Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle Recipe

Introduction

These thin, crispy oatmeal cookies with toasted coconut and a chocolate drizzle are a delightful treat for any occasion. Their delicate crunch and subtle tropical flavor make them irresistible and perfect alongside a cup of tea or coffee.

Ingredients

• 4 tbsp Unsalted butter – softened/room temp
• 3 tbsp Brown sugar
• 1 tsp Vanilla extract
• 2 tbsp All purpose flour
• 1/8 tsp Almond extract (optional but recommended)
• 1/2 cup Flaked unsweetened coconut – lightly toasted
• 1/4 tsp Salt
• 2/3 cup Rolled oats

Instructions

1. Step 1: Preheat your oven to 350°F and line a cookie sheet with a silicone baking mat or parchment paper.
2. Step 2: In a wide pan over medium heat, lightly toast the coconut flakes by stirring gently until fragrant and lightly browned, about 2 to 3 minutes. Remove from heat.
3. Step 3: In a medium bowl, combine softened butter, brown sugar, vanilla, almond extract, flour, and salt. Stir until smooth.
4. Step 4: Fold in the rolled oats and toasted coconut flakes, mixing just until combined.
5. Step 5: Using a teaspoon or tablespoon, drop small packed scoops of dough onto the prepared sheet, spacing them about 2 inches apart. Lightly press each scoop down to flatten slightly.
6. Step 6: Bake for 10 to 12 minutes, or until the edges are golden brown. Check at 7 minutes if your oven runs hot.
7. Step 7: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, try using browned butter instead of softened butter.
• Substitute almond extract with coconut or vanilla extract if almond is unavailable.
• Add a drizzle of melted dark or milk chocolate over cooled cookies to enhance sweetness and visual appeal.
• Ensure the coconut is toasted just until fragrant to avoid a burnt taste.

Storage

Store these cookies in an airtight container at room temperature for up to one week. To keep them crispy longer, place a piece of bread in the container to absorb moisture. Reheat gently in a low oven if the cookies lose their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened coconut flakes instead of unsweetened?

Yes, sweetened coconut can be used, but reduce the brown sugar slightly to avoid the cookies becoming too sweet.

How do I prevent the cookies from spreading too much during baking?

Make sure your butter is softened but not melted, and flatten the dough rounds lightly before baking to control spreading and achieve thin, crispy cookies.

Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle Recipe

Print Recipe

★★★★★

4.5 from 129 reviews

Delight in these thin, crispy oatmeal cookies featuring the rich flavors of toasted unsweetened coconut and a subtle hint of almond extract. These light yet flavorful cookies are perfect for snacking or gifting, combining rustic oats with a delicate chocolate drizzle for the perfect sweet crunch.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 12 thin crispy oatmeal cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough Ingredients

• 4 tbsp Unsalted butter – softened/room temperature
• 3 tbsp Brown sugar
• 1 tsp Vanilla extract
• 2 tbsp All-purpose flour
• 1/8 tsp Almond extract (optional but recommended)
• 1/2 cup Flaked unsweetened coconut – lightly toasted
• 1/4 tsp Salt
• 2/3 cup Rolled oats

Chocolate Drizzle (optional)

• 1/4 cup Semisweet or dark chocolate chips
• 1 tsp Vegetable oil or butter (to thin the chocolate for drizzling)

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare a cookie sheet by lining it with a silicone baking mat or parchment paper to prevent sticking.
2. Toast the Coconut: In a wide pan over medium heat, gently toast the flaked coconut by stirring or tossing it for 2 to 3 minutes until fragrant and lightly browned. Remove from heat and set aside.
3. Mix the Dough: In a medium mixing bowl, blend softened butter, brown sugar, vanilla extract, almond extract, all-purpose flour, and salt until smooth and fully combined. Add rolled oats and the toasted coconut flakes, then gently mix just until the ingredients are evenly incorporated without overmixing.
4. Shape the Cookies: Using a teaspoon or tablespoon, drop packed scoops of dough onto the lined baking sheet, spacing them about 2 inches apart. Press each scoop lightly with your fingers to flatten, ensuring they will spread thinly during baking.
5. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cookie edges are golden brown. For ovens that run hot, begin checking around 7 minutes to avoid burning.
6. Cool the Cookies: Allow the cookies to cool on the baking mat for a few minutes to set, then transfer them to a wire rack to fully cool.
7. Prepare the Chocolate Drizzle (Optional): Melt the chocolate chips with vegetable oil or butter in a microwave-safe bowl in 15-second increments, stirring between each, until smooth. Drizzle the melted chocolate over cooled cookies using a fork or spoon. Let the chocolate set before serving.

Notes

• Lightly toasting the coconut enhances flavor and texture; watch carefully to prevent burning.
• Pressing the dough flat before baking helps achieve the desired thin, crispy texture.
• If almond extract is unavailable or undesirable, omit without drastically affecting the cookie’s flavor.
• Use a silicone mat or parchment paper to ensure easy cookie removal and even baking.
• Store cookies in an airtight container at room temperature for up to one week.
• To keep cookies crispy, avoid refrigeration as moisture can soften them.

Keywords: thin oatmeal cookies, crispy oatmeal cookies, toasted coconut cookies, chocolate drizzle cookies, easy cookie recipe, quick oatmeal cookies