These crispy coconut oatmeal lace cookies are a classic cookie recipe made with rolled oats and coconut flakes. They bake into perfectly thin, crisp, buttery cookies that no one can resist!

Crispy Coconut Cookies on a cooling rack.


 

These coconut oatmeal lace cookies are another awesome cookie recipe that I discovered as I was searching through my mother-in-law’s recipe box.

The extra butter and relatively small amount of flour in these oatmeal 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 the combo of the two sugars gives them this great caramelized flavor.

As crisp as the cookies are the rolled oats and shredded coconut give them just a little bit of chewy towards the middle.

These coconut cookies are light, buttery, perfectly crispy, and slightly addictive! 

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Introduction to Oatmeal Lace Cookies

Oatmeal lace cookies are the epitome of delicate beauty in the cookie world. With their intricate patterns and light texture, they’re a testament to the finesse in baking. Originating from European traditions, these cookies have evolved into a global gourmet treat, celebrated for their unique texture that combines the wholesome goodness of oats with the decadent charm of sugar and butter.

The ingredients for Crispy Coconut Cookies are shown on a table.

Ingredients You’ll Need

  • 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.
  • Butter – As much butter as flour in fact. That’s what makes these cookies so thin and crispy.
  • Flour, baking soda, and baking powder – You know, all of those dry ingredients every cookie needs.
  • Egg – 1 egg is all you need to help bind all of the ingredients together.

Step 1 – Prepare oven and baking sheets. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. 

Oats, flour, sugar and butter in a glass bowl to make Crispy Coconut Cookies

Step 2 – Combine dry ingredients. In a large mixing bowl combine the dry ingredients: sugar, brown sugar, flour, oats, baking soda, baking powder, salt, and coconut. Mix together well.

Step 3 – Melt butter. Place the butter in a microwave-safe dish and microwave for 30 seconds or until fully melted. 

Step 4 – Add butter and eggs. Add the melted butter to the dry ingredients and stir together well. Add the egg to the bowl and stir into the dough mixture. 

Step 5 – Portion out the dough. Scoop the cookie dough mixture into ½ Tablespoon (1.5 teaspoons) portions. Place each scoop on the prepared baking sheets. Only 6 scoops per cookie sheet to leave lots of space between them. They spread A LOT. 

A tray of coconut oatmeal lace cookies on a baking sheet in the oven.

Step 6 – Bake. Bake at 350 degrees F. for about 8 minutes or until the cookie is golden brown with the edges darker than the middle. 

A tray of coconut oatmeal lace cookies on a baking sheet.

Step 7 – Cool. Remove from the oven and allow the cookies to cool for 5 minutes on the cookie sheet. After they have cooled move from the cookie sheet to a piece of parchment paper on a flat surface. We do not recommend a cooling rack as the cookies are very thin and can lose their shape easily while cooling. They need a solid, flat surface.  

Step 8 – Repeat. As the cookies cool on the cookie sheet you can place the next batch in the oven. 

Step 9 – Store. Once all of the cookies are baked and fully cooled store in an airtight container until ready to eat.

Crispy Coconut Cookies on a cooling rack.

Tips for Baking Oatmeal Lace Cookies

The Right Oats Make a Difference

Not all oats are created equal when it comes to oatmeal lace cookies. For the best texture, go for old-fashioned rolled oats. They’re just the right size to give you that delightful chew without making the cookies too heavy or dense. Quick oats (quick-cooking oats) can be a tad too fine, and steel-cut oats are a no-go—they’re just too chunky for these delicate cookies.

Keep an Eye on the Bake Time

The batter for coconut oatmeal lace cookies is made with melted butter. As you bake each batch of cookies that melted butter will begin firming up slightly. This is nothing to worry about it just means towards the end you may have to bake the cookies a minute or so longer. Just make sure you keep an eye on them as they bake and when they look right trust your gut and pull them from the oven.

Space Them Out

Underestimate the power of spacing at your peril! Oatmeal lace cookies are social butterflies that like their space. Leaving about 2 to 3 inches between each dollop of batter will prevent them from merging into one giant cookie blob. And trust me, while a giant cookie sounds fun, it’s a nightmare to try and get off the tray in one piece.

Low and Slow is the Way to Go

Resist the temptation to crank up the heat. Baking these cookies at a moderate temperature (350°F) allows them to spread out and crisp up without burning. Keep a close eye on them; they go from perfect to charred in the blink of an eye. Depending on your oven, they usually need just 8 – 9 minutes.

Cooling is Crucial

Once out of the oven, don’t rush to move them. Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to parchment paper on a flat surface. This pause helps prevent breakage, ensuring your cookies maintain their beautiful lacey appearance.

Embrace Imperfections

Remember, part of the charm of oatmeal lace cookies is their rustic elegance. No two cookies will look exactly the same, and that’s perfectly okay. Embrace their uniqueness—each one is a testament to the joy of homemade baking.

A person is holding a Crispy Coconut Cookies

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 coconut oatmeal lace cookies to your Christmas cookies baking list this year and put smiles on the faces of your friends and family!

Crispy Coconut Cookies on a cooling rack.

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Servings: 60
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Coconut Oatmeal Lace Cookies

These crispy coconut oatmeal lace cookies are a classic cookie recipe made with rolled oats and coconut flakes. They bake into perfectly thin, crisp, buttery cookies that no one can resist!
Crispy Coconut Cookies on a cooling rack.
Print Recipe
4.58 from 26 votes

Ingredients

  • 1 cup Sugar
  • 1 cup Light brown sugar, packed
  • 1 cup Flour
  • 1 cup Rolled oats
  • ½ teaspoon Baking soda
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 cup Flaked coconut, unsweetened
  • 1 cup Unsalted Butter
  • 1 Egg

Instructions

  • Preheat oven to 350 degrees F.
  • Line 2 baking sheets with parchment paper.
  • In a large mixing bowl combine the dry ingredients: sugar, brown sugar, flour, oats, baking soda, baking powder, salt, and coconut. Mix together well.
  • Place the butter in a microwave-safe dish and microwave for 30 seconds or until fully melted.
  • Add the melted butter to the dry ingredients and stir together well.
  • Add the egg to the bowl and stir into the dough mixture.
  • Scoop the cookie dough mixture into ½ Tablespoon (1.5 teaspoons) portions. Place each scoop on the baking sheet. Only 6 scoops per cookie sheet to leave lots of space between them. They spread A LOT.
  • Bake at 350 degrees F. for about 8 minutes or until the cookie is golden brown with the edges darker than the middle.
  • Remove from the oven and allow the cookies to cool for 5 minutes on the cookie sheet.
  • After they have cooled move from the cookie sheet to a piece of parchment paper on a flat surface. We do not recommend a cooling rack.
  • As the cookies cool on the cookie sheet you can place the next batch in the oven.
  • Once all of the cookies are baked and fully cooled store in an airtight container until ready to eat.

Nutrition

Serving: 1cookie, Calories: 77kcal, Carbohydrates: 10g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 11mg, Sodium: 56mg, Potassium: 28mg, Fiber: 0.4g, Sugar: 7g, Vitamin A: 99IU, Vitamin C: 0.02mg, Calcium: 9mg, Iron: 0.2mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Dessert
Cuisine: American
Keyword: coconut cookies, crispy cookie, lace cookie recipe, lace cookies, oatmeal lace cookie recipe, oatmeal lace cookies
Handwritten signature for Kat & Melinda