Crunchy Coconut Crisp Cookies
This Crunchy Coconut Crisp Cookies recipe has been in my family for years. If you love coconut, you will love this cookie recipe!
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 is 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!
Gather your Ingredients
You will need the following ingredients to make this Crunchy Coconut Crisp Cookies recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Light Brown Sugar
- All Purpose Flour
- Coconut
- Unsalted Butter
- Old Fashioned Oats
- Eggs
- Baking Powder
- Baking Soda
- Salt
How to Make Crunchy Coconut Crisp Cookies
- Preheat the oven to 325°F.
- 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
Equipment
- Bowl for Mixing
- Baking Sheet
- Wire Rack
Ingredients
- 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 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
Instructions
- 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.
Nutrition
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.
I am a great fam of coconut so I tried these cookies. They were delicious. If you are a cookie fan like I am, these are a must.