Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with silicone mat or parchment paper.
- In a small pan over medium heat, toast the flaked coconut until golden brown, about 2-3 minutes.
- In a mixing bowl, combine butter, brown sugar, vanilla extract, and salt, blending until smooth and creamy.
- Gradually stir in the rolled oats and toasted coconut until just combined.
- Scoop the cookie dough onto the prepared baking sheet, flatten slightly, and space them 2 inches apart.
- Bake for 10-12 minutes until edges are golden brown.
- Cool cookies on the baking mat for a few minutes before transferring to a wire rack to cool completely.
- Melt chocolate and drizzle over cooled cookies if desired.
Nutrition
Notes
Monitor coconut to avoid burning; use room temperature butter for easier mixing. Allow cooling for best texture, using rolled oats for preferred crunch.