Description
Delicious thin crispy cookies blended with crunchy oats, toasted coconut, and drizzled with chocolate, perfect for any occasion.
Ingredients
Scale
- 4 tbsp Unsalted Butter (softened/room temperature)
- 3 tbsp Brown Sugar
- 1 tsp Vanilla
- 2 tbsp All-Purpose Flour
- 1/8 tsp Almond Extract (optional)
- 1/2 Cup Flaked Unsweetened Coconut (lightly toasted)
- 1/4 tsp Salt
- 2/3 Cup Rolled Oats
Instructions
- Preheat your oven to 350°F (175°C) and line a cookie sheet with a silicone baking mat or parchment paper.
- Lightly toast the coconut in a pan over medium heat for about 2-3 minutes until golden brown.
- In a medium bowl, mix the softened butter, brown sugar, vanilla, almond extract (if using), flour, and salt until smooth.
- Gently fold in the rolled oats and toasted coconut.
- Scoop the dough onto the prepared baking sheet, leaving 2 inches of space between each scoop, and flatten slightly.
- Bake for 10-12 minutes, until the edges are golden brown. Let cool slightly before transferring to a cooling rack.
- Melt chocolate and drizzle over the cooled cookies before serving.
Notes
For a dairy-free version, substitute coconut oil for butter. Use a double boiler for smooth melted chocolate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: oatmeal cookies, coconut cookies, dessert recipes, baking, chocolate drizzle