Oatmeal Coconut Cookies

Ingredients

Equipment Needed

• •Large skillet for toasting coconut
• •Stand mixer or hand mixer
• •Cookie scoop (2 tablespoon capacity)
• •Rimmed baking sheets
• •Wire cooling rack

Instructions

1. 1

   Toast the coconut

   Spread coconut flakes in a single layer in a large dry skillet over medium heat. Stir frequently with a wooden spoon, watching carefully as they go from pale to golden in a matter of minutes. You'll smell it before you see it: a warm, nutty fragrance that fills the kitchen. When the flakes turn light amber with deeper brown edges, about 4 to 5 minutes, transfer immediately to a plate to cool. They'll continue darkening if left in the hot pan.

   Coconut burns quickly once it starts coloring. Stay at the stove and keep stirring. Walk away to answer the phone and you'll return to charcoal.
2. 2

   Cream butter and sugars

   In a large bowl, beat softened butter with both sugars using a hand mixer or stand mixer fitted with the paddle attachment. Work at medium-high speed for 3 full minutes until the mixture turns noticeably lighter in color and increases in volume. This isn't just mixing: you're incorporating air that will give your cookies lift. Scrape down the bowl halfway through.

3. 3

   Add eggs and vanilla

   Add eggs one at a time, beating well after each addition until fully incorporated. The mixture may look slightly curdled after the first egg. Don't worry. The second egg brings it back together. Add vanilla and beat for another 30 seconds until the batter is smooth and glossy.

4. 4

   Mix dry ingredients

   In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. This takes thirty seconds and ensures even distribution of the leavening. Dump the dry ingredients into the butter mixture and stir with a wooden spoon or the mixer on low speed until just combined. You'll still see streaks of flour.

5. 5

   Fold in oats and coconut

   Add the oats and toasted coconut all at once. Fold with a sturdy spatula, scraping from the bottom and turning the dough over itself until everything is evenly distributed. The dough will be thick and chunky. This is correct. Resist adding more liquid.

   If your butter was too soft and the dough feels sticky, refrigerate for 20 minutes before scooping. Cold dough holds its shape better in the oven.
6. 6

   Portion the dough

   Line two baking sheets with parchment paper. Using a medium cookie scoop or two spoons, portion dough into balls about 2 tablespoons each. Space them 2 inches apart to allow for spread. Don't flatten them. The domed tops create that satisfying chewy center.

7. 7

   Bake until golden

   Bake at 350°F for 10 to 12 minutes, rotating the pans front to back halfway through. The cookies are done when the edges turn golden brown but the centers still look slightly underdone and puffy. They'll firm up as they cool. Pull them too early and they'll be raw. Wait too long and you'll have oatmeal crackers.

   For uniform cookies, bake one sheet at a time in the center of the oven. If you must bake both sheets simultaneously, rotate their positions as well as their orientation.
8. 8

   Cool properly

   Let cookies rest on the baking sheet for 5 minutes. This isn't patience for patience's sake: the residual heat finishes cooking the centers while the structure sets enough to move them. Transfer to a wire rack to cool completely. The coconut flavor intensifies as they reach room temperature.

Chef Tips

• •Dark brown sugar contains more molasses than light, giving these cookies deeper flavor and chewier texture. Don't substitute light brown sugar unless you want a crisper result.
• •Old-fashioned rolled oats are essential. Quick oats turn to mush and steel-cut won't soften properly. Read the label before you buy.
• •For extra-thick cookies, chill the portioned dough balls for 30 minutes before baking. Cold dough spreads less, creating taller cookies with gooier centers.
• •Add a cup of chopped macadamia nuts or white chocolate chips for a variation that leans further into tropical territory. Both additions are authentic to the spirit of this recipe.

Advance Preparation

• •Dough can be refrigerated in an airtight container for up to 3 days. Let it sit at room temperature for 15 minutes before scooping.
• •Portioned dough balls freeze beautifully for up to 3 months. Freeze on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2 minutes to the bake time.
• •Baked cookies keep in an airtight container at room temperature for 5 days. Layer with parchment to prevent sticking.
• •Toast extra coconut while you have the skillet out. Stored in a jar, it keeps for weeks and you'll find uses for it.

Frequently Asked Questions

Nutrition Information

1 serving (about 63g)