Ingredients
- ½ cup unsalted butter, softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup rolled oats
- ¾ cup sweetened shredded coconut
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a mixing bowl, cream butter with brown and granulated sugar until light and fluffy.
3. Add egg and vanilla; beat until well combined.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into wet ingredients.
5. Stir in oats and shredded coconut until evenly distributed.
6. Scoop rounded teaspoons of dough onto baking sheets, spacing well apart.
7. Flatten slightly and bake 10–12 minutes until edges are golden.
8. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
For extra thin cookies, flatten dough more and bake slightly longer. Use unsweetened coconut if preferred — just increase sugar slightly. Store in airtight container up to 1 week or freeze for longer shelf life.
- Prep Time: PT10M
- Cook Time: PT12M
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg