Indulge your taste buds with our delectable Krispy Coconut Oatmeal Cookies, a symphony of flavors and textures that will transport you to a tropical paradise. These cookies are a harmonious blend of chewy oats, crispy coconut, and a hint of sweet vanilla, perfectly balanced to satisfy your cravings. Our collection of recipes offers variations to suit every preference, from classic coconut oatmeal cookies to unique twists like chocolate chip coconut oatmeal cookies and gluten-free coconut oatmeal cookies. Embark on a culinary adventure and discover your perfect coconut oatmeal cookie recipe, guaranteed to become a staple in your baking repertoire.
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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
CHEWY CRISPY COCONUT COOKIES
Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!
Provided by Melissa J
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
- Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 14.5 g, Cholesterol 14.3 mg, Fat 4.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 130.4 mg, Sugar 8.3 g
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
KRISPY COCONUT OATMEAL COOKIES
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350*F Blend together butter, white sugar and brown sugar. Add vegetable oil, egg and vanilla. Blend well, scraping down sides of bowl as needed. Add cream of tartar, baking soda and flour (1/2 cup at a time) and blend well. Add rice krispies and mix well, scraping sides of bowl as needed. Add quick oats and coconut and mix well, scraping sides of bowl as needed. Add chocolate chips (optional) Add walnuts (optional) Scoop onto cookie sheets and bake for 12 - 15 minutes or until edges begin to turn golden. Let cool and devour!
CRISPY COCONUT-OATMEAL COOKIES
This recipe has oatmeal, Rice Krispies and coconut. Very crispy and yummy. I clipped it from a Southern Living magazine years ago. It's requested time and again at my house. The key to this recipe is definitely the rice krispies. Kellogs (a Michigan based co) introduced these in 1904. This recipe represents the Midwestern U.S.
Provided by PanNan
Categories Dessert
Time 32m
Yield 84 cookies
Number Of Ingredients 11
Steps:
- Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla, beating well.
- Combine flour and next 2 ingredients; add to shortening mixture, mixing well.
- Stir in oats and remaining ingredients.
- Shape into 1-inch balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork.
- Bake at 350° for 12 minutes.
- Transfer to wire racks to cool.
Nutrition Facts : Calories 67.8, Fat 3, SaturatedFat 0.9, Cholesterol 4.4, Sodium 39.4, Carbohydrate 9.6, Fiber 0.4, Sugar 5.4, Protein 0.8
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.
AUNT MYRTLE'S COCONUT OAT COOKIES
These oatmeal coconut cookies are the stuff of happy memories. They have such a rich flavor and texture. Store them in your best cookie jar. -Catherine Cassidy, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool.
Nutrition Facts :
FARM JOURNAL'S OATMEAL COCONUT CRISP COOKIES
If you like coconut I guarantee you're going to love these cookies! The recipe can easily be cut in half if you desire less than 5 dozen cookies. Recipe Source: "Farm Journal's Best-Ever Recipes" cookbook.
Provided by Lindas Kitch
Categories Drop Cookies
Time 10m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease a cookie sheet well with vegetable shortening.
- In a large mixing bowl, cream together the butter and both types of sugar with an electric mixer at medium speed until fluffy.
- Add the vanilla and then eggs, one at a time, beating after each egg addition.
- In medium mixing bowl, thoroughly combine with a wire whisk, the flour, salt, and baking soda.
- By hand, add the flour mixture 1/2 cup at a time to the creamed butter-sugar mixture, beating well after each flour addition.
- Stir in, by hand, the rolled oats and coconut; mix well.
- Drop the dough by teaspoonfuls about 2 and 1/2 inches apart on prepared cookie sheet. (The cookies will have more of a rounded shape to them if a 1 and 1/2 inch cookie scoop is used-I slightly mound the dough in the scoop).
- Bake at 350 degrees for 10 to 15 minutes. Keep a close watch on the cookies if you bake them longer than 10 minutes.
- Remove cookies from baking sheet and cool on wire racks.
Tips:
- Use quick oats for a chewier cookie. If you prefer a crispier cookie, use old-fashioned oats.
- Coconut oil can be substituted for butter. This will make the cookies vegan and dairy-free.
- Add a drizzle of honey or maple syrup to the batter for a sweeter cookie.
- For a fun twist, try adding chopped nuts, dried fruit, or chocolate chips to the batter.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies until they are golden brown around the edges and just set in the center. Overbaking will make the cookies dry and crumbly.
Conclusion:
These krispy coconut oatmeal cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are chewy, crispy, and full of coconut and oatmeal flavor. Whether you enjoy them warm from the oven or store them for later, these cookies are sure to be a hit. So next time you are looking for a sweet and satisfying snack, give these krispy coconut oatmeal cookies a try!
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