RECIPE

Coconut Cookies

Spring is in the air and Easter is right around the corner, which to me means I need to make some coconut cookies. Growing up I remember my mom always made some coconut treats for Easter. One of her favorite things to make were Goof Balls. While I have not made them yet, I will one day. I thought I would carry on the coconut tradition with my family by baking some coconut cookies.

I have been working on some cookie recipes that are thin and a little bit crispy but still chewy. I think these cookies cover that. One thing about these cookies that I love is that don’t require anytime in the refrigerator. I am not melting or browning the butter in this recipe, which is unusual for me. But I wanted a super easy and quick cookie recipe and this recipe is that.

I made this recipe gluten free because I was using oatmeal and oat flour. You don’t have to use oat flour, you can regular all purpose flour. I use unsweetened coconut because there is a cup of sugar in the recipe. Sweetened coconut just made the cookie to sweet for me. You can make this recipe in one bowl if you want. I don’t always mix my dry ingredients in a separate bowl, because I just don’t want to wash an extra dish!!

That’s what is Baking in our Kitchen ????

Billie-Jo

 

Ingredients

  • ½ cup unsalted butter
  • ½ cup sugar
  • ½ brown sugar
  • 1 large egg room temperature 
  • 1 tsp vanilla extract
  • ¾ cup oat flour
  • ¾ cup quick oats
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsweetened coconut flakes

 

Directions

  1. Preheat the oven to 350. Line 2 cookie sheets with parchment paper and set aside. 
  2. In a large mixing bowl cream together butter, sugar and brown sugar. Cream for about 3 minutes until light and fluffy.
  3. Add in egg and vanilla, mix until combined.
  4. Add in oat flour, oatmeal, baking soda, baking powder and salt. Mix on low/medium speed until combined.
  5. Add in coconut and mix until combined.
  6. Using a small cookie scoop, scoop batter on the prepared cookie sheet. Making sure to keep 2” between them cookies. These cookies will spread when baking. 
  7. Bake for 14-16 minutes.
Ready in 35 minutes Makes about 30 cookies

 

Tips & Recommendations

You substitute sweeten coconut, but it will make the cookie super sweet. For a crispier cookies bake 16 minutes minutes, 14 minutes for a chewier cookie.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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