Coconut Oatmeal Lace Cookies
User Reviews
4.6
Coconut Oatmeal Lace Cookies
Description
This cookie recipe combines sugar, brown sugar, flour, oats, baking soda, baking powder, salt, and flaked coconut to create a flavorful base with a textured, slightly chewy bite. Melted unsalted butter adds richness and facilitates spreading during baking. The egg binds the ingredients, producing a lace cookie with thin edges and a slightly thicker center.
Using small scoops spaced widely on parchment-lined baking sheets allows the cookies to spread and form their characteristic lacy structure. Baking at 350 degrees Fahrenheit until the cookies are golden brown with darker edges ensures crispness and a toasted flavor from the coconut.
After baking, cooling on the sheet helps the cookies set before transferring them to a flat surface for storage or serving. The thin, slightly chewy cookies make a good pairing with tea or coffee.
Ingredients
- 1 cup sugar
- 1 cup light brown sugar packed
- 1 cup flour
- 1 cup rolled oats
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup coconut unsweetened, flaked
- 1 cup butter unsalted
- 1 egg
Instructions
- Preheat oven to 350 degrees F.
- Line 2 baking sheets with parchment paper.
- In a large mixing bowl combine the dry ingredients: sugar, brown sugar, flour, oats, baking soda, baking powder, salt, and coconut. Mix together well.
- Place the butter in a microwave-safe dish and microwave for 30 seconds or until fully melted.
- Add the melted butter to the dry ingredients and stir together well.
- Add the egg to the bowl and stir into the dough mixture.
- Scoop the cookie dough mixture into ½ Tablespoon (1.5 teaspoons) portions. Place each scoop on the baking sheet. Only 6 scoops per cookie sheet to leave lots of space between them. They spread A LOT.
- Bake at 350 degrees F. for about 8 minutes or until the cookie is golden brown with the edges darker than the middle.
- Remove from the oven and allow the cookies to cool for 5 minutes on the cookie sheet.
- After they have cooled move from the cookie sheet to a piece of parchment paper on a flat surface. We do not recommend a cooling rack.
- As the cookies cool on the cookie sheet you can place the next batch in the oven.
- Once all of the cookies are baked and fully cooled store in an airtight container until ready to eat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60Serving
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 77kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 56mg | 2% |
| Potassium | 28mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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