These are an adaptation of a great recipe I found in a cookbook, they are also great dipped in melted chocolate

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Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Cover cookie sheets with foil, and generously grease the foil. These cookies will be very sticky.

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  • In a medium bowl, stir together the sugar, rolled oats, and flour. Stir in the egg, melted butter, and vanilla. Stir in the coconut. The batter should be sticky and thick, but pull away from the sides of the bowl. Drop teaspoon sized amounts of dough onto the prepared cookie sheets, three inches apart, and a few inches from the sides of the pan.

  • Bake for 12 to 15 minutes in the preheated oven, or until golden brown. Wait until cookies are completely cooled before removing them from the baking sheet.

Nutrition Facts

119 calories; protein 1.2g 2% DV; carbohydrates 15.7g 5% DV; fat 6g 9% DV; cholesterol 23.9mg 8% DV; sodium 43.5mg 2% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/28/2007
Yum! I substituted half the sugar for splenda and half the butter for "I Can't Believe It's Not Butter Fat Free" and these still came out delicious! I must have been lucky...no problems with lifting the cookies off the tray. Read More
(11)

Most helpful critical review

Rating: 2 stars
08/13/2009
These cookies taste good. They are quite sweet however but perhaps it's because I used sweetened flaked coconut (it was the only kind I had). I did add a pinch of salt but next time I think I'll decrease the sugar amount. The cookies spread SO MUCH to the point that I could hardly scrape them off my cookie sheet without them breaking up. They were SO THIN it was unbelievable. They didn't burn though. I even added more flour like someone suggested but it was not very helpful. The cookies were very hard to scrape off the pan and I greased it a LOT. I'm freezing the cookies now hoping they will harden up. Read More
(1)
25 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
05/28/2007
Yum! I substituted half the sugar for splenda and half the butter for "I Can't Believe It's Not Butter Fat Free" and these still came out delicious! I must have been lucky...no problems with lifting the cookies off the tray. Read More
(11)
Rating: 5 stars
11/23/2006
i used 1/2 cup of coconut flake.its perfect Read More
(8)
Rating: 4 stars
12/06/2007
Yummy!! Just a little to hard to remove from baking pan after cookies have cooled. Read More
(8)
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Rating: 4 stars
11/13/2005
The only reason this did not receive 5 stars is that we thought the recipe could have used more coconut. Very easy and delicious. Remember to let these cool before trying to remove from your cookie sheet! Yummy but a previous reviewer was not kidding when they said you can't stop at just one! Read More
(5)
Rating: 5 stars
08/29/2002
Very easy very rich Read More
(4)
Rating: 5 stars
10/14/2012
I used a mini cupcake rack instead of a cookie sheet and they turned out spongy and not flat. The outer crust was crispy and the middle more on the soft side. Best coconut oatmeal cookies I have ever had. Used half cup of coconut too thanks to a previous review. Read More
(4)
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Rating: 4 stars
02/20/2007
these tasted great but i had some problem with some spreading out and others not so about 1/2 look flat and 1/2 stayed puffy no idea why. Read More
(4)
Rating: 5 stars
02/10/2008
This recipe was very good. I used coconut extract instead of vanilla and topped with melted chocolate. My family loves them. Read More
(3)
Rating: 5 stars
12/14/2009
When I made this recipe I had my doubts especially after reading some of the reviews and then came the oven and they were spreading like CRAZY. They got brown took em out of the oven and tried one. They were very thin crisp and YUMMY!! They were a huge hit at work and probably the easiest cookie I have ever thrown together!!! Read More
(3)
Rating: 2 stars
08/13/2009
These cookies taste good. They are quite sweet however but perhaps it's because I used sweetened flaked coconut (it was the only kind I had). I did add a pinch of salt but next time I think I'll decrease the sugar amount. The cookies spread SO MUCH to the point that I could hardly scrape them off my cookie sheet without them breaking up. They were SO THIN it was unbelievable. They didn't burn though. I even added more flour like someone suggested but it was not very helpful. The cookies were very hard to scrape off the pan and I greased it a LOT. I'm freezing the cookies now hoping they will harden up. Read More
(1)