Crispy Coconut Oatmeal Cookies Recipe

"I love oatmeal cookies! Toasting the coconut for these cookies gives them a rich flavor. You will get about 20 2-inch cookies. They will be soft when warm and get crispy as they cool. Enjoy!"

Original is 5 servings

Metric US

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Nutritional

Serving Size: 1 (227.3 g)
Calories 961.7
Total Fat - 47.7 g
Saturated Fat - 11.7 g
Cholesterol - 109.3 mg
Sodium - 511.1 mg
Total Carbohydrate - 110 g
Dietary Fiber - 11 g
Sugars - 50.2 g
Protein - 27.2 g
Calcium - 168.2 mg
Iron - 6.4 mg
Vitamin C - 0.1 mg
Thiamin - 0.8 mg

Step by Step Method

Step 1

Toast the coconut: Place coconut in a large, dry skillet. Heat over medium heat and cook, turning often until coconut is fragrant and lightly browned. Remove from heat and set aside. Preheat oven to 350 degrees.

Step 2

In a bowl mix flour, salt, baking soda and powder, and oats. Set aside.

Step 3

In a large bowl, with electric mixer, mix butter and sugars. Blend well.

Step 4

Add eggs, one by one and mix well. Add vanilla extract.

Step 5

On low speed, add flour mixture, slowly to avoid spills. If it becomes hard to incorporate, fold mixture in with a rubber spatula until dough forms. Add the toasted coconut and mix well.

Step 6

Place rounded tablespoons of dough 1 1/2 inches apart in cookie sheets. Cookies will spread. Bake 10 to 12 minutes or until edges are dry and lightly browned. Remove from oven and let cool on cookie sheets 5 minutes before removing.