Chewy Oatmeal Coconut Cookies Recipes

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COCONUT OAT COOKIES



Coconut Oat Cookies image

These chewy cookies have been a family favorite for years. The pecans provide a crunchy contrast to go along with all that chewy goodness!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 11

1 cup butter, softened
2 cups packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sweetened shredded coconut
Pecan halves

Steps:

  • Preheat oven to 325°. Cream butter, brown sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine next five ingredients; add to creamed mixture and mix well. Stir in coconut., Shape into 1-in. balls. Place 2-1/2 in. apart on greased baking sheets (cookies will spread). Place pecan half in the center of each cookie and push down slightly. Bake 14-16 minutes.

Nutrition Facts : Calories 244 calories, Fat 11g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 278mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

OATMEAL CHOCOLATE COCONUT CHEWY



Oatmeal Chocolate Coconut Chewy image

A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts. Great with or without nuts and coconut.

Provided by Woody Broadhurst

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Yield 30

Number Of Ingredients 13

1 cup butter, softened
1 ¼ cups packed brown sugar
½ cup white sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts
1 cup shredded coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
  • Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
  • Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 32.4 g, Cholesterol 28.7 mg, Fat 13.7 g, Fiber 2.2 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 140.9 mg, Sugar 19.6 g

CHEWY EVIL OATMEAL RAISIN COCONUT COOKIES



Chewy Evil Oatmeal Raisin Coconut Cookies image

I adapted this recipe from several different ones, to come up with the perfect oatmeal rasin cookie. The coconut helps keep the cookies chewy and adds nice flavor.

Provided by Chef Itchy Monkey

Categories     Drop Cookies

Time 31m

Yield 5-6 dozen cookies

Number Of Ingredients 15

3/4 cup butter, softened
1/4 cup shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
1 cup coconut flakes

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.
  • Stir together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually beat into butter mixture. Stir in oats, raisins and coconut.
  • Drop by tablespoonfuls onto parchment-covered baking sheets.
  • Bake about 11-13 minutes until golden brown. Cool completely on wire rack.
  • Store in airtight container to keep the cookies soft and chewy.

CHEWY OATMEAL COCONUT BAR COOKIES



Chewy Oatmeal Coconut Bar Cookies image

This is a version of a different coconut bar cookie recipe made with butter. I tried it with coconut oil instead and it came out tasting much better. It is also made with much less sugar than the original recipe.

Provided by Carel

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 50m

Yield 10

Number Of Ingredients 5

⅔ cup brown sugar
½ cup coconut oil
½ cup agave nectar
1 cup rolled oats
¾ cup all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.
  • Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.

Nutrition Facts : Calories 243.5 calories, Carbohydrate 34.9 g, Fat 11.5 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 9.5 g, Sodium 3.4 mg, Sugar 21.5 g

CHEWY OATMEAL COOKIES WITH COCONUT



Chewy Oatmeal Cookies with Coconut image

When our family gathered at my aunt's summer home on Mackinac Island a few years back, she pulled out her tried-and-true recipe and made these wholesome cookies. I think of her and that memorable vacation every time I make these for my own family.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 6-1/2 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups quick-cooking oats
2 cups cornflakes
1 cup sweetened shredded coconut
1 cup salted peanuts

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 158 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 189mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

CHEWY OATMEAL CHOCOLATE CHIP COCONUT COOKIES {MY FAVORITE COOKIE}



Chewy Oatmeal Chocolate Chip Coconut Cookies {My Favorite Cookie} image

Provided by Mel

Categories     Cookies

Time 30m

Number Of Ingredients 11

1 cup old-fashioned rolled oats
2 1/4 cups all-purpose flour (I use unbleached all-purpose flour)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup salted butter (softened)
1 1/4 cups packed light brown sugar
1/2 cup packed dark brown sugar
2 large eggs
1 tablespoon vanilla
1 cup sweetened or unsweetened coconut flakes
2 cups semisweet or bittersweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
  • Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). Add the coconut and chocolate chips and mix until no dry streaks remain.
  • Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.

Nutrition Facts : Calories 155 kcal, Carbohydrate 25 g, Protein 2 g, Fat 5 g, Cholesterol 10 mg, Sodium 100 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

COCONUT FLOUR OATMEAL COOKIES



Coconut Flour Oatmeal Cookies image

Soft and chewy Coconut Flour Oatmeal Cookies with a great melt-in-your-mouth texture from the coconut flour. They are gluten free and naturally sweetened with only maple syrup and chocolate chips! These cookies are also dairy free because they call for coconut oil rather than butter. I debated calling them "Triple Coconut Cookies" because they have coconut flour, shredded coconut and coconut oil in them -- a delicious trio!

Provided by Christy Faber

Categories     Dessert     Snack

Time 27m

Number Of Ingredients 9

3/4 cup coconut flour
1/2 cup rolled oats
1/4 cup shredded unsweetened coconut
1/2 tsp baking soda
1/3 cup maple syrup (+ 1 tbsp)
1/2 cup coconut oil (+ 1 tbsp (melted))
1 tsp vanilla
2 eggs
1/2 cup chocolate chips ((dairy-free if necessary))

Steps:

  • Preheat the oven to 350 degrees. Prepare two cookie sheets with parchment paper.
  • In a medium-sized bowl combine coconut flour, oats, shredded unsweetened coconut, baking soda and salt. Whisk together thoroughly.
  • In a small saucepan melt ½ cup + 1 tbsp of coconut oil on low heat until melted. Set aside to cool slightly.
  • In a separate small bowl, combine maple syrup, vanilla and eggs and whisk together.
  • Pour in the melted coconut oil (after it has cooled) to the wet ingredients and whisk together thoroughly. Add the wet ingredients to the dry ingredients and stir together. Add the chocolate chips and stir again.
  • The batter may seem wet at first but coconut flour begins to soak up excess moisture quickly. Roll the dough into balls of approximately 2 tbsp. Place 6 at a time on the cookie sheet (If the dough seems too sticky and the balls aren't holding together, place the dough in the fridge for 10 minutes before rolling).
  • Flatten each cookie gently with a fork. Bake at 350 degrees F for 10-12 minutes.

Nutrition Facts : Calories 171 kcal, ServingSize 1 serving

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