If you are like me, you are always on the lookout for new or interesting cookie recipes. If memory serves, this Crunchy Coconut Crisp Cookies recipe comes from my mom.
My mom and I usually have different tastes in cookies. My wife, on the other hand, is not so picky when it comes to cookies. That being said, this is one cookie recipe we all agree on!
Making these cookies are super easy. Once all the ingredients are combined per the instructions below, the dough will be very thick. Almost the density of peanut butter. It's very important to leave enough space between the cookies as they will increase in diameter as they bake. I used a cookie scoop and they ended up almost 5 inches in diameter.
The other thing you need to be careful of is to let them cool on the baking sheet after you take them out of the oven. The cookies will be pretty thin and will break if you try to move them to the wire rack too soon. Patience grasshopper.
Once cooled though, they will be nice and crunchy. They have a nice coconut flavor as you would expect and are nice and nice and crunchy!
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make these Crunchy Coconut Crisp Cookies: Light Brown Sugar, All Purpose Flour, Coconut, Unsalted Butter, Old Fashioned Oats, Egg(s), Baking Powder, Baking Soda and Salt.
🥣 How do I Make these Crunchy Coconut Crisp Cookies
Preheat oven to 325F.
In a mixing bowl, cream butter and sugar until fluffy. Add egg and mix well. Stir in dry ingredients.
Drop teaspoons 2 inches apart on a greased cookie sheet and flatten with a fork.
Bake for 13 to 15 minutes or until the edges are set.
Let cool on baking sheet for at least 5 minutes then move to a wire rack to cool.
Crunchy Coconut Crisp Cookies
- 1 ½ cups Light Brown Sugar
- 1 ½ cups All Purpose Flour
- 1 cup Coconut, Shredded
- 1 cup Unsalted Butter
- 1 ½ cups Old Fashioned Rolled Oats
- 1 Egg
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- Preheat oven to 325F.
- In a mixing bowl, cream butter and sugar until fluffy. Add egg and mix well. Stir in dry ingredients.
- Drop teaspoons 2 inches apart on a greased cookie sheet and flatten with a fork dipped in water.
- Bake for 12 to 15 minutes or until golden brown.
- Let cool on baking sheet for 5 minutes then move to a wire rack to cool.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.