Crispy Coconut Cookies
These Coconut Cookies are a classic cookie recipe made with rolled oats and coconut flakes. They are the perfect addition to your next cookie exchange!
Crispy Coconut Cookies
Crispy Coconut CookiesThese Crispy Coconut Cookies are another awesome cookie recipe that I discovered as I was searching through my mother-in-law’s recipe box. I love stumbling across classic cookie recipes like this and these Crispy Coconut Cookies are light, perfectly crispy, buttery, and slightly addictive!
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What is in Crispy Coconut Cookies?
Butter – Almost as much butter as flour in fact. That’s what makes these cookies so thin and crispy.
Sugar – A mix of white and brown sugar. The brown sugar adds just a little richer flavor to the cookies.
Rolled Oats – These were a surprise to me! I wouldn’t have expected oats in a thin, crispy, cookie like this but they help give it just a little bit of chew in the middle.
Coconut Flakes – Yum! You guys know I love coconut. My Coconut Cake uses fresh shredded coconut but these cookies use dried coconut flakes. They add a nice pop of coconut flavor to the cookie without being overpowering.
Salt – Don’t skip on the salt! Your butter should be unsalted and this little sprinkle of salt will help balance out the sweetness and bring out the flavor in your Crispy Coconut Cookies.
Eggs, flour, baking soda, and baking powder – You know, all of those dry ingredients every cookie needs 🙂
How to Make Crispy Coconut Cookies:
- In the bowl of your mixer cream together butter, sugar, and brown sugar until fluffy, about 2 minutes.
- Add the egg and continue mixing until well combined.
- In a separate bowl combine flour, oats, baking soda, baking powder, salt, and coconut in another bowl
- Slowly add the flour mixture to the butter mixture, mixing as you go, until well mixed.
- Shape dough into 1-inch balls and place them 2 inches apart on greased or lined cookie sheet.
- About 9 per sheet. They spread A LOT.
- Flatten the balls with a fork.
- Bake at 375 degrees F. for about 8 minutes or until light brown.
- Remove from the oven and allow the cookies to cool for 2 minutes on the cookie sheet.
- Then remove them from the cookie sheet and let them finish cooling on a cooling rack.
- Store in tight container until ready to eat.
The extra butter and relatively small amount of flour in these cookies makes them spread as they bake so when they come out of the oven and cool completely they are perfectly crisp on the edges and, thanks to those rolled oats and coconut, slightly chewy towards the middle.
I will admit when I first read the recipe I didn’t think they would be anything special but then I ate one…and another…and before I could do too much damage I had to pack them up and put them away. They are SO good!! Add these classic Crispy Coconut Cookies to your Christmas cookies baking list this year and put smiles on the faces of your friends and family!
Want more classic cookie recipes?
- Sand Tarts
- Chocolate Peanut Butter Thumbprint Cookies
- Gingersnap Cookies
- Soft Gingerbread Cookie
- Berger Cookies
CRISPY COCONUT COOKIES
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Crispy Coconut Cookies
Ingredients
- 2 sticks Butter, softened
- 1 cup Sugar
- 1 cup Light brown sugar, packed
- 1 Egg
- 1 ½ cups Flour
- 1 ¼ cups Rolled oats
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- ¾ cup Flaked coconut, unsweetened
Instructions
- Preheat oven to 375 degrees F.
- In the bowl of your mixer cream together butter, sugar, and brown sugar until fluffy, about 2 minutes.
- Add the egg and continue mixing until well combined.
- In a separate bowl combine flour, oats, baking soda, baking powder, salt, and coconut.
- Slowly add the flour mixture to the butter mixture, mixing as you go, until well mixed.
- Shape dough into 1-inch balls and place them 2 inches apart on greased or lined cookie sheet.
- About 9 per sheet. They spread A LOT.
- Flatten the balls with a fork.
- Bake at 375 degrees F. for about 8 minutes or until light brown.
- Remove from the oven and allow the cookies to cool for 2 minutes on the cookie sheet.
- Then remove them from the cookie sheet and let them finish cooling on a cooling rack.
- Store in tight container until ready to eat.
Nutrition
I got a large bag of dried macaroon coconut. It’s like a course flour but thinner than shredded. I like crispy cookies and wanted a nice crispy cookie recipe. I tried yours, although I added sea salt as soon as they came out of the oven to each cookie, I made no other change other than the coconut. They are more of a uniform to texture than what your appear to be (more like a lace) but are absolutely amazing. What a fantastic recipe! Perfect crisp. I’m actually not the biggest coconut fan and these are Some of the best crispy cookies!!! Easy to make. I rolled all the dough and put the rest in the freezer for another day. Thanks so much for sharing.
These are so good! I rolled my dough balls in coconut then flattened with a glass bottom that was dipped in coconut. That’s the only change I made to the recipe. This one’s a keeper!
Ooo I like the idea of rolling the balls in coconut!!
I made these cookies and they are absolutely amazing!
