If you love cookies that deliver an irresistible crunch with every bite, these Thin and Crispy Toasted Coconut Oatmeal Cookies were made for you! They’re delightfully crisp around the edges, tender in the center, and loaded with toasty coconut flavor—making them the ultimate treat for coconut lovers.
Why You’ll Love This Recipe
- Ultra Crisp Texture: You get that lovely golden crunch in every single bite thanks to the thin spread and the magic of toasted coconut.
- Big Flavor, Minimal Effort: Just a handful of everyday ingredients produces cookies that taste like you spent hours in the kitchen.
- Toasty Coconut Goodness: Flaked coconut gets gently toasted before baking, infusing every batch with deep, aromatic flavor.
- Perfect for Snacking or Gifts: These cookies stay crisp, pack easily, and make charming homemade treats for any occasion.
Ingredients You’ll Need
This is one of those recipes where a few pantry staples shine, and every ingredient has a reason for being here! Each one adds something special to the texture, aroma, or the signature crisp quality of these Thin and Crispy Toasted Coconut Oatmeal Cookies.
- Unsalted Butter: Softened butter creates that meltingly crisp edge and rich flavor. Make sure it’s at room temperature for easy mixing!
- Brown Sugar: Adds caramel notes and helps with that signature golden crunch.
- Vanilla Extract: Brings warmth and depth, making the coconut and oats pop even more.
- Almond Extract (optional): Just a hint makes the cookies extra special—try it once, and you might never skip it again.
- All-Purpose Flour: A tiny bit binds everything together without weighing your cookies down.
- Salt: A dash sharpens all the flavors and keeps things from tasting flat.
- Flaked Unsweetened Coconut: Toasting these flakes is a game-changer—expect nutty, irresistible flavor and a pretty speckled look.
- Rolled Oats: The star ingredient for texture. They bake up thin, crisp, and wonderfully hearty in every bite!
Variations
One of the best things about Thin and Crispy Toasted Coconut Oatmeal Cookies is how endlessly customizable they are. Feel free to experiment with flavors or swap in ingredients to make them your own—no matter the twist, you’ll keep the signature crunch!
- Chocolate Chip Version: Stir a handful of mini chocolate chips into the dough for an irresistible chocolate-coconut combo.
- Gluten-Free Adaptation: Simply use a trusted 1:1 gluten-free flour blend in place of all-purpose for cookies everyone can enjoy.
- Dried Fruit Twist: Add a couple tablespoons of finely chopped dried pineapple or apricot for a burst of tart sweetness alongside the coconut.
- Nutty Crunch: Mix in some finely chopped toasted pecans or macadamia nuts for extra texture and a buttery finish.
How to Make Thin and Crispy Toasted Coconut Oatmeal Cookies
Step 1: Prepare Your Tray and Toast the Coconut
Preheat your oven to 350°F and line a baking sheet with a silicone mat or parchment paper for ultra-easy cookie removal (and minimal cleanup). Next, in a dry skillet over medium heat, toast the flaked coconut, stirring often until the edges are golden and the aroma is nutty—watch closely, as coconut browns fast! This takes only a few minutes but completely transforms the flavor.
Step 2: Mix the Dough
In a medium bowl, combine your softened butter, brown sugar, vanilla, almond extract (if using), flour, and salt. Stir everything together until smooth and creamy—this only takes a minute and you don’t need a mixer! Then add in your rolled oats and the freshly toasted coconut, mixing just until they’re evenly combined. The dough may seem a bit loose, but that’s perfect for thin and crispy cookies.
Step 3: Portion and Shape the Cookies
Using a teaspoon or tablespoon, scoop packed balls of dough and drop them onto your prepared baking sheet. Be sure to leave two inches between each scoop—these cookies spread as they bake! For classic thin and crispy cookies, gently press each mound down with your fingers to help them flatten and bake evenly.
Step 4: Bake to Perfection
Slide the tray into the oven and bake for 10 to 12 minutes, or until the edges are deeply golden and crisp. Your baking time may vary depending on your oven, so start checking around the 7-minute mark. Let the cookies cool on the tray for a few minutes to set, then transfer carefully to a wire rack to finish crisping up—they get crunchier as they cool!
Pro Tips for Making Thin and Crispy Toasted Coconut Oatmeal Cookies
- Coconut Toasting Mastery: Stir constantly and watch carefully—lightly toasted coconut takes just 2–3 minutes, but those nutty notes are worth every second!
