- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2-1/3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 cups sweetened shredded coconut
- 1 cup old-fashioned or quick-cooking oats
- 3/4 cup chopped walnuts, toasted
- Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts.
- Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool. Yield: about 5 dozen.
Reviews for Aunt Myrtle's Coconut Oat Cookies
"The coconut really puts these oatmeal cookies over the top! Requested often."
"I made these this morning and they are so delicious great job Auntie Myrtle! easy and had everything on hand.........excellent!"
"Could these be the world famous ANZAC cookies from Australia during WWII ? Can't wait to try this recipe and compare to the ANZAC cookies I had a couple of years ago."
"Made these the other day substituting Almond flavoring for the vanilla; and substituting 1-cup M&Ms for the walnuts. Used 50% white & 50% dark sugar also ... These were very good cookies but next time (tomorrow) will increase M&Ms by 1/2 cup and maybe use 100% brown sugar."
"The whole family loved these cookies, as did the hosts of the BBQ we brought these to. I made exactly as written except omitted the walnuts as I didn't have any. They are the perfect soft and slightly chewy texture. I think what makes these stand out is the full 2 cups of coconut. I feel like my usual recipe uses 2 cups oats to 1 cup coconut, and switching that ratio around is exactly what I've been looking for I think! I will definitely keep this recipe handy."
"Good staple cookie to make with pantry ingredients. I made with Texas pecans instead of walnuts. Great change of pace from usual Toll House."
"Delicious toasty goodness! I made as written, no substitutions. My children like them, too."
"I made these for the Cook's Corner recipe Challenge which featured coconut for this week! I'd used a stick of Crisco butter-flavored shortening and 1/2 packed brown sugar and 1/2 granulated sugar to equal 1 cup! I also substituted baking chips: 1/2 white and 1/2 chocolate for the nuts-I used 1 total cup of chips! I sifted the dry ingredients together, then I'd added the oats to dry ingredients. I then added the coconut to the batter. I'd beaten the batter 5 minutes on medium speed for the dry ingredients and 5 minutes for the coconut addition. I folded in the chips and rolled the dough into balls on greased baking sheets. I baked 9 minutes and the cookies looked much more done than 8 minutes on my first pan! I tasted 2 of the cookies and they WERE really good! There was a chewy texture to these cookies! Thank you so much for sharing this recipe! delowenstein"