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Oatmeal Coconut Thin Crisps

Oatmeal Coconut Thin Crisps


"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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servings 119 cals
Serving size has been adjusted!
Original recipe yields 18 servings


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

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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  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.


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

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Read all reviews 21
  1. 24 Ratings

Most helpful positive review

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 problems with l...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 problems with l...

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

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

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 c...

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...

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.

Very easy, very rich

When I made this recipe I had my doubts especially after reading some of the reviews, and then came the oven and they were spreading like CRAZY. They got brown took em out of the oven and trie...

This recipe was very good. I used coconut extract instead of vanilla and topped with melted chocolate. My family loves them.

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