Oatmeal Coconut Thin Crisps Recipe - Allrecipes.com
Oatmeal Coconut Thin Crisps Recipe

Oatmeal Coconut Thin Crisps

Recipe by  

"These are an adaptation of a great recipe I found in a cookbook, they are also great dipped in melted chocolate"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C). Cover cookie sheets with foil, and generously grease the foil. These cookies will be very sticky.
  2. In a medium bowl, stir together the sugar, rolled oats, and flour. Stir in the egg, melted butter, and vanilla. Stir in the coconut. The batter should be sticky and thick, but pull away from the sides of the bowl. Drop teaspoon sized amounts of dough onto the prepared cookie sheets, three inches apart, and a few inches from the sides of the pan.
  3. Bake for 12 to 15 minutes in the preheated oven, or until golden brown. Wait until cookies are completely cooled before removing them from the baking sheet.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 28, 2007

Yum! I substituted half the sugar for splenda and half the butter for "I Can't Believe It's Not Butter Fat Free" and these still came out delicious! I must have been lucky...no problems with lifting the cookies off the tray.

Most Helpful Critical Review
Aug 13, 2009

These cookies taste good. They are quite sweet, however, but perhaps it's because I used sweetened flaked coconut (it was the only kind I had). I did add a pinch of salt, but next time I think I'll decrease the sugar amount. The cookies spread SO MUCH, to the point that I could hardly scrape them off my cookie sheet without them breaking up. They were SO THIN, it was unbelievable. They didn't burn, though. I even added more flour, like someone suggested, but it was not very helpful. The cookies were very hard to scrape off the pan, and I greased it a LOT. I'm freezing the cookies now, hoping they will harden up.


24 Ratings

Dec 06, 2007

Yummy!! Just a little to hard to remove from baking pan after cookies have cooled.

Nov 23, 2006

i used 1/2 cup of coconut flake.its perfect

Nov 13, 2005

The only reason this did not receive 5 stars is that we thought the recipe could have used more coconut. Very easy and delicious. Remember to let these cool before trying to remove from your cookie sheet! Yummy, but a previous reviewer was not kidding when they said you can't stop at just one!

Oct 13, 2012

I used a mini cupcake rack instead of a cookie sheet and they turned out spongy and not flat. The outer crust was crispy and the middle more on the soft side. Best coconut oatmeal cookies I have ever had. Used half cup of coconut too, thanks to a previous review.

Feb 20, 2007

these tasted great but i had some problem with some spreading out and others not so about 1/2 look flat and 1/2 stayed puffy, no idea why.

Aug 29, 2002

Very easy, very rich


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  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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