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Ultimate Guide to Perfect Oatmeal Coconut Cookies Recipe

Indulge in the tropical flavors of these oatmeal coconut cookies. Perfectly chewy, crunchy, and packed with sweet coconut, these treats are a delight for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old-fashioned oats
  • 1 cup shredded coconut
  • 1/2 cup chopped nuts (optional)

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
  5. Stir in the oats and shredded coconut until evenly distributed. If using, fold in the chopped nuts.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.
  7. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use room temperature butter for easier mixing. Toast the coconut for extra flavor. Chill the dough if it feels too sticky. Store cookies in an airtight container for up to a week or freeze for longer storage.