
⅛ teaspoon Salt
1 cup Coconut Shredded, I used sweetened.
1 cup Quick Cooking Oats I used large flake
½ cup Butter
¾ cup Granulated Sugar
2 tablespoons Honey

Instructions

Preheat the oven to 350F for 15 minutes. Butter two cookie sheets.
In a large bowl sift together the flour, baking soda and salt. Stir in the coconut and oats.
Melt the butter with the sugar and honey in a small saucepan over medium heat. Remove it from the stove and let it cool for 2 minutes.
Pour the melted butter mixture to the dry ingredients and mix well with a spatula.
Roll into balls the size of walnuts and place 1 inch apart on the baking sheet and flatten it slightly with a fork.
Bake for 15-20 minutes, or until golden brown. If using 2 cookie sheets, shift racks halfway through the baking to ensure even browning. Mine turned golden brown after 13 minutes itself. I think it's because of the dark coated cookie sheet.
Let the cookies cool on the sheets until they firm slightly. Then using a spatula carefully lift the cookies and transfer it to a cooling rack to cool completely.

Notes

I used one extra large cookie sheet I recently purchased from Walmart. It was a dark coated non stick pan. Usually cookies baked on such dark coated sheets turn brown very quickly, so I lined it with parchment paper.
The recipe did not mention whether to use sweetened or unsweetened coconut. I had the sweetened one, so I used it. I think if I had used the unsweetened variety the sweetness of the cookies would have been perfect for us.
Light corn syrup was mentioned in the recipe. I had that in hand, but I anticipated that some of you might ask what can be substituted for it. So I used honey. I think either omitting this or reducing the quantity of sugar to ½ cup will also work if you want less sweeter cookies.
These coconut cookies spread a lot, so be sure to leave enough space while placing the dough on the baking sheets.

Taste & Texture

These oatmeal coconut cookies are delightfully sweet, with a perfect balance of crisp edges and a chewy center when freshly baked. After 2-3 days, they soften around the edges but remain just as tasty. They have a rich, buttery aroma when enjoyed fresh. While we loved the flavor, I plan to tweak the recipe next time to reduce the sweetness.

Nutrition