I really hope I didn’t just scare you coconut haters away! I almost left the word “coconut” out of the title for these Buttery Coconut Oatmeal Cookies because I know feelings can be oh so strong. I’m just going to have to trust that those of you who need these cookies will make them, and those who don’t will just have to miss out (looking at you, Dad).
These cookies have the most delicious buttery, caramelized flavor. They are inspired by Anzac biscuits, native to Australia. They would typically include golden syrup, which I don’t have. It’s available on Amazon, but I didn’t want to wait. So instead, I used light corn syrup and substituted brown sugar for some of the granulated sugar. I’ve never had a traditional Anzac biscuit, but these turned out so well I had to share them!
These Buttery Coconut Oatmeal Cookies have a thin, crisp edge and a soft chewy center. Adding coconut to cookies is magic when it comes to creating that soft, chewy texture! Cory didn’t even know there was coconut in these at first bite.
These Buttery Coconut Oatmeal Cookies will keep for several days in an airtight container. They will also travel well and would make a wonderful snack to take on a hike or picnic. Your morning cup of coffee would be a great pairing with a few cookies, and at least there are oats involved!
If you love thin, crisp-edged, buttery, chewy, sweet and salty cookies, these are for you! I hope they bring you much joy as you spend time in your own lovely little kitchen.
PrintButtery Coconut Oatmeal Cookies
If you love thin, crisp-edged, buttery, chewy, sweet and salty cookies, these Buttery Coconut Oatmeal Cookies are for you!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 2 1/2 dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1 cup old fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 3/4 cup sweetened coconut
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter
- 2 tablespoons light corn syrup
- 1 egg
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- To the bowl of an electric mixer, add oats, flour, granulated sugar, brown sugar, coconut, salt and baking soda. Mix on medium low speed for 1 minute.
- In the meantime, add butter and corn syrup to a small saucepan and heat until melted over medium high heat. Bring the mixture to a boil for one minute and then remove from heat.
- Slowly drizzle the butter mixture into the flour mixture, mixing on medium low speed. The mixture will be crumbly. Add the egg, and mix again until a dough comes together.
- Roll the dough into tablespoon sized balls, and place on the parchment lined baking sheet (12 per sheet). Bake at 350 degrees for 10-11 minutes, or until the cookies are golden brown, with a slightly pale center. They will brown quickly, so keep a close watch toward the end of the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 87
- Sugar: 6.7g
- Sodium: 94mg
- Fat: 4g
- Saturated Fat: 2.6g
- Unsaturated Fat: 1.1g
- Trans Fat: 0.1g
- Carbohydrates: 12g
- Fiber: 0.6g
- Protein: 1.1g
- Cholesterol: 14mg
Got a thumbs up from my husband that is allergic to wheat. I substituted the all purpose flour with oat flour and doubled the recipe. I added 3 1/2 cups more oat flour for consistency. Also added 1/4 teaspoon coconut extract and 1/2 teaspoon of vanilla extract because of the extra flour for flavor. Everything else the same. Thanks for the recipe.
I found they didn’t flatten out so I quickly took them out at 10 mins. and flattened with a fork. I used maple syrup in place of golden syrup and they turned out very tasty.
I have golden syrup in my pantry – how much shall I use and what is it replacing?…the brown sugar and corn syrup?
Thanks. Can’t wait to bake these!
Still wondering about the amount of golden syrup to use and what it is replacing.
I’m anxious to bake these so would appreciate a reply asap.
Thanks.
Used unsweetened shredded coconut instead of sweetened, and I’m glad I did! Sweetened coconut would’ve been far too sweet for my preferences. Other than that, I followed the recipe to a T.
I was a bit worried about the batter being too dry because my eggs are unusually small but the cookies spread perfectly. Topped with a little flake salt right out of the oven – delicious! I usually prefer to eat a warm cookie right away, but these cookies definitely taste better once cooled.
Cookies were delicious. Increased the coconut to 1 cup so not as wet but added an extra egg and added a tsp. of vanilla. Didn’t have syrup so substituted for pancake syrup. Also decreased the white sugar to 1/4 cup. End result was delicious. Will definitely make again. Fast and really simple. Thanks for Sharing!
Una galleta tipo Florentino, se ve deliciosa, gracias.
How much golden syrup do I use? It replaces the brown sugar and Karo, right?
Please respond. Thanks.
I think you could replace the golden syrup for the Karo syrup in an equal amount and leave the brown sugar written. I have not made them this way because I don’t have the golden syrup, but that is what I would do.
Best cookies ever!! I got around 15 cookies using a 1.5 tbsp cookie scoop. I added chopped pecans and then chocolate chips to half of the dough. Very good! I highly recommend
I’m about to try this recipe with these adjustments:
Gluten Free Flour (cup4cup), 1/4 cup egg beaters (which is equal to one egg), replace syrup with honey, add 1 tsp vanilla, increase coconut to one cup.
I will let you all know how this goes & if any further adjustments were needed. Stay tuned 🙏
Could I substitute more oatmeal for the coconut?
Do you not have to flatten the balls?
These are so delicious. I’ve gotten compliments on them. Thanks for a simple yet “lovely little” cookie recipe.
These were lovely! Although, I added a little extra oats at the end as the dough looked very wet. I also rolled mine in crushed cornflakes and they were delicious! If I made them again I wouldn’t use as much sugar as they were a little on the sweet side for me. Great recipe, thanks for sharing! ❤️
Delicious, but thank goodness I used unsweetened coconut. They were still a little too sweet, but I know if you want a crispy cookie, you can’t reduce the sugar. Very good recipe!
Hi There,
Can I make Buttery Coconut Cookies without the oatmeal in the Buttery Coconut Oatmeal Cookies recipe?
Followed recipe exactly, cookies never flattened out had to flatten during cooking. Not enough sugar but that butter flavor is spot on. Will definitely tweak recipe next time
hotanal.com
This needs to be chilled before rolling up to a ball to cook! Mine flatteded out into one flat sheet! Great flavor and a keeper recipe.
Mine were a disaster – ran all over the place and ended up so soft they couldn’t be lifted. I suspect the syrup was to blame.
I followed the recipes except for the white sugar which I only use 1/4 cup and I added a dash of vanilla. I had the butter mixture boiled for a little over 2mins. I also gently flattened the cookies a little. This came out great. Baked it in 13mins for a little extra brown and crunch. Cookies are perfectly round and flat. I love how this came out. Although I might also cut the br. Sugar in half next time for a not too sweet cookies. Thanks for the recipe.
My family LOVES these cookies ! Wondering if the dough will freeze well to cook later