Toasted Coconut Oatmeal Cookies
There are very few things that I can bake that my Mom (Mum) will eat… anything with coconut tends to do the trick though!
These cookies are dense, chunky, and filled with the most delicious toasted coconut. There may or may not have been an argument while I was baking to add dark chocolate, white chocolate, caramel, and countless other (unnecessary) sweets to these cookies. Of course, in the end, I was right 😛
The combination of the toasted coconut with the thickness of the oatmeal creates a cookie experience that you get from a bakery! Sometimes simpler is just better.
To Make the Dough:
Start by toasting the coconut. Coconut is extremely susceptible to burning (trust me, I learned the hard way). Turn on the oven to 350 degrees F. Immediately place the coconut flakes (really any coconut works here) on a cookie sheet and place in the oven. The oven will NOT be hot, but this will give you some wiggle room in terms of timing. Check the coconut every 2-3 minutes. As soon as the edges start to turn golden, mix the coconut on the sheet until you get a nice golden color all around. Some flakes will not toast fully… that is OK!
If you catch it a little late, and it’s more brown than golden, just place the coconut on another cool sheet or paper towel to cool. Just take it off the tray to halt the toasting process.
While the coconut is cooling, cream together the room temperature butter, melted coconut oil, brown sugar and white sugar. Since the coconut oil is melted, I let this creaming process go for 3-4 minutes until it’s a fine, light texture.
Add the eggs, vanilla extract, salt, and baking soda. You will likely have to scrape down the sides a couple of times.
Slowly add the flour, little by little until fully incorporated.
Finally, add the oatmeal and toasted coconut. You can either use the mixer, or use a spatula to preserve the texture of the coconut.
This will be a dry dough, like to the point where you won’t think you could form dough balls.
I normally recommend using the ice cream scoop, however for this I went with the old fashioned hand roll! Primarily because I wanted some bigger cookies, and it worked just perfect! Since the cookies are a bit bigger with the drier dough, press them down into the shape of cookie that you are going for, either with your fingers or a fork.
Bake at 350 for 10 minutes.
Again, the peanut gallery said “these don’t look done” when I pulled them out of the oven. However, they were perfect! Be sure to snap a couple pictures before serving warm. Highly recommend serving with some vanilla ice cream (yum ice cream sandwiches!).
Toasted Coconut Oatmeal Cookies
AuthorIonaPreheat the oven to 350 degrees F.
Place the coconut flakes on a cookie sheet. Place into the oven right after you start it and stir every 2-3 minutes until golden brown (and delicious). Let cool completely before adding to dough.
Cream together the butter, coconut oil, brown sugar, and sugar until light and fluffy.
Add in the eggs, vanilla extract, salt, and baking soda. You will probably have to scrape down the sides of the mixing bowl a couple of times.
Add in the flour until the mixture is fully incorporated and a little on the thick side.
Add the toasted coconut and oatmeal and stir until it looks incorporated. It will likely be very dry (that's what we are going for).
Using your hands, form the dough into the desired shape and size. Press down firmly onto the cookie sheet to desired height (these cookies won't rise or expand like others).
Bake the cookies for 9-11 minutes, or until the edges just barely start to turn golden brown. These cookies won't go golden like most others, but I promise they will be done right around the 10 minute mark.
Serve warm and enjoy!
Ingredients
Directions
Preheat the oven to 350 degrees F.
Place the coconut flakes on a cookie sheet. Place into the oven right after you start it and stir every 2-3 minutes until golden brown (and delicious). Let cool completely before adding to dough.
Cream together the butter, coconut oil, brown sugar, and sugar until light and fluffy.
Add in the eggs, vanilla extract, salt, and baking soda. You will probably have to scrape down the sides of the mixing bowl a couple of times.
Add in the flour until the mixture is fully incorporated and a little on the thick side.
Add the toasted coconut and oatmeal and stir until it looks incorporated. It will likely be very dry (that's what we are going for).
Using your hands, form the dough into the desired shape and size. Press down firmly onto the cookie sheet to desired height (these cookies won't rise or expand like others).
Bake the cookies for 9-11 minutes, or until the edges just barely start to turn golden brown. These cookies won't go golden like most others, but I promise they will be done right around the 10 minute mark.
Serve warm and enjoy!
Notes
