Toasted Coconut Oatmeal Cookies
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A rich and chewy oatmeal drop cookie featuring a deep, nutty flavor profile achieved by toasting the oats and coconut. These classic cookies are finished with a signature sugar-dipped glass press for a perfect texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | None | 4–5 dozen |
🔪 Key Equipment
- baking sheet
- large mixing bowl
- electric mixer
- wire cooling rack
- glass tumbler
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Quick Oats | to be toasted |
| 2/3 Cup | Flaked Coconut | to be toasted |
| 1 Cup | Butter or Margarine | softened |
| 1 Cup | Sugar | plus extra for dipping |
| 2 | Eggs | large |
| 3 Tbsp. | Milk | none |
| 1 1/2 tsp. | Vanilla | none |
| 1 1/2 Cups | Flour | sifted |
| 1/2 tsp. | Baking Soda | none |
| 1/2 tsp. | Salt | none |
Instructions
Step 1: Toasting and Prep
- Preheat oven to 400°F. Spread 2 cups quick oats and 2/3 cup flaked coconut on a baking sheet and toast until lightly golden and fragrant; set aside to cool.
Step 2: Mixing the Dough
- In a large bowl, cream 1 cup butter or margarine and 1 cup sugar until fluffy. Beat in 2 eggs, 3 tablespoons milk, and 1 1/2 teaspoons vanilla.
- In a separate bowl, sift together 1 1/2 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually incorporate into the wet mixture.
- Stir in the cooled toasted oats and toasted coconut by hand.
Step 3: Shaping and Baking
- Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in sugar and flatten each cookie.
- Bake for 8 to 10 minutes until golden brown. Cool on a wire rack until firm and crisp.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Original Recipe Scan
