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Oatmeal Coconut Lace Cookies

These cookies combine rolled oats and sweetened coconut for a chewy, crunchy treat that evokes childhood memories.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups rolled oats For a chewy texture, use old-fashioned rolled oats.
  • 1 cup sweetened coconut Opt for organic sweetened coconut for a more natural flavor.
  • 1 cup packed brown sugar Brown sugar gives a richer flavor than white sugar.
  • 1 cup all-purpose flour Essential for structure.
  • 1 tsp salt Balances the sweetness and enhances flavor.
  • 1 cup unsalted butter Ensure it's at room temperature for easy mixing.
  • 1 tsp baking soda Dissolve in boiling water for a perfect rise.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet by greasing it lightly or lining it with parchment paper.
  2. Fill a pot with water and set on stovetop to boil for the baking soda step later.
  3. In a large mixing bowl, mix the oats, coconut, brown sugar, flour, and salt.
  4. Work in the room-temperature butter until the mixture resembles coarse crumbs.
  5. Once the water is boiling, dissolve 1 tsp of baking soda in 1/4 cup of it and pour over the cookie dough, mixing until it just starts to come together.
  6. Take small scoops of dough, about the size of a walnut, and roll them into balls.
  7. Space the cookies about 2 inches apart on the prepared baking sheet.
  8. Bake in the preheated oven for 8-10 minutes until the cookies are golden brown around the edges.
  9. Let them cool for a few minutes before moving them to a wire rack.

Notes

Store cooled cookies in an airtight container at room temperature for up to a week. Dough can be frozen for later use; just add a minute to baking time if baking from frozen.