Chewy Moist Coconut Cookies
This is a slightly revised cookie recipe from the 80’s. I’ve made it a bit easier and frankly I’m not convinced someone could tell the difference in taste or texture between the two recipes. Enjoy this really delicious chewy coconut cookie recipe from the past. You won’t be disappointed!
Preheat oven to 375 degrees F
Makes 2 1/2 dozen 2 1/2 inch cookies
Use a nonstick cookie sheet or use parchment paper to cover your cookie sheet. These cookies spread. Be sure to provide several inches between each spoonful of dough.
3/4 Cup plus 2 tablespoons of all purpose flour
1/2 Teaspoon baking soda
1/4 Teaspoon baking powder
1/2 Cup salted butter-room temperature
1 Cup packed brown sugar
1 Egg-room temperature is best
1/4 Cup oatmeal
1/2 Cup flaked unsweetened coconut
Measure the first three ingredients in a small bowl and whisk to mix. Set aside.
In a medium mixing bowl beat butter until creamy and add sugar, mixing well. Let this rest a few minutes. Then beat this again to a fluffy smooth mixture.
Add the egg and beat the egg/butter mixture to a thoroughly mixed blend.
Add the flour and mix just until the ingredients are well incorporated. Follow with the oatmeal.
Fold in the coconut.
Drop spoonfuls of dough onto the cookie sheet. Spacing well as these cookies spread.
Bake for about 10 minutes until golden brown.