Chocolate Coconut Oatmeal Cookies Recipe

Name: Chocolate Coconut Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4.5 ounces all-purpose flour (about 1 cup); 1 cup quick-cooking oats; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup packed brown sugar; 6 tablespoons granulated sugar; 1/4 cup butter, softened; 1 large egg; 3/4 teaspoon vanilla extract; 1/4 cup flaked sweetened coconut; 1/4 cup finely chopped dark chocolate; Cooking spray

Servings: persons

4.5 ounces all-purpose flour (about 1 cup)
1 cup quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar
6 tablespoons granulated sugar
1/4 cup butter, softened
1 large egg
3/4 teaspoon vanilla extract
1/4 cup flaked sweetened coconut
1/4 cup finely chopped dark chocolate
Cooking spray

1
Preheat oven to 350u00b0.
2
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking powder, baking soda, and salt; stir with a whisk.
3
Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg, beating well. Beat in vanilla. Add flour mixture to butter mixture; stir just until combined. Stir in coconut and chocolate.
4
Scrape dough onto a lightly floured surface, and divide into 24 portions. Roll each portion into a ball. Place 12 balls on each of 2 baking sheets coated with cooking spray; flatten slightly with the heel of your hand. Bake, 1 sheet at a time, at 350u00b0 for 15 minutes or until the tops are set and cookies are lightly browned on the bottoms. Remove cookies from pan; cool on wire racks.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4.5 ounces all-purpose flour (about 1 cup), 1 cup quick-cooking oats, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and more.

Yes, Chocolate Coconut Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Coconut Oatmeal Cookies

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