Oatmeal Coconut Crisps
Crispy oatmeal coconut cookies with buttery, sweet flavors and chewy oats, perfect for satisfying snack cravings or sharing with friends and family.
Ingredients
Instructions
- Cream butter and sugars until fluffy.
- Stir in vanilla, then add eggs one at a time, beating after each addition.
- Sift together flour, salt, and baking soda.
- Add the sifted dry ingredients to the creamed mixture and mix well.
- Stir in rolled oats and flaked coconut.
- Drop by teaspoons about 2 inches apart on a well-greased baking sheet.
- Bake at 350°F (175°C) for 10 to 15 minutes until golden brown.
Tips & Substitutions
For a chewier texture, consider using unsweetened shredded coconut instead of flaked coconut. You can also substitute half the butter with applesauce for a lighter option. If you prefer a nutty flavor, adding chopped walnuts or pecans can enhance the taste. Make sure to let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Serving Suggestions
These Oatmeal Coconut Crisps are delightful on their own, but they also pair beautifully with a glass of cold milk or a warm cup of tea. For a special dessert, serve them alongside a scoop of vanilla ice cream or crumble them over yogurt. They make a great addition to a cookie platter for gatherings or as a sweet treat for lunchboxes.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies in a single layer, then transfer to a zip-top bag for up to three months. To reheat, place them on a baking sheet in a preheated oven at 300°F (150°C) for about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Coconut Crisps contains roughly 2766 calories, with 39g protein, 316g carbohydrates, and 129g fat. It is an excellent source of dietary fiber (122% of the Daily Value), iron (79% of the Daily Value), and protein (77% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular oats instead of quick cooking oats?
Yes, you can use regular rolled oats instead of quick cooking oats, but the texture of the cookies may be chewier. If you decide to use regular oats, you might want to let the dough sit for a few minutes to allow the oats to soften before baking.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use flaxseed meal or chia seeds. Mix 1 tablespoon of flaxseed meal or chia seeds with 3 tablespoons of water, let it sit for a few minutes to thicken, and then add it to the mixture as you would an egg.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges and slightly soft in the center. Keep in mind that they will continue to firm up as they cool, so be careful not to overbake them.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).