Aunt Myrtle's Coconut Oat Cookies Recipe

4.5 12 12
Aunt Myrtle's Coconut Oat Cookies Recipe
Aunt Myrtle's Coconut Oat Cookies Recipe photo by Taste of Home
Publisher Photo

Aunt Myrtle's Coconut Oat Cookies Recipe

Read Reviews
4.5 12 12
Publisher Photo
These oatmeal coconut cookies are the stuff of happy memories. They have such a rich flavor and texture. Store them in your best cookie jar. —Catherine Cassidy, Taste of Home Editor-in-Chief
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch

Ingredients

  • 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

Directions

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.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Aunt Myrtle's Coconut Oat Cookies in Taste of Home April/May 2015, p7

Nutritional Facts

1 cookie: 86 calories, 5g fat (3g saturated fat), 13mg cholesterol, 95mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Aunt Myrtle's Coconut Oat Cookies in Taste of Home April/May 2015, p7

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Reviews forAunt Myrtle's Coconut Oat Cookies

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jkcoach98 User ID: 6551173 267578
Reviewed Jun. 2, 2017

"This was an ok cookie. My family thought there was too much coconut in the cookie. It probably would be a good cookie for someone who really loves coconut."

MY REVIEW
Cinderellahasherfella User ID: 8190442 266319
Reviewed May. 25, 2017

"Really good cookies. I substituted coconut oil for butter and got the most amazing light crunchy cookie ever. I call them my health food cookies ??"

MY REVIEW
Briadona User ID: 5500759 266208
Reviewed May. 22, 2017

"The coconut really puts these oatmeal cookies over the top! Requested often."

MY REVIEW
lorrielu User ID: 5639571 266200
Reviewed May. 22, 2017

"I made these this morning and they are so delicious great job Auntie Myrtle! easy and had everything on hand.........excellent!"

MY REVIEW
austinweeone User ID: 5109910 247981
Reviewed May. 8, 2016

"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."

MY REVIEW
menkens User ID: 5877182 247924
Reviewed May. 6, 2016

"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."

MY REVIEW
shannondobos User ID: 5115022 227303
Reviewed Jun. 1, 2015

"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."

MY REVIEW
janeenj User ID: 7132464 225436
Reviewed Apr. 26, 2015

"Good staple cookie to make with pantry ingredients. I made with Texas pecans instead of walnuts. Great change of pace from usual Toll House."

MY REVIEW
ms11145 User ID: 1604521 225309
Reviewed Apr. 23, 2015

"Since I was going to toast nuts, I decided to toast the coconut and the oats along with the nuts. Since my family doesn't think a cookie is a cookie without chocolate chips, I also added chips to the batter."

MY REVIEW
[email protected] User ID: 77962 223918
Reviewed Mar. 31, 2015

"Delicious toasty goodness! I made as written, no substitutions. My children like them, too."

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