Description
Delightful iced coconut oatmeal cookies, packed with chewy oats and sweet shredded coconut, perfect for any occasion.
Ingredients
Scale
- 1 cup salted butter (softened)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1 cup shredded coconut
- 1 cup powdered sugar
- 2–3 tablespoons 2% milk
Instructions
- Preheat the oven to 350ºF (175ºC).
- Cream the butter and sugars until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla, mixing well until fully incorporated.
- Mix dry ingredients in a separate bowl and whisk until combined.
- Gradually add dry mixture to wet ingredients, mixing just until combined.
- Scoop and shape dough onto a cookie sheet lined with parchment paper, spacing them 2 inches apart.
- Bake for 8-10 minutes, or until edges are barely golden.
- Cool on the baking sheet for 3-4 minutes before transferring to a wire rack.
- Prepare icing by whisking powdered sugar and 2 tablespoons of milk until smooth.
- Dip the tops of cooled cookies into the icing or drizzle icing over them.
- Allow icing to set before storing cookies in an airtight container.
Notes
For gluten-free options, use a 1:1 gluten-free baking flour. For dairy-free, substitute butter with coconut oil and use dairy-free milk.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg