Coconut Oatmeal Cookies

Crispy, delicate, melt-in-your-mouth Coconut Oatmeal Cookies
This cookie is incredibly delicious when it is baked just right. The edges are crispy with a melt-in-your-mouth coconut flavor.

When I created this recipe I hesitated to post it on the blog because so many things can go wrong! Be warned fellow bakers. This is not a cookie that will be successful just by following the recipe.

Follow your baking instincts like chilling the dough for a few minutes if your kitchen is too hot. Are you baking on a humid day? Add extra flour to compensate. Also, watch your oven temperature and check the baking time for that perfect moment when the edges of the cookies just start to caramelize. A few seconds too long will result in a burnt cookie!

When the cookies are baked, allow them to sit on the cookie sheet for a few minutes before moving them to a rack to cool.

If everything goes right, the reward of this extremely rich, delicate, coconut cookie is worth the effort.

Coconut Oatmeal Cookies

3/4 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup coconut oil
3/4 cup sugar
1/4 cup brown sugar
1 egg
1/2 teaspoon vanilla
1/2 cup oats
1 cup shredded coconut

In a small bowl whisk together flour, salt, baking powder and cinnamon.

In a separate bowl stir together coconut oil, sugar, brown sugar, egg and vanilla.  Add oats.  Mix in the dry ingredients.  Stir in the shredded coconut.

Place small spoonfuls of the cookie dough onto a prepared cookie sheet.  Leave at least 3 inches between the cookies to allow room to spread.

Bake 350 degrees for about 12 minutes or until the edges are crispy and brown.