Terrific cookies! Now one of my favorites. Thanks!
So glad you like them!
Your mother-in-law is a culinary genius! I would not dream oof changing a thing—why alter perfection. Man these are fantastic!
Great recipe, but WAY TOO MUCH sugar.
1/3 of the amount would be more than sufficient.
Made it several times already and everyone loved it.
So glad you and your family are enjoying the cookies!
I am not a baker but had to try to make this because I really like crispy cookies and coconut. They are soo good! My husband liked them, too! One question though, are they supposed to be oily? I mean my hand is oily after handling one. Otherwise, they’re absolutely delicious! Thank you for sharing!
They are a little oily since they are thin and crispy. Mine didn’t last longer than one day so I can’t tell you if they dry up a bit.
Thank you for replying. I found that it’s not oily the next day. I was just too excited to eat right away. 🙂 Another question, can I add more coconut if I want more coconut taste? If so, will that mean I need to reduce the same amount in oats? Thank you again for these super delicious cookies!!!!
Hey Sue, I would try coconut oil. Maybe try half butter and half coconut oil. That is a tricky question only because these are so thin, unlike a “normal cookie”. If you try it, let me know and I will add a note in the post.
Mine didnt spread so not crispy. Great flavor though. Msybe butter was not as softened as it should have
The only chsnge was less sugar! And even if i used less sugar it was still very sweet
If you don’t like super sweet, you can literally cut the sugar in half. I used half a cup of light brown and half a cup of sugar in the raw, and they were PLENTY sweet. Also, I added a teaspoon of almond extract, which complimented the coconut. The crazy amount of sugar affected my rating of this….otherwise a good recipe.
It’s not fair to give a recipe 3 stars cause it has too much sugar. You find a different recipe with less sugar.
Honestly Kat, I don’t know how you do it. People are the reason why I could never have a blog.
Could you specify how much butter–just for certainty?
1 cup of butter
I made these cookies today and really liked the flavor. The butter shines in this recipe. I added 1/4 tsp of almond extract, since I like the way that flavor compliments the coconut. I used 3/4 cup granulated sugar and 3/4 cup Truvia brown sugar blend, and the cookies came out with crispy edges and a chewy center. I will make these again and thank you for the recipe!
My grandmother had a similar recipe. Except we use 3/4 cups each of the sugars, 1 stick of butter and a half stick of butter Crisco and instead of rolled oats use bran flakes cereal. The cereal gives the cookie a little more body and flavor.
THESE ARE INCREDIBLE. I added some dark chocolate chunks. I will make these again, my boyfriend said they are his favorite.
Crispy, sweet, chewy in the middle. A perfect cookie! Thank you for the recipe!
Fabulous crispy cookies. The I had with the recipe was finding coconut “flakes”. I search for what to do if you only have, or can get, shredded coconut in a bag. I pulsed the shredded coconut in a blender and then baked it for about 1.5 hrs at 150 degrees before putting it in the recipe. Otherwise, I followed the recipe. These are delicious and crunchy. I squished down the cookies a lot so they would be extremely crunchy. I found 8 minutes didn’t cook them enough… at least 9 mins was needed. Thanks for the great recipe!
Hello.. can u please tell how much 2 sticks of butter will weigh???
And one more thing can u please tell the how much your one cup weigh on scale???
The butter is 8oz and for the weight of a cup, it depends what is in it.
Amazing! I added a tiny bit of vanilla & coconut extract. These are my family’s favorite! Thank you for sharing!
When do you add the coconut
Hi Alma, in step 4 you add the coconut to the flour mixture.
I have never received more compliments about my cookies than this time! My son’s wedding reception is this Friday night and I’m going to bake them for it! These are the cookies I’ve been wanted to find for years and now I know the key, the butter and the sugar amounts. I add sliced almonds and chocolate chips and call them almond Joy cookies!
Comments like this put a smile on my face. So glad they were such a hit. Your additions sound delicious! Thanks for sharing.
I followed your advice and added chocolate chips and almond slices. Absolutely delicious cookies! Thank you.
Hi Debra! I am happy to hear that you like that recipe! I love experimenting with baking products, so I came up with this awesome cookie! You are quite welcome!
Can I use coconut flour?
What a great idea! But unfortunately, without having tried this ourselves, we cannot answer with certainty. But if you get a chance to try it, please let us know how it turns out! Good luck!
Question about them spreading…the first batch I didnt read recipe good enough (my bad) and didn’t flatten them. They came out rather flat. Other batches I used fork and the they still didn’t spread much. The cookies don’t look like picture at all (help!!) but are still delicious and will definitely make again!!!
I’ve never written s review in a recipe, but HAD to for these! Soooooo good! My dough came out a little dry so I added a tablespoon of melted coconut oil and it added just an extra hint of coconut. Seriously, these were the best colors I’ve made in a while!
Can I use sweetened coconut?
Hi Marilyn, my only concern would be, it may be too sweet.