Oatmeal Coconut Cookies
Oatmeal Coconut Cookies has the perfect flavor combination that has the chewiness from the oatmeal and the crunchiness from the toasted coconuts.
Servings: 24 cookies
Calories: 172kcal
Equipment
- Oven
Ingredients
- 2 cups Quick-cooking oats
- 1 cup Shredded coconut I used desiccated coconut
- ½ cup Granulated sugar
- 1 cup Butter Diced and at room temperature
- ½ cup Dark brown sugar Firmly packed
- 2 Eggs
- 4 tablespoon Milk
- 1 ½ teaspoon Vanilla extract
- 1 cup All purpose flour
- ½ teaspoon Baking soda
- a pinch Salt
- 1 teaspoon Ground cinnamon
Instructions
- Preheat the oven to 400 F.
- Sift the all-purpose flour, baking soda, and salt together and keep aside.
- Lightly grease two baking sheets and keep aside. Also, grease the base of a glass and dip in some sugar and keep aside.
- In an ungreased pan, spread the oats and the coconut. Bake them for 8-10 mins or until golden brown and aromatic. Stir occasionally when toasting.
- Cream the butter, sugar and brown sugar. Beat the eggs and then add the milk and vanilla.
- Now add the sifted dry ingredients and also add the oats. Stir to mix.
- With a rounded spoon, drop the dough onto the baking sheets and flatten with the sugared glass base.
- Bake for 8-10 mins. Cool on a wire rack.
- Store the Oatmeal Coconut Cookies in an airtight container.
Nutrition
Calories: 172kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 112mg | Potassium: 59mg | Fiber: 1g | Sugar: 11g | Vitamin A: 260IU | Calcium: 17mg | Iron: 1mg