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.
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Buttery Coconut Oatmeal Cookies
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 2 1/2 dozen
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
If you love thin, crisp-edged, buttery, chewy, sweet and salty cookies, these Buttery Coconut Oatmeal Cookies are for you!
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
Debbie says
I also found golden syrup but I increased the coconut to a full cup (love coconut) with just a little more butter, not much but just enough to moisten the dough (if I had to guess about 1 1/2 tblsp). Sooo good. My friend is gluten free as well as lactose intolerant. Made a batch with gf butter and bobs gf flour. Tasted all right to me ( friend really liked them). I’m just glad I don’t have an intolerance to anything because a lot of the richness was missing. She received the whole batch – the one I ate to “taste-test”.
Sanchita says
Wonderful recipe… made this today but with some variations .. came out well 🙂
Donna says
These are so good. I’ve made them twice, and will make them again but I will add just a little more flour. Mine turned out very flat, but still delicious.
Elaine says
Can you use maple syrup instead of corn syrup ??
Rebecca says
I’m not a coconut person but wanted a new cookie for the holidays.
OMG
This cookie knocked me over
I ate 3 and went for the fourth
My new favorite cookie ever
I shared them with a few people and now I have 6 more batches I need to make for gifts
Thanks
Best Cookie This Year
Rebecca
Merilyn Phillips says
Rebecca Maple syrup would be too thin for this recipe, try to get genuine Golden syrup as it is very viscous and is integral to the depth of flavour.
I am in Australia where these biscuits originated, named Anzacs in honour of Australian & New Zealand soldiers in WW1. They are a delicious favourite here, trouble is you can’t stop at one.
Joanne says
Was worried at first as the batter was so ‘wet’ and I was afraid the cookies would spread out too thin. But no worries! The cookies were beautiful, crispy golden on the edges, chewy in the center. I have tried many oatmeal coconut cookie recipes but never found The One until now!! Yum, yum, yum. Made a batch yesterday (all gone) and making another today to go along with a bouquet of flowers for a friend’s birthday.
Ryan Rugraff says
Excellent recipe… I did add a pinch more oats, my dough looked a little wet. (Probably due to the huge egg I used). Perfect balance of chewy and crunchy. Would like to replace the corn syrup and use golden syrup and see what the difference is… next time… let ya all know!
Marcia May says
I cooked mine a little longer because I wanted some color on them. Because of that, mine are a little crunchier, but still have a little chewiness too. Great flavor! Will make again!
Audrey Warren says
Frys in the Phoenix area have Golden syrup, so does World market. I’m going to try these and use the golden syrup. I’ve actually bought Anzac cookies from world market too.
Christine says
These are ANZAC biscuits
Linda says
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.
Ellbell says
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.
Carole says
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!
Carole says
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.
Jess T says
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.
Judy Newell says
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!
Francisco Antonio says
Una galleta tipo Florentino, se ve deliciosa, gracias.
Carole says
How much golden syrup do I use? It replaces the brown sugar and Karo, right?
Please respond. Thanks.
Julie says
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.
Stewart L says
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
Beverly says
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 🙏