Coconut Oatmeal Cookies

A friend recently asked if I had a coconut oatmeal cookie recipe. When I didn't have one, she told me she improvised one from an oatmeal raisin cookie recipe, and I decided to do the same. The delicious result is not too sweet, a little crunchy, a little chewy, with bursts of coconut and chocolate. These cookies feel healthy enough to eat for breakfast (which I did this morning!), and they are my new favorite oatmeal cookie. Somehow the raisins in oatmeal raisin cookies are too cloyingly sweet for me.

I tried three different kinds of coconut, and my preference is unsweetened coconut flakes, available online and at some specialty kitchen stores. Desiccated coconut resulted in a yummy flavor, but the texture was too dry. Regular sweetened, shredded coconut was also good, so feel free to use it if you have it on hand or prefer a sweeter cookie. Similarly, you can use semi-sweet chocolate chips if they are more to your taste.

unsweetened coconut flakes

print

Coconut Oatmeal Cookies, High Altitude (4500 ft)

Adapted from Trout Dale Oatmeal-Raisin Cookies in Pie in the Sky: Successful Baking at High Altitudes by Susan G. Purdy

1 1/2 c plus 1 1/2 T all-purpose flour
generous 1/4 teas baking soda
generous 1 teas salt
1/2 teas cinnamon
1/2 lb unsalted butter, at room temperature (2 sticks)
3/4 c sugar
1/2 c dark brown sugar, packed
2 large eggs
1 1/2 teas vanilla extract
3 c rolled oats
1 c bittersweet chocolate chips
1 c unsweetened coconut flakes

Preheat oven to 350F. Place parchment paper on cookie sheets, or spray with nonstick vegetable spray, and set aside.

Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl.

In an electric mixer, using a paddle attachment, beat the butter until soft and creamy, then beat in both sugars. Beat until smooth. Beat in the eggs and vanilla. Mix in the flour mixture, then the oats, then the chocolate chips and coconut.

Drop the dough onto the prepared cookie sheets by the heaping tablespoon, about 2 inches apart. Bake on center rack for 13 minutes or until golden brown. Do not overcook; they will become too crispy! Cool cookies on a wire rack.

print

Coconut Oatmeal Cookies, Sea Level

Adapted from Trout Dale Oatmeal-Raisin Cookies in Pie in the Sky: Successful Baking at High Altitudes by Susan G. Purdy

1 1/2 c all-purpose flour
1/2 teas baking soda
1 teas salt
1/2 teas cinnamon
1/2 lb unsalted butter, at room temperature (2 sticks)
1 c sugar
1/2 c dark brown sugar, packed
2 large eggs
1 teas vanilla extract
3 c rolled oats
1 c bittersweet chocolate chips
1 c unsweetened coconut flakes

Preheat oven to 350F. Place parchment paper on cookie sheets, or spray with nonstick vegetable spray, and set aside.

Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl.

In an electric mixer, using a paddle attachment, beat the butter until soft and creamy, then beat in both sugars. Beat until smooth. Beat in the eggs and vanilla. Mix in the flour mixture, then the oats, then the chocolate chips and coconut.

Drop the dough onto the prepared cookie sheets by the heaping tablespoon, about 2 inches apart. Bake on racks that divide oven into thirds for 12-16 minutes or until golden brown. Do not overcook; they will become too crispy! Cool cookies on a wire rack.