Chocolate Coconut Oatmeal Cookies 15 Minutes Ready

Chocolate Coconut Oatmeal Cookies 15 Minutes Ready


Chewy Healthy Chocolate Coconut Oatmeal Cookies are irresistible and delicious! They are great for sharing!

Coconut Cream Pie is an obvious favorite among coconut lovers, but we also can’t get enough of the coconut cake and variety of coconut cookies. These Chocolate Coconut Oatmeal Cookies are quick, easy, and a hit!

You can’t just eat one! !

We love the chewy cookies here and are constantly tweaking recipes and creating delicious variations. These Chocolate Coconut Oatmeal Cookies are one of those sweet tweaks.

They are so good! They only have a hint of coconut flavor, but you can add more if you want. If you need more chocolate, and sometimes you just need chocolate, you can easily add another rectangle or two on top! If that doesn’t work for you mix some chocolate chips in the batter. With some butterscotch chips, these are good too.

If that’s your thing, you can really change these and create something even more sensational! But for now, these are perfect. These cookies are chewy and delicious, and I have a feeling you won’t have any leftovers to store!

Easy Chocolate Coconut Oatmeal Cookies

Prepare. Preheat oven to 350°.

wet ingredients. In a large bowl, add creamed butter and sugar until light and fluffy. Beat in eggs and vanilla.

dry ingredients. Combine flour, baking soda and salt in a separate bowl. Add to cream mixture and mix well.

roll. Add oats and coconut, then roll into 1-inch balls.

bake. Place on an ungreased cookie sheet and flatten slightly. Bake for 10-11 minutes or until golden brown.

Decorate + Enjoy! When baking cookies, divide Hershey’s chocolate bars into 12 pieces. Once the cookies are out, press a piece of chocolate into the center of each cookie. calm down. Please enjoy!

Tips, Changes + Stored Information

For this recipe we use Sweetened coconut flakes. However, if you like a little less sugar, you can use unsweetened coconut.

instead of putting a piece chocolate Best of all, you can easily mix in:

  • Chocolate Chip
  • white chocolate chips
  • Butterscotch Chips
  • chocolate beans

Variety:

  • Add the toffee bits.
  • Leave the coconut. If you don’t like coconut, you can easily leave it out, just make sure to add more oatmeal so the cookies don’t go flat.
  • Use ¾ cup brown sugar and ¼ cup white sugar to make cookies chewy.
  • Instead of putting a chocolate bar on each cookie, you can mix chocolate chips (milk, semisweet, or bittersweet).

Frozen Dough: Once you have to knead the dough, roll it into a log. Wrap tightly in plastic wrap, then in foil, and label. Dough can be frozen for about 6 months. Thaw in the refrigerator and bake as directed before shaping the cookies.

Freeze Baked Cookies: Store in an airtight freezer-safe container, separating the layers with parchment paper. Freeze up to 6 months.

shop. Cookies must be kept soft and fresh after baking. Here are some of those tips to help you enjoy your cookies for a few days.

  • Do not over bake.
  • Let them cool completely before storing, or the steam will make them soggy.
  • Store in an airtight container.
  • Store at room temperature. Do not store them in the refrigerator.
  • Put a small loaf of bread into the container.

For more cookies, please see:

Course dessert

American food

Prep time 5 minutes

Cook Time 10 minutes

Total time 15 minutes

Serving Size 60

Calories 74 kcal

by Lil’ Luna

  • 1 cup softened butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups instant oats
  • 1 cup coconut flakes
  • 5 Hershey’s Chocolate Bars
  • Preheat oven to 350°.

  • In a large bowl, add creamed butter and sugar until light and fluffy. Beat in eggs and vanilla.

  • Combine flour, baking soda and salt in a separate bowl. Add to cream mixture and mix well.

  • Add oats and coconut, then roll into 1-inch balls.

  • Place on an ungreased cookie sheet and flatten slightly.

  • Bake for 10-11 minutes or until golden brown.

  • When baking cookies, divide Hershey’s chocolate bars into 12 pieces. Once the cookies are out, press a piece of chocolate into the center of each cookie. calm down. Please enjoy!

Recipes that taste from home.

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  • This Article is produced by foodmorning.fr Staff which is a team of expert writers and editors led by Serena Robert trusted by millions of readers worldwide.
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