Coconut Oatmeal Cookies Recipe

Name: Coconut Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sifted flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon baking soda; 2/3 cup margarine; 1 cup granulated sugar; 1 cup brown sugar; 2 eggs, unbeaten; 2 teaspoons vanilla; 1 cup quick-cooking rolled oats; 2 cups coconut

Servings: persons

2 cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2/3 cup margarine
1 cup granulated sugar
1 cup brown sugar
2 eggs, unbeaten
2 teaspoons vanilla
1 cup quick-cooking rolled oats
2 cups coconut

1
Preheat oven to 350u00b0F.
2
Sift flour, baking powder, baking soda, salt together. Set aside.
3
Cream together margarine, sugars, eggs and vanilla until light and creamy. Add flour mixture. Stir in oatmeal and coconut.
4
Place small spoonfuls on lightly greased cookie sheet. Bake for 12-15 minutes. Take out of oven when they don't look done and let set on cookie sheet for a minutes.
5
I spray my cookie sheet with PAM about every 2-3 times. The secret to these cookies is to not over bake them. Store in airtight container.

788

kcal

Calories

Fat

166

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 11 ingredients. The key ingredients include: 2 cups sifted flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon baking soda, and more.

Yes, 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.

Coconut Oatmeal Cookies

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