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.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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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 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
If you love thin, crisp-edged, buttery, chewy, sweet and salty cookies, these Buttery Coconut Oatmeal Cookies are for you!
- 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
- 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.
- 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
Keywords: coconut oatmeal cookies, coconut, oatmeal cookies, oatmeal, cookies
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”.
Wonderful recipe… made this today but with some variations .. came out well 🙂
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.
Can you use maple syrup instead of corn syrup ??
I’m not a coconut person but wanted a new cookie for the holidays.
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
Best Cookie This Year
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.