Oatmeal Coconut Cookie recipe

These lacey oatmeal coconut cookies are thin and crisp, and have just 6 simple ingredients. Our easy recipe is perfect for a tea party, an afternoon treat, or a cookie exchange party.

Easy Oatmeal Coconut Cookies

By now I’m sure you’ve probably participated in whatever cookie exchange you had planned for the holidays, but don’t let that stop you from making these yummy oatmeal coconut cookies.

You probably have the ingredients on hand already! They’re easy to make and taste great with coffee, tea, milk or hot chocolate.

Serve these year ’round for a tea party or add them to your dessert table.

How to make lacey oatmeal coconut cookies

If you have these six ingredients, you can make these cookies: 1 stick of butter, light corn syrup, old-fashioned oats, light brown sugar, sweetened flaked coconut, all-purpose flour.

1. Pre-heat the oven.
2. Combine oats, brown sugar, coconut, and flour until well blended.
3. Add corn syrup and melted butter, and mix well until batter is moist throughout. The dough will be a bit crumbly though.
4. Scoop and roll dough into small 1-inch balls and place 2 inches apart on baking sheet – they will spread as they cook.
5. As you roll the dough balls, squeeze the dough together in your palm in order to hold its shape.
6. Press the balls down slightly to flatten the dough, and bake for 8 to 10 minutes.
7. Let cool on baking sheet for about 5 minutes before transferring to cooling rack.

TIP: Sprinkle a tiny bit of flake salt on top of cookies for a hint of that sweet & salty flavor combo.

More easy cookie recipes

• Peanut Butter Double Chip
• Classic Shortbread
• Oatmeal Chocolate Chip
• chocolate chip coconut cookies
• soft chewy gingersnaps

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Oatmeal Coconut Lace Cookies recipe

Yield: 24 cookies

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Ingredients

• 1 stick of butter (1/2 cup), melted
• 3/4 Tablespoon Light Corn Syrup
• 1 cup old-fashioned oats, uncooked
• 1 cup light brown sugar, firmly packed
• 1 cup sweetened flaked coconut
• 1/2 cup all purpose flour

Instructions

1. Pre-heat oven to 350 degrees.
2. Combine oats, brown sugar, coconut, and flour until well blended.
3. Add corn syrup and melted butter, and mix well until batter is moist throughout.
4. Scoop and roll dough into small balls and place 2 inches apart on baking sheet.
5. Flatten dough balls with your palm, and bake for 8 to 10 minutes.
6. Let cool slightly on baking sheet before transferring to cooling rack to cool completely.
   

I ended up getting a little bonus out of this project. You see the first batch I made I realized I only had 3/4 of a stick of butter {What?!!} but I had already gotten started because I always have butter on hand. I decided to proceed with what I had which left the dough more crumbly than it would be otherwise. I rolled my cookies and baked them and had quite a bit of crumbly dough at the end that wouldn’t stick together. I decided to just spread it all out on the baking pan and bake as usual. I ended up with this delicious crumb topping that was perfect over ice cream {or eaten by the handful}. The cookies turned out even crunchier too.