Crunchy Coconut Oatmeal Cookies

Recipe Collection: Dessert

Crunchy Coconut Oatmeal Cookies offer a rich, buttery taste, combining chewy oats with crispy toasted coconut and cornflakes. These American-style cookies are perfect for any occasion, providing a satisfying crunch in every bite. With no dairy, gluten, or eggs, they cater to various dietary needs.

These cookies are versatile enough to be enjoyed as a snack or paired with your favorite hot beverage. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning. Get organized and create something delicious today!

Overview

These Toasted Coconut & Oatmeal Crunch Cookies are a delightful blend of textures and flavors, combining the chewiness of oats with the crispiness of toasted coconut and cornflakes. Perfect for any occasion, these cookies are sure to impress with their rich, buttery taste and satisfying crunch.

Diet Type

Vegetarian

Allergies

Dairy, Gluten, Eggs

Cuisine

American

Serving Size: 30

Cooking Time: 12 minutes

Ingredients

• 0.5 Cups (cup) butter, softened
• 0.5 Cups (cup) brown sugar, packed
• 0.5 Cups (cup) white sugar
• 1 Large egg
• 1 Teaspoon (tsp) vanilla extract
• 1 Cup (cup) all-purpose flour, sifted
• 1 Cup (cup) cornflakes cereal, crushed
• 1 Cup (cup) rolled oats
• 1 Teaspoon (tsp) baking soda
• 0.5 Teaspoon (tsp) salt
• 0.5 Teaspoon (tsp) baking powder
• 1.33 Cups (cup) flaked coconut, toasted

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, sift together the all-purpose flour, baking soda, salt, and baking powder. Gradually add this dry mixture to the creamed butter mixture, stirring until just combined.
5. Gently fold in the rolled oats, crushed cornflakes, and toasted coconut until evenly distributed throughout the dough.
6. Using a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Lightly press each cookie with the bottom of a glass to ensure even spreading during baking.
8. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
9. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Enjoy your homemade Crunchy Coconut Oatmeal Cookies!