Dessertsbeyondfrosting5.0
Coconut Oatmeal Cookies
These soft and chewy oatmeal coconut cookies are one of my favorite cookie recipes! They’re loaded with rolled oats, shredded coconut, buttery cashews, and creamy white chocolate. No chilling needed and perfect for the holidays!
👥 36 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- microwave
- bowl
- baking sheet
📝 Preparation Steps
1
Preheat oven to 350°F.
2
Soften butter in the microwave for ⏱️ 10-15 seconds. Combine softened butter with brown sugar and granulated sugar. Beat on medium speed until well combined; ⏱️ 2-3 minutes.
3
Add eggs, coconut and vanilla extract. Beat until well incorporated.
(226g) unsalted butter1 cup(190g) granulated sugar1 cuplarge eggs2(10ml) coconut extract2 teaspoons(10ml) pure vanilla extract2 teaspoons(5g) salt1 teaspoon(4g) baking soda1 teaspoon(75g) sweetened shredded coconut1 cup(180g) white chocolate chips1 cup
4
In a separate bowl, combine the dry ingredients and slowly add into batter, mixing on low speed until dough starts to form.
5
Add shredded coconut, chopped cashews and white chocolate chips. Mix until incorporated.
6
Using large cookie scoop, scoop the dough onto baking sheet, placing 2 inches apart. Bake for ⏱️ 15-18 minutes until cookies start to turn light brown. Remove from oven and allow to cool on the baking sheet for ⏱️ 10 minutes before transferring to a wire rack to cool.
Nutrition Facts
calories
192 calories
fat Content
9.9g
serving Size
1 cookie
fiber Content
0g
sugar Content
13g
sodium Content
117g
protein Content
2.9g
cholesterol Content
25g
carbohydrate Content
22.9g
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