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 stackedCrispy Coconut Cookies

These 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! 

Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!ingredients for Crispy Coconut Cookies

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

How to Make Crispy Coconut Cookies:

  1. In the bowl of your mixer cream together butter, sugar, and brown sugar until fluffy, about 2 minutes.
  2. Add the egg and continue mixing until well combined.
  3. In a separate bowl combine flour, oats, baking soda, baking powder, salt, and coconut in another bowl
  4. Slowly add the flour mixture to the butter mixture, mixing as you go, until well mixed.
  5. Shape dough into 1-inch balls and place them 2 inches apart on greased or lined cookie sheet.
  6. About 9 per sheet. They spread A LOT.
  7. Flatten the balls with a fork.
  8. Bake at 375 degrees F. for about 8 minutes or until light brown.
  9. Remove from the oven and allow the cookies to cool for 2 minutes on the cookie sheet.
  10. Then remove them from the cookie sheet and let them finish cooling on a cooling rack.
  11. Store in tight container until ready to eat.

Crispy Coconut Cookies on cookie sheet

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?

CRISPY COCONUT COOKIES
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Servings: 45
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr

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 stacked
Print Recipe
4.67 from 9 votes

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 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.

Nutrition

Serving: 1cookie, Calories: 106kcal, Carbohydrates: 14g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 77mg, Potassium: 38mg, Sugar: 9g, Vitamin A: 130IU, Calcium: 12mg, Iron: 0.4mg
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: christmas cookie recipe, coconut cookies, cookie exchange recipe, crispy cookie