Best 7 Coconut Oatmeal Cookie Pies Recipes
Indulge in the delightful fusion of flavors and textures with our Coconut Oatmeal Cookie Pies, a symphony of sweet and wholesome goodness. These individual pies are a perfect blend of classic oatmeal cookies and creamy coconut filling, offering a taste of nostalgia in every bite. Each pie is crafted with a tender oatmeal cookie crust, filled with a luscious coconut custard and topped with a sprinkling of toasted coconut flakes. The combination of chewy oats, rich coconut, and a hint of cinnamon creates a harmonious symphony of flavors that will transport you to a realm of culinary bliss. Whether you're a coconut enthusiast or an oatmeal cookie aficionado, these pies promise an unforgettable dessert experience. Dive into our collection of recipes and discover variations that cater to different dietary preferences, including gluten-free and vegan options. Embark on a culinary journey that celebrates the irresistible charm of coconut oatmeal cookie pies.
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMOTHER'S OATMEAL COCONUT COOKIES
My grandmother used to always have these cookies when we went to visit. They are the best oatmeal cookie you'll ever eat.
Provided by JULES2JEWELS
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 50
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
- Stir flour, baking soda, salt, and baking powder together in a bowl. Beat into the butter mixture until just incorporated into a dough. Fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
- Drop cookie dough by teaspoonful onto baking sheets.
- Bake in preheated oven until browned, 8 to 9 minutes. Cool cookies slightly on baking sheets before moving to cooling racks to cool completely.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 16.7 g, Cholesterol 13.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 85.9 mg, Sugar 11.1 g
COCONUT AND OATMEAL DROP COOKIES
Provided by Food Network
Time 15m
Yield 48 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
- Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.
COCONUT OATMEAL RAISIN COOKIES
I fill my cookie jar frequently with these delicious cookies. They're a perfect treat for an afternoon cup of coffee or to tuck into a loved one's lunch. If you don't care for raisins, these cookies are equally good without them.
Provided by Carrie Ann
Categories Drop Cookies
Time 55m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Cream butter and sugars together until light.
- Add egg and mix well.
- Mix together flour, oats, coconut, baking powder and baking soda.
- Add to butter-sugar mixture and mix well.
- Stir in raisins.
- Drop by spoonfuls onto lightly greased cookie sheets.
- Flatten slightly with a fork.
- Bake at 350° for 12-15 minutes or until light golden.
Nutrition Facts : Calories 114.6, Fat 5.3, SaturatedFat 3.5, Cholesterol 15.3, Sodium 83.2, Carbohydrate 16.6, Fiber 0.8, Sugar 10.9, Protein 1.2
CRISPY OATMEAL COCONUT COOKIES
Anything is possible when you're baking with Betty, so take your favorite oatmeal and crisp rice cereal and give a breakfast staple a sweet cookie change up. These oatmeal coconut pecan cookies are packed with flavor and a delightfully light and crispy crunch! They are thin but not too thin, slightly soft in the center with crispy edges and their texture is perfect for dipping into a glass of cold milk. This recipe is simple to make with no rolling or shaping required, just make sure to measure each of your ingredients carefully. We suggest doubling the recipe since we haven't met anyone that only eats one of these light and flavor-filled oatmeal coconut cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray cookie sheets with cooking spray.
- In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg.
- Add flour, baking soda, baking powder and salt; beat until blended. Stir in oats, cereal, coconut and pecans. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
- Bake 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg
OATMEAL PIE
This delicious pie recipe came from my mother. My husband especially enjoys it during the holidays. I have shared the pie crust with many others because it's flaky and so easy to roll out. We even use it at our children's school when apple pies are made for a fund-raiser.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sugar, corn syrup, oats, coconut, butter, eggs and vanilla. Pour into crust. Bake at 350° for 15-20 minutes. Arrange pecans on top of pie; bake 30 minutes more or until well browned.
Nutrition Facts : Calories 477 calories, Fat 30g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 272mg sodium, Carbohydrate 51g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
OATMEAL COCONUT PIE
This is a really easy pie to make. It's reminicescent of a pecan pie, but without the nuts. I like it because the inside is soft and chewy, while the top is crunchy. Sometimes, for a change, I throw in 1 cup of chocolate chips. I believe the original recipe came from Woman's Day. NOTE: Prep time does not include time it takes for pie shell to defrost.
Provided by Sweet PQ
Categories Pie
Time 55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*. Stir all filling ingredients together in a a large bowl until well mixed.
- Pour into pie shell. Bake 50-60 minutes, until golden and a toothpick stuck in the centre comes out clean. Filling may still jiggle in the centre.
- Cool and serve (nice topped with spoonful of Cool Whip).
Nutrition Facts : Calories 594, Fat 30.3, SaturatedFat 15.3, Cholesterol 102.7, Sodium 336.5, Carbohydrate 78.8, Fiber 2.5, Sugar 38.7, Protein 5.7
GRANDMA KRAUSE'S COCONUT COOKIES
When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.
Nutrition Facts : Calories 109 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Use a combination of rolled oats and quick-cooking oats for the perfect texture.
- Don't overcook the oatmeal; it should be tender but still have a slight chew.
- Use a cookie scoop to evenly portion the oatmeal mixture into the pie tins.
- Bake the pies until the edges are golden brown and the centers are set.
- Let the pies cool completely before serving.
- Store the pies in an airtight container at room temperature for up to 3 days.
Conclusion:
These coconut oatmeal cookie pies are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy oatmeal crust, sweet coconut filling, and crunchy pecan topping, these pies are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these coconut oatmeal cookie pies a try.
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