Toasted Coconut Oatmeal Cookies
Crispy sweet coconut flakes covering a soft chewing oatmeal cookie?! Can’t go wrong with that! Toasted Coconut Oatmeal Cookies are just so ridiculously tasty! The best thing about oatmeal coconut cookies to me is the delicious chewing bite you get. These oatmeal cookies are rolled into candied shredded coconut, giving these toasted coconut oatmeal cookies an awesome sweet and crunchy exterior for that chewy oatmeal center!
Toasted Coconut Oatmeal Cookie Ingredients:
- 1/2 cup coconut oil
- 1 cup rolled oats
- 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tbsp molasses
- 1 tsp vanilla
- 1 egg
FOR ROLLING COOKIES:
- 1 cup shredded coconut
- 1/4 cup sugar for candied coconut
Cookies:
These cookies are not hard to pull together. There are really only about three steps to having these delish cookies cooling on your kitchen counter! First thing you do is in a medium sized bowl combine your dry ingredients together and mix them up! Then you have to heat up your coconut oil until it is nice and soft. Now add in your molasses, vanilla, and egg to the coconut oil and stir them up. And finally pour the wet ingredient in with the dry combine them together and place in your fridge. They don’t need to be ice cold but chilling them in the fridge while you candy the shredded coconut.
Candied Coconut:
Toasting shredded coconut can be tricky, it is easy to get the heat up to high and burn the coconut. My advice would be to start low with the heat, and stir constantly. First add in your sugar and keep mixing until the sugar is melted in, and you get a light brown on the coconut. It’s okay to stop early the coconut flakes will continue to brown a bit once you take it off the heat! Next allow the candied coconut to cool, then use your hands to crush the shredded coconut down a bit, you want small flakes. Now take your dough out of the fridge and form golf ball sized rounds. Then roll each cookie round in the candied coconut smash it to a circle shape and place on your parchment paper covered cookie sheet. At last bake for 10 minutes at 350 degrees, cool and enjoy!
More Cookies!
- Brown Butter Cinnamon Crinkle Cookies (from Cookies and Cups!)
- Matcha Almond Shortbread Cookies
- Double Chocolate Peanut Butter Swirl Cookies
- Cardamom Shortbread Cookies
Toasted Coconut Oatmeal Cookies
Ingredients
- 1/2 cup coconut oil
- 1 cup rolled oats
- 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tbsp molasses
- 1 tsp vanilla
- 1 egg
FOR ROLLING COOKIES:
- 1 cup shredded coconut
- 1/4 cup sugar for candied coconut
Instructions
Cookie Dough
- Mix together your flour, oats, sugars, salt, and baking powder.
- Whisk together your wet ingredients.
- Combine wet ingredients into your dry forming a dough. Chill in fridge while making the candied coconut.
Candied Coconut
- Bring non-stick pan to low heat. Add in your shredded coconut.
- Stir constantly and mix in your granulated sugar.
- Continue to heat and stir until the coconut is candied and light brown. Remove from heat!
Rolling and Baking!
- Preheat oven to 350 degrees.
- Form dough into golf ball sized rounds.
- Roll rounds in crushed candied coconut mixture.
- Flatten the cookies to 1/2 inch, and place on parchment covered cookie sheet.
- Bake for 10 minutes, cool on rack, and enjoy!