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Buttery Coconut Oatmeal Cookies

May 3, 2020

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Close up shot of a stack of Buttery Coconut Oatmeal Cookies.

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).

Overhead shot of Buttery Coconut Oatmeal Cookies in a container, with more cookies next to the container on a marble background.

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!

Buttery Coconut Oatmeal Cookies on a parchment paper lined baking sheet, with stacks of Buttery Coconut Oatmeal Cookies in the background.

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.

Close up overhead shot of Buttery Coconut Oatmeal Cookies in a container.

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

★★★★★ 4.7 from 15 reviews
  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 2 1/2 dozen 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

If you love thin, crisp-edged, buttery, chewy, sweet and salty cookies, these Buttery Coconut Oatmeal Cookies are for you!


Ingredients

Scale
  • 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

  1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Keywords: coconut oatmeal cookies, coconut, oatmeal cookies, oatmeal, cookies

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Filed Under: Cookies, Dessert

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Comments

  1. Debbie says

    April 2, 2022 at 1:48 pm

    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”.

    ★★★★

    Reply
  2. Sanchita says

    May 17, 2022 at 9:40 am

    Wonderful recipe… made this today but with some variations .. came out well 🙂

    ★★★★★

    Reply
  3. Donna says

    May 22, 2022 at 11:55 am

    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.

    ★★★★★

    Reply
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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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