Toasted Coconut Oatmeal Cookies are are delicious oatmeal cookie with a tropical flavor. The toasted coconut offsets the traditional oatmeal cookie giving it a little bit more of a chewy texture. This is a great cookie for coconut lovers. Toasting the coconut first adds a rich taste to the coconut and enhances it’s small part in this recipe making it stand out.
This recipe and photo are By Ellen Easton 2010 – All Rights Reserved Tea Travels!™
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- 1 cup coconut, shredded, or to taste
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon salt (optional)
- 1/2 pound (1 cup) butter or margarine, softened
- 1 firmly-packed cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoons pure vanilla extract
- 3 cups old-fashioned oats or steel-cut oats, uncooked
Preheat oven to 350 degrees F.
To toast coconut: To toast coconut in the oven, spread shredded coconut in a thin layer on a dry baking sheet. Bake at 300 degrees F. for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly. Keep in mind that coconut can burn very easily, so it’s better to take your time than to try and increase the heat and rush the toasting. NOTE: If made in advance, store in an airtight container.
In large bowl, combine the flour, baking soda, cinnamon, and salt; set aside.
In a large bowl using your electric mixer, mix together the butter, brown sugar, and granulated sugar until creamy. Add the eggs and vanilla extract; beating until well blended. Gradually add the flour mixture until well mixed. A little at a time, stir in the oats and toasted coconut.
Place one (1) rounded teaspoonful of dough, spaced apart, onto an ungreased cookie sheet. Bake approximately 10 to 12 minutes or until golden brown. Remove from oven and allow to cool for 1 minute. Remove the cookies to a wire rack to finish cooling.
Makes 24 to 36 cookies.
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