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    You are in: Home / Recipes / Coconut Oatmeal Cookies Recipe
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    Coconut Oatmeal Cookies

    Coconut Oatmeal Cookies. Photo by deniselhk

    1/7 Photos of Coconut Oatmeal Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Barb Gertz's Note:

    My grand-daughter sent me this recipe she says they are delicious. These cookies work very well using Splenda or Splenda for Baking,in place of the white sugar. (note, I have been trying different ways to cut down on sugar, using 2 tablespoons molasses in stead of the brown sugar works good and using the splenda for baking, I have also used all butter instead of shortening & butter with good results)

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    Units: US | Metric


    1. 1
      Preheat oven to 350°.
    2. 2
      In mixing bowl cream shortening,butter,and sugars.
    3. 3
      Add eggs and vanilla until blended.
    4. 4
      Set aside.
    5. 5
      In separate bowl, combine dry ingredients.
    6. 6
      Withholding coconut until all other ingredients are blended.
    7. 7
      Add coconut.
    8. 8
      Combine wet and dry ingredients until moist.
    9. 9
      Drop on greased cookie sheet about 1-2 inches apart.
    10. 10
      Bake for 10 minutes or until golden brown.
    11. 11
      Remove from oven immedietly- if overcooked cookies get HARD.

    Ratings & Reviews:

    • on March 07, 2010


      I made this using 1/2 cup peanut butter instead of the shortening, increasing the butter to 2/3 cup, and adding 1/2 cup chopped nuts with the chocolate chips. Awesome!

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    • on March 01, 2010


      At 10 minutes in my oven these were lightly golden and a soft cookie after cooled. I baked the rest of them until they were completly golden brown (maybe 13-15 minutes) and the result was good crunchy cookie with a great toasted flavor. I have a newborn and 2-1/2 year old so I took most of the dough, shaped into a couple logs, wrapped in plastic wrap and refrigerated until I could get to them. They sliced and baked up nice. I will make these again.

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    • on February 26, 2011


      These are delicious! I had some coconut to use up, and I came across this recipe in my to-make recipes. I should've known it was a Barb Gertz recipe. :) I made these exactly as stated, using the brown sugar, and 1/4 c. splenda for part of the white sugar. I also added 1 cup of mini baking M&Ms to them, which added some cute colors, and oh my gosh, more sweetness! I think next time I make these, I'll reduce the white sugar by 1/2 cup. The baking time was perfect for me at 10 minutes on the top third of my conventional oven. I used a cookie scoop and didn't flatten them before baking, and in the oven they flattened (but not too-crisp-flat - just normal cookie-flat). I think these would also be great by adding dried cranberries or dried cherries instead of chocolate. Thanks so much for posting another keeper!

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    Read All Reviews (102)


    Nutritional Facts for Coconut Oatmeal Cookies

    Serving Size: 1 (1392 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 224.9
    Calories from Fat 90
    Total Fat 10.0 g
    Saturated Fat 4.6 g
    Cholesterol 25.6 mg
    Sodium 120.6 mg
    Total Carbohydrate 31.7 g
    Dietary Fiber 1.3 g
    Sugars 18.6 g
    Protein 2.6 g

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