Aunt Myrtle’s Coconut Oat Cookies

Name: Aunt Myrtle's Coconut Oat Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: about 5 dozen.
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

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, Milwaukee, Wisconsin

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.

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.

Nutrition Facts

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

Originally published as Aunt Myrtle's Coconut Oat Cookies in Taste of Home April/May 2015

Reviews

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Average Rating:

Michelle

Feb 26, 2019

This cookie is perfect, soft and moist, not too sweet. I made it exactly as written except I didn't have the nuts. Love the coconut and oatmeal together. A new family favorite.
jkcoach98

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.
Cinderellahasherfella

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 ??
Briadona

May 22, 2017

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

May 22, 2017

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

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.
menkens

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.
shannondobos

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.
janeenj

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.
ms11145

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.