Rating: 4.5 stars 4.7
30 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These cookies are soft and chewy and didn't last a day after making them! Once I thought I HATED coconut, but these made me realize I just didn't like overly sweet coconut. These are fabulous! Made with whole wheat flour and oatmeal, it's a better alternative to the traditional cookie.



Original recipe yields 45 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.

  • Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.

  • Bake in the preheated oven until golden brown, 9 to 11 minutes.

Nutrition Facts

135 calories; protein 1.9g; carbohydrates 15.3g; fat 8.2g; cholesterol 4.5mg; sodium 97.5mg. Full Nutrition