Chewy Crispy Coconut Cookies Recipe - Allrecipes.com
Chewy Crispy Coconut Cookies Recipe

Chewy Crispy Coconut Cookies

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"Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!"

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
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Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2006

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 350 for 5-10 mins, stirring a few times. I also used rice krispies instead of cornflakes the second time, and I liked it much better. Great recipe!

 
Most Helpful Critical Review
Mar 10, 2011

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

 
Jan 07, 2004

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 baking powder and 1/2 the salt, also added toasted walnuts and chocolate chips. Baked at 375degrees for 9 minutes. CRISPY AND DELISH! Just the way my family likes them. Thanks for sharing.

 
Sep 17, 2006

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 really gives it a true coconut flavor. I was also generous on the vanilla. Excellent!

 
Dec 08, 2003

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 a convection oven. (375 degrees if non-convection). After they had cooled, I melted 1-1/2 cups semi-seet chocolate chips and 3 tbsp shortening. (Double boiler or microwave 1 min or until melted) I then dipped the cookie 1/2 way, then layed on wax paper to cool. They didn't last very long! You can also use white chocolate chips as an option.

 
May 19, 2008

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 closer than the 2" specified. The first batch I shaped as per instructions. Then I found that the dough was easy to shape into a log for slice-and-bake cookies - although you do need a good sharp knife. Thanks for the recipe, Melissa J.

 
Aug 28, 2003

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 the baking process. I used brazil nuts instead of coconut. I also added dried cranberries instead of raisins. It's going to be another favorite!!! Thanks!!!

 
Dec 22, 2002

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 crispy and chewy! Thank You!

 

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Nutrition

  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 130 mg
  • 5%

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

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