Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle are the perfect easy homemade treat for cookie lovers. These cookies are wonderfully thin with a satisfying crunch enhanced by toasted coconut and a smooth chocolate drizzle on top. Making them is simple, requiring pantry staples and minimal time, ideal for beginner bakers or a quick dessert fix. Pair it with my chewy coconut oatmeal cookies for a delightful cookie variety.
Why You'll Love Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle - Easy Homemade Treat
Enjoy Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle, an easy homemade recipe with perfect crunch and rich chocolate topping. Try now!
- Deliciously thin and crispy texture with a perfect crunch.
- Toasted coconut adds a nutty, tropical flavor.
- Chocolate drizzle provides a rich, sweet finish.
- Quick and easy recipe, perfect for beginners.
Ingredients for Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle - Easy Homemade Treat
Oats: Use old-fashioned rolled oats for texture. Quick oats can be a substitute but may result in less crunch.Butter: Unsalted butter is preferred for control over salt and better flavor; margarine can be used in a pinch.Chocolate chips: Semi-sweet works best for balance; dark or milk chocolate chips are good alternatives.
- Oats: Use old-fashioned rolled oats for texture. Quick oats can be a substitute but may result in less crunch.
- Butter: Unsalted butter is preferred for control over salt and better flavor; margarine can be used in a pinch.
- Chocolate chips: Semi-sweet works best for balance; dark or milk chocolate chips are good alternatives.
Ingredient Note: Full measurements for Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle - Easy Homemade Treat are listed in the printable recipe card below.
How to Make Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle - Easy Homemade Treat
Step 1 — Prep & Preheat
Prep the toasted coconut: Preheat oven to 350°F. Spread shredded coconut on a baking sheet and toast for 5-7 minutes until golden brown, stirring halfway. Set aside to cool.
Step 2 — Cook and Build Flavor
Mix dry ingredients: In a bowl, whisk together oats, flour, baking soda, salt, and cinnamon.
Step 3 — Finish, Taste, and Adjust
Cream butter and sugar: In a large bowl, beat softened butter with brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
Expert Tips for Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle - Easy Homemade Treat
- For ultra-thin cookies, gently press dough balls with the bottom of a glass.
- Cool cookies completely before drizzling chocolate for neat lines.
- Use fresh coconut and toast it yourself for the best flavor and crunch.
Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle - Easy Homemade Treat
Enjoy Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle, an easy homemade recipe with perfect crunch and rich chocolate topping. Try now!
Ingredients
Main Ingredients
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup shredded toasted coconut
- 1/3 cup semi-sweet chocolate chips (for drizzle)
Seasonings & Flavor Boosters
- 1/2 teaspoon cinnamon (optional)
Optional Toppings
- Extra shredded coconut for garnish
Instructions
How to Make Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle
- Prep the toasted coconut: Preheat oven to 350°F. Spread shredded coconut on a baking sheet and toast for 5-7 minutes until golden brown, stirring halfway. Set aside to cool.
- Mix dry ingredients: In a bowl, whisk together oats, flour, baking soda, salt, and cinnamon.
- Cream butter and sugar: In a large bowl, beat softened butter with brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- Combine wet and dry: Gradually add oat mixture to the wet ingredients, stirring until just combined. Fold in the toasted coconut.
- Shape and bake: Line a baking sheet with parchment paper. Drop tablespoon-sized dough balls spaced apart and flatten gently for a thin cookie. Bake at 350°F for 12-15 minutes until edges are golden and cookies are crisp.
- Chocolate drizzle: Melt chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth. Drizzle melted chocolate over cooled cookies using a spoon or piping bag. Let set before serving.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle - Easy Homemade Treat FAQs
Yes! You can prepare the dough and refrigerate it for up to 2 days before baking. Baked cookies keep well stored at room temperature or frozen for longer storage.
Unsweetened shredded coconut is best, but you can use flaked coconut or finely chopped toasted nuts for a similar texture and flavor.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage with parchment paper layers to avoid sticking.
Dry cookies often result from overbaking; watch the edges closely. Soggy cookies may be from storing them before they fully cool or insufficient flattening before baking.
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