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!
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.