- Room Temperature Butter: For the crispiest edges, use butter that’s soft but not melted. This gives you perfect mixing and the best texture.
- Even Spacing: These cookies spread a lot, so resist the urge to crowd the tray even if the dough looks small—your patience is rewarded with picture-perfect, lacy cookies!
- Cookie Cooling Secret: Letting the cookies cool completely on a wire rack will turn them extra crisp and prevent sogginess—trust the process!
How to Serve Thin and Crispy Toasted Coconut Oatmeal Cookies
Garnishes
These cookies are gorgeous on their own, but for special occasions, try a light dusting of powdered sugar or a drizzle of melted dark chocolate across the tops. If you want to double down on coconut, sprinkle a few extra toasted flakes on while the chocolate is still soft—swoon!
Side Dishes
Nothing pairs better than a cold glass of milk or a hot mug of coffee with a stack of Thin and Crispy Toasted Coconut Oatmeal Cookies. They’re also wonderful served alongside fresh fruit or as a crunchy companion to homemade ice cream for a summertime dessert.
Creative Ways to Present
Package these crisp beauties in clear cellophane bags tied with a ribbon for delightful edible gifts, or stack them in a cookie tin layered with parchment for an old-fashioned touch. For parties, display the cookies upright in a rustic jar or tiered on a platter—watch how quickly they disappear!
Make Ahead and Storage
Storing Leftovers
Store completely cooled Thin and Crispy Toasted Coconut Oatmeal Cookies in an airtight container at room temperature. They stay crunchy and delicious for up to a week—if they last that long!
Freezing
These cookies freeze beautifully. Layer them between sheets of parchment in a freezer-safe container, and they’ll keep their crunch for up to three months. Let them come to room temp before serving—or enjoy them slightly chilled for a cool treat!
Reheating
If your cookies lose a little crispness after storing, pop them in a 300°F oven for 2–3 minutes to refresh. Allow them to cool fully before eating for that snappy bite.
FAQs
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Can I use sweetened coconut instead of unsweetened?
You can use sweetened coconut flakes, but the cookies will be sweeter and may spread a bit more due to the extra sugar. Unsweetened coconut is ideal to let the nutty, toasty flavor shine.
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Why do I need to toast the coconut before adding it?
Toasting coconut develops richer flavors and a more pronounced crunch, which is vital for these Thin and Crispy Toasted Coconut Oatmeal Cookies. It’s a small extra step, but trust me—it’s worth it!
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Can I double or triple the recipe for gifting?
Absolutely! This recipe easily doubles or triples. Just toast your coconut in batches and make sure to space your cookies well so they all bake up thin and crisp, no matter the batch size.
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How do I keep these cookies thin and not cakey?
The secret is not to overmix after adding the oats and coconut, and to use room-temperature butter. Pressing the dough balls before baking also helps keep the cookies delightfully thin and crispy every time.
Final Thoughts
If you’ve never tried Thin and Crispy Toasted Coconut Oatmeal Cookies, get ready for your new favorite afternoon treat! Make them once and you’ll understand why these crunchy, toasty wonders disappear fast—so bake a double batch and share the love.
Print
Thin Crispy Oatmeal Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Thin Crispy Oatmeal Cookies are a delightful treat with a hint of almond extract and toasted coconut. They’re easy to make and perfect for a quick sweet snack.
Ingredients
Cookie Ingredients:
- 4 tbsp Unsalted butter, softened/room temp
- 3 tbsp Brown Sugar
- 1 tsp Vanilla
- 2 tbsp All Purpose Flour
- 1/8 tsp Almond Extract (optional)
- 1/2 cup Flaked Unsweetened Coconut, lightly toasted
- 1/4 tsp Salt
- 2/3 cup Rolled Oats
Instructions
- Preheat the Oven: Pre-heat your oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
- Toast Coconut: In a pan over medium heat, toast coconut until fragrant and slightly browned, about 2-3 minutes.
- Mix Ingredients: In a bowl, combine butter, brown sugar, vanilla, almond extract, flour, and salt. Add oats and toasted coconut, mix to combine.
- Form Cookies: Drop scoops of dough onto the baking sheet, flatten slightly, and bake for 10-12 minutes.
- Bake and Cool: Bake until edges are golden, cool on the sheet briefly, then transfer to a rack to finish cooling.
Notes
- You can add chopped nuts or chocolate chips for extra flavor.
- Store cookies in an airtight container to maintain crispiness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
