Oatmeal Coconut Cookies 

olivesnthyme.com 

Oatmeal coconut cookies are classic oatmeal cookies filled with sweet shredded coconut. These coconut oatmeal cookies have soft and chewy centers with crisp edges. 

olivesnthyme.com 

In a large, microwave safe mixing bowl, melt the butter in the microwave for 1 minute.  Cool the butter in the fridge for about 15 minutes.

Step 1:  

In another bowl whisk together the flour, baking soda, and salt until well combined.

Step 2:  

Remove the large mixing bowl from the fridge. Whisk the cooled melted butter, sugar and light brown sugar until smooth well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined.

Step 3:  

Stir the dry ingredients into the wet until just combined. Gently fold in the old fashioned oats and shredded coconut until just combined. Cover the cookie dough and transfer to the fridge to chill for 30 - 60 minutes while the oven preheats.

Step 4:  

Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the oatmeal and coconut cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart.

Step 5:  

Bake the chewy coconut and oatmeal cookies at 375 F (190 C) for 10 - 12 minutes or until the edges of the cookies are set and are a light golden brown. The center of the cookies will be slightly puffed up.

Step 6:  

Cool the chewy coconut oat cookies on the baking sheet for 5 minutes. Then transfer the cookies to a cooling rack to cool completely to room temperature and enjoy.

Step 7:  

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