Oatmeal Coconut Cookies Recipe: 1 Minute to Delicious Coconut Cookies You Can Make at Home

Oatmeal coconut cookies are an irresistible treat that blend the hearty texture of oats with the tropical flavor of shredded coconut. Perfect for an afternoon snack or as a sweet companion to your morning coffee, these cookies are as easy to make as they are delicious. To create a batch, start by creaming together softened butter and both brown and white sugars until light and fluffy. Beat in an egg and a splash of vanilla extract. In a separate bowl, combine all-purpose flour, baking soda, a pinch of salt, hearty rolled oats, and shredded coconut. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Scoop tablespoon-sized portions onto a parchment-lined baking sheet, leaving space for spreading. Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until the edges are golden but centers remain slightly soft. Let cool on a wire rack before serving.

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FAQ

Q: Can I use quick oats instead of rolled oats in oatmeal coconut cookies?

A: Yes, you can substitute quick oats, but the texture will be slightly softer than cookies baked with rolled oats.

Q: Are oatmeal coconut cookies suitable for freezing?

A: Absolutely! You can freeze the cookies after baking, or even freeze the dough balls before baking for fresh cookies any time.

Q: Can I make these cookies gluten-free?

A: Yes, substitute the all-purpose flour for a 1:1 gluten-free baking blend and make sure your oats are certified gluten-free.

Q: Is it possible to add nuts or chocolate chips to the recipe?

A: Definitely! Walnuts, pecans, or chocolate chips make wonderful additions to oatmeal coconut cookies.

Q: How do I keep the cookies chewy?

A: Don’t overbake and use plenty of brown sugar; also, letting them cool on the baking tray for a few minutes helps maintain a chewy texture.