Easy Oatmeal Coconut Cookies Recipe +Video
A delicious twist on classic oatmeal cookies! These oatmeal coconut cookies are very soft, chewy and delicious-it’s impossible to eat just one!
A little coconut can really take these cookies to the next level! If you like the taste and texture of coconut, you might like coconut cream pie or coconut cake!
We like to bake biscuits at home, we like a lot! ! Children like to help, we all like to eat! ! One of our all-time favorites is this oatmeal coconut cookie recipe (they are different from our classic oatmeal cookie recipe, and we like it too).
I admit that at first I was a little hesitant to try them, because they looked ordinary, but oh mom, they are good! ! The crazy thing is that I think it’s impossible to eat just one. real! These oatmeal cookies have an addictive thing that makes it difficult to control yourself and not eat too much.
We got the recipes from my mom’s friend Pat a few years ago and have been making them ever since. Yes, I know that many people like to eat extra ingredients such as chocolate chips or M&M chocolate, but these oatmeal coconut cookies are perfect as they are.
They are also easy to make, which makes them more popular. 😉
How to make oatmeal coconut cookies
Wet ingredients. Mix the butter, sugar, eggs, and vanilla together. Set aside.
Dry ingredients. Mix all the dry ingredients together in a separate bowl. Add the dry ingredients to the wet ingredients and mix well.
bake. Scoop it onto a greased baking pan. Bake at 350°F for 8-10 minutes. Please enjoy!
Coconut Biscuits Frequently Asked Questions
If your cookie dough looks dry, Add ½ teaspoon of liquid such as applesauce, vegetable oil, milk or butter. Be very careful not to add too much.
In addition, please note that adding ingredients may cause flavor changes. The best way is to use the ingredients already listed in the recipe.
Sweetened or unsweetened coconut: The two can be interchanged. If the recipe does not state which to use, it usually means using sweetened ones because it is more widely known and available.
However, if a recipe specifically requires one or the other, I will stick to their recommendations, as other ingredients may have been adjusted to account for coconut.
oatmeal: Since instant oats are just small pieces of oatmeal, you can use them interchangeably. Deciding which to use depends on the texture you want to use. You can even use half of one and half of the other.
Baking time: Every oven is very different, but it depends on your oven and where you live. Sometimes these biscuits are baked 7 times, sometimes 10 times, which is a huge difference, so you may only need to pay attention to them until they turn slightly brown. 🙂
Shop Put the dough in an airtight container in the refrigerator for 3-4 days.
freeze, Knead the dough into a ball, place it on a baking sheet, and freeze for about 2 hours. Then, transfer the dough balls to a sealed, freezer-safe container.You can freeze them for 3-6 months
Shop The cooled biscuits are cooled and stored in an airtight container. The biscuits will be stored at room temperature for 3-5 days or in the refrigerator for 6 months.
If you decide to try these coconut cookies, please let me know. Although there is a cup of coconut, it is not a super coconut. As a result, they are always so soft! !
For more oatmeal cookies, please check:
Preparation time 10 minutes
Cooking time 10 minutes
Total time 20 minutes
A serving of 24 biscuits
Calories 200 kcal
Author Little Luna
- 1 c butter
- 1c sugar
- 1 c brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 c flour, up to 2 ½ cups (if needed)
- 2 C oatmeal
- 1 C coconut
- 1 teaspoon almond extract optional
Mix the butter, sugar, eggs, and vanilla together. Set aside.
Mix all the dry ingredients together in a separate bowl.
Add the dry ingredients to the wet ingredients and mix well.
Scoop it onto a greased baking pan. Bake at 350°F for 8-10 minutes. Please enjoy!
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