Oaty Coconut Cookies

For a welcome gift last Friday(and something to keep myself awake till late hours before picking him up at the airport), I decided to make Oaty Coconut Cookies.  I originally had wanted to do just Oaty Biscuits (which I had done before) but still, this was fun. I had all the ingredients on hand.  I actually liked the texture of the cookies, even my mom enjoyed it because it wasn’t too sweet.

I got this recipe out of my new recipe book, “COOKIES, BISCUITS & BAKES 500” by Catherine Atkinson.

Here is the recipe if anyone wants to give it a shot.


Ingredients (Makes 18):

1 1/2 cup sugar

2 cups rolled oats

1 cup desseciated (dry unsweetened shredded) coconut

1 cup butter, at room temperature, diced

1/4 cup firmly packed soft dark brown sugar

2 eggs

4 tbsp milk

1 1/2 tsp vanilla extract

1 cup plain (all-purpose) flour

1/2 tsp baking soda

pinch of salt

1 tsp ground cinnamon


1. Preheat the over to 400F.  Lightly grease two baking sheets.  Grease the base of a small glass and dip it in some sugar

2. Spread the oats and coconut on a ungreased baking sheet.  Bake in the oven for 8-10 minutes until golden brown, stirring occassionally.

3. In a large bowl, beat the butter and sugars together until light and fluffy.  Beat in the eggs then add the milk and vanilla extract.  Sift the flour, baking soda, salt and cinnamon together and fold into the creamed mixture.  Stir in the oat and coconut mixture.

4. Drop spoonfuls of the mixture on to the baking sheets, spaced well apart to allow for spreading while baking.  Flatten each with the sugared glass.  Bake for 8-10 minutes until golden brown.

5. Transfer the cookies to a wire rack and leave to firm up and cool completely.  The cookies will keep stored in a airtight container for 3-4 days.


This recipe is very straight-forward, simple and quick.  I found that everything was good.  The only problem that I encountered was that the “dough” turned out a bit soggy, when I followed the recipe. I eventually had to add a bit more flour (about 1/2 -3/4 cup flour) to give it a bit more texture.  Because I am lactose intolerant, I also had to replace the milk with water.  I don’t really think that affected the texture too much, usually it doesn’t.

As you can see above, the cookies did turn out rather good, also the texture was becoming a bit more like a biscuit-like or maybe scone, instead of a cookie.  Still, I really liked the taste of it.  For the last few times, I felt like the recipes were all on the sweet side, but this one, I felt very good with the taste.  I definitely will give this another shot another day.

If anyone does give this recipe a shot and had no problems, please do share with me.  I’d love to hear how it turned out for you.

If you have any suggestions, I’d love to hear about that as well.

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