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Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle

Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle

Delicious crispy oatmeal cookies with toasted coconut and a tempting chocolate drizzle.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter softened
  • 1 cup Brown Sugar can substitute with coconut sugar
  • 2 teaspoons Vanilla Extract use pure for best flavor
  • 1 teaspoon Almond Extract optional
  • 1 cup Flaked Unsweetened Coconut toast lightly
  • 1/2 teaspoon Salt
  • 2 cups Rolled Oats can use quick oats
For the Chocolate Drizzle
  • 1 cup Chocolate Chips semi-sweet or dark
  • 1 teaspoon Coconut Oil can substitute with butter

Equipment

  • Oven
  • Baking sheets
  • Mixing bowls
  • Hand mixer
  • Spatula
  • Silicone Mat or Parchment Paper
  • Skillet

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet.
  2. Toast the flaked unsweetened coconut in a skillet for 2-3 minutes.
  3. Mix the softened butter, brown sugar, vanilla extract, and almond extract until creamy.
  4. Combine the all-purpose flour and salt with the butter-sugar mixture.
  5. Fold in the rolled oats and toasted coconut.
  6. Scoop dough onto the prepared baking sheet, flatten slightly.
  7. Bake for 10-12 minutes or until edges are golden brown.
  8. Cool on baking mat for a few minutes before transferring to a wire rack.
  9. Melt chocolate chips with coconut oil and drizzle over cooled cookies.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 80mgPotassium: 30mgFiber: 1gSugar: 7gVitamin A: 200IUCalcium: 5mgIron: 0.5mg

Notes

For best results, use softened butter and monitor coconut while toasting.

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