Go Back
Crunchy Coconut Oatmeal Cookies

Crunchy Coconut Oatmeal Cookies

Sarah Montgomery
These crunchy coconut oatmeal cookies are so simple to make and utterly delicious!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 30 Yields

Ingredients
  

  • 225g coconut oil at room temperature
  • 125g caster sugar
  • 125g light brown sugar
  • 1 large free range egg at room temperature, lightly beaten
  • 1 tsp vanilla extract
  • 225g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 125g porridge oats
  • 75g desiccated coconut

Instructions
 

  • Preheat your oven to 170c. Grease 2 large baking trays and set aside for now.
  • In a bowl with a hand held mixer, beat the coconut oil and sugars together until smooth and creamy.
  • Gradually stir in the egg and vanilla extract and continue to beat until all combined.
  • In a separate bowl, sift the plain flour, baking powder, bicarbonate and salt. Add to the wet ingredients and mix until smooth. Fold in the porridge oats and desiccated coconut with a spatula or metal spoon.
  • Roll roughly a tablespoon of the mixture into balls and place on the baking sheet around 5cm apart, flatten each ball slightly by hand.
  • Bake until golden brown, about 12 - 15 minutes, depending on your oven, then transfer to a wire rack to cool completely. Store in an airtight container and they will last for up to 2 weeks.