Best 5 Coconut Oatmeal Drop Cookies Recipes
Embark on a culinary adventure as we delve into the world of coconut oatmeal drop cookies, where taste buds dance with delight. These delectable cookies, often adorned with a crisp exterior and a chewy center, offer a delightful symphony of textures and flavors. With the perfect balance of coconut's tropical essence and oatmeal's wholesome goodness, these cookies are sure to leave a lasting impression on your taste buds. Whether you are a seasoned baker or just starting your culinary journey, let us guide you through the process of crafting these delectable treats, ensuring that each bite is a moment of pure bliss.
Here are our top 5 tried and tested recipes!
COCONUT AND OATMEAL DROP COOKIES
Provided by Food Network
Time 15m
Yield 48 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
- Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.
COCONUT-LIME-OATMEAL DROP COOKIES
This dough can also be used for Chocolate-Pecan, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in oats, coconut, and lime zest.
- Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.
Nutrition Facts : Calories 152 g, Fat 7 g, Fiber 1 g, Protein 2 g, SaturatedFat 5 g
COCONUT OATMEAL DROP COOKIES
Make and share this Coconut Oatmeal Drop Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 44m
Yield 3 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°.
- In a bowl, combine the first 4 ingredients; set aside.
- In another larger bowl, cream the butter with the sugars for 2 minutes or until smooth.
- Add in the egg and vanilla; beat well.
- Add in the dry ingredients; mix thoroughly.
- Stir in the oats and coconut.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets (leave room for expansion).
- Bake for 12-14 minutes or until lightly golden.
- Cool the cookies in the pan for 5 minutes; then transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 1518.9, Fat 77.2, SaturatedFat 49.7, Cholesterol 233.2, Sodium 758, Carbohydrate 195.3, Fiber 7.5, Sugar 118.5, Protein 16.6
OATMEAL DATE COCONUT DROP COOKIES
I've had this old recipe for a long time, and am not sure of it's origin. However, the cookies are delish and are always a hit when I bring them to a party, or to share at work.
Provided by Diana Perry
Categories Cookies
Number Of Ingredients 10
Steps:
- 1. Dissolve baking soda in warm water.
- 2. Combine eggs with the baking soda water.
- 3. Mix all other ingredients on low speed of your mixer and be sure to distribute the shortening; Add the water/egg mixture and mix until all is combined.
- 4. Drop by using a cookie scoop, or by rounded teaspoons onto baking sheet covered with parchment paper.
- 5. Bake at 350 degrees for 10 to 12 minutes, depending on your oven. If you prefer a softer cookie (we like crisp) bake until light golden brown.
COCONUT OATMEAL DROP COOKIES
Steps:
- 1. Preheat the oven to 375°. 2. In a bowl, combine the first 4 ingredients; set aside. 3. In another larger bowl, cream the butter with the sugars for 2 minutes or until smooth. 4. Add in the egg and vanilla; beat well. 5. Add in the dry ingredients; mix thoroughly. 6. Stir in the oats and coconut. 7. Drop by rounded teaspoonfuls onto ungreased cookie sheets (leave room for expansion). 8. Bake for 12-14 minutes or until lightly golden. 9. Cool the cookies in the pan for 5 minutes; then transfer cookies to a wire rack to cool completely.
Tips:
- Use old-fashioned oats. They will give the cookies a heartier texture than quick-cooking oats.
- Toast the oats before using them. This will bring out their flavor and make them more crunchy.
- Use a combination of coconut oil and butter. This will give the cookies a rich, buttery flavor with a hint of coconut.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before enjoying them. This will allow the flavors to meld and the cookies to firm up.
Conclusion:
These coconut oatmeal drop cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are soft and chewy, with a sweet and nutty flavor that is sure to please everyone. So next time you are looking for a quick and easy snack or dessert, give these cookies a try! You won't be disappointed.
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