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Chewy Crispy Coconut Cookies

"Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!"
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servings 101 cals
Original recipe yields 30 servings (5 dozen)


  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
  3. Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

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Read all reviews 214
  1. 257 Ratings

Most helpful positive review

I made these cookies twice. The second time, I toasted the coconut first. This made them much better, and more "coconutty". To toast the coconut just spread it on a baking sheet, and bake it at ...

Most helpful critical review

Very, very sweet & very salty. This has potential with changes. LOVE the crispiness! Thanks!

Most helpful
Most positive
Least positive

I made these cookies twice. The second time, I toasted the coconut first. This made them much better, and more "coconutty". To toast the coconut just spread it on a baking sheet, and bake it at ...

Great cookies, Melissa. I made a batch in compliance with the recipe and agreed with a couple other reviewers that they had a slightly salty taste. The second batch was made eliminating the baki...

Toast the coconut at 350 degrees for ten minutes prior to putting into the mixture, add a 1/2 cup chocolate chip cookies, and add 1/2 cup more flour - perfection! The toasting of the coconut re...

I made these cookies leaving out the salt. I arranged them on a air-bake cookie sheet in 1-tsp size rounded balls, then smashed them somewhat 'flat'. I baked on a for 9 minutes at 325 degrees in...

Great cookies. Great flavour and texture. I doubled the recipe my first time out and am glad I did. I followed the recipe as written. These cookies spread very little so you can put them much ...

These cookies are awesome!! Even if you don't like coconut you'll love these! I used rice crispy cereal in place of corn flakes because I was out and they were soooo good! They really are cri...

Did I just die and go straight to heaven?? These cookies are extremely good. They are truly crispy. The ingredients don't stick together like in other cookie dough, but it melts together during ...

Yum! This was a real hit with my whole family. I have done some baking in the past but I am not a pro and I made this recipe with ease. I did make a few changes in order to make them a bit healt...

Fantastic. I followed the recipe exactly and they came out great. Definately a keeper and will be a frequent addition to our cookie jar. Next time I will try adding chocolate chips for a differe...