Description
These cookies are soft, chewy, and loaded with comforting flavors of coconut and honey. With a golden edge and a moist center, they’re everything you want in an old-school treat—with just enough sweetness to feel indulgent, and enough oats to feel wholesome. Bake up a batch and share the love (or don’t—we won’t judge).
Ingredients
1 cup butter, softened
1 egg
1 cup honey (creamed honey preferred)
2 tsp vanilla extract
1½ cups sweetened shredded coconut
2 cups all-purpose flour
2 cups quick oats
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter & honey: In a large bowl, beat butter and honey until light and fluffy. Add egg and vanilla; mix until smooth.
Mix dry ingredients: In a separate bowl, whisk together flour, oats, baking powder, baking soda, and salt.
Combine: Gradually add dry ingredients to the wet mixture. Stir in shredded coconut until evenly combined.
Scoop & shape: Drop spoonfuls of dough onto prepared baking sheets, spacing 2 inches apart.
Bake: Bake for 10–12 minutes or until edges are golden. Let cool on the sheet for 5 minutes before transferring to a rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 180 / serving
- Sugar: 11g / serving
- Fat: 8g / serving
- Carbohydrates: 24g / serving
- Fiber: 1g / serving
- Protein: 2g / serving