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Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle

Irresistibly Thin Crispy Oatmeal Cookies with Toasted Coconut Drizzle

These Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle are light, crunchy, and easy to make—a perfect tropical treat.
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Prep Time 5 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 17 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Tropical
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Provides richness and moisture; use margarine as a substitute if dairy-free.
  • 1 cup Brown Sugar Contributes sweetness and a hint of molasses flavor; white sugar can work in a pinch.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; use pure vanilla for the best taste.
  • 1 teaspoon Almond Extract Adds nuttiness; can be substituted with more vanilla if preferred.
  • 1 cup All-Purpose Flour Provides structure to the cookies; gluten-free flour can be used.
  • 1 cup Flaked Unsweetened Coconut Adds texture; shredded coconut can be an alternative.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavors; crucial for flavor depth.
  • 2 cups Rolled Oats The base for the cookie; quick oats can replace but may alter texture.
For the Drizzle
  • 1 cup Semi-Sweet Chocolate Adds a luxurious touch; dark chocolate can be used for a richer flavor.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone mat or parchment paper.
  2. Toast the flaked unsweetened coconut in a medium-sized pan over medium heat, stirring constantly for about 2-3 minutes until fragrant and golden brown.
  3. In a medium bowl, combine the softened unsalted butter, brown sugar, vanilla extract, and almond extract. Mix until smooth and creamy for 2-3 minutes.
  4. Add the all-purpose flour and salt to the creamy mixture, stirring until just combined.
  5. Gently fold in the rolled oats and toasted coconut until just combined.
  6. Drop packed scoops of dough onto the prepared baking sheet, spaced at least 2 inches apart, and lightly press each scoop to flatten.
  7. Bake for 10-12 minutes, checking around the 7-minute mark for golden edges.
  8. Let cookies cool on the baking mat for a few minutes before transferring to a wire rack, then drizzle melted chocolate over the top and sprinkle with more toasted coconut.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 45mgPotassium: 60mgFiber: 1gSugar: 6gVitamin A: 150IUCalcium: 10mgIron: 0.5mg

Notes

These cookies should be stored in an airtight container at room temperature for up to 1 week. Observe oven temperature to avoid overbaking during the process.

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