Oatmeal Coconut Cookies

Oatmeal Coconut Cookies

These yummy drop cookies are blended with toasted oats, topped with shredded coconut and dipped in dark chocolate for an amaZingly sweet snack.


56 cookies


  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup butter, softened
  • 1 large egg
  • 2 teaspoons vanilla
  • 1/4 cup plain Greek yogurt
  • 1/2 cup Born Sweet Zing™ Baking Blend
  • 1 1/2 cups shredded sweetened coconut, divided
  • 1 (12 ounce) package dark chocolate chips, divided


Preheat oven to 350°F. Lightly grease cookie sheet.  

Toast oats in a single layer on a baking pan for 5 to 8 minutes. Keep an eye on them so they do not become too dark. Remove and cool on baking sheets.  

In a large bowl, sift together flour, baking powder and salt.  Add cooled oats; set aside.  

In a separate bowl, mix together softened butter, egg, vanilla and yogurt. Add Born Sweet Zing™ Baking Blend and mix until creamy. Scrape the sides of the bowl as needed.  

Add flour mixture and toasted oats until incorporated. Stir in 1/2 cup shredded coconut. Reserve the remaining cup of coconut to sprinkle on the cookie after it has been dipped into the chocolate. Stir in 1 cup of the chocolate chips.  

Drop by teaspoonfuls onto prepared cookie sheets. Using your fingertip, shape the dough into a small disc shape and bake 5 to 6 minutes. Cool cookies on baking sheet for a few minutes. Move to a wire rack to cool completely.  

Melt one cup of chocolate chips in a double boiler. Dip each cookie halfway into melted chocolate and allow the excess chocolate to drip back into the bowl. Place on a parchment paper-lined baking sheet. Immediately sprinkle coconut over the chocolate-dipped end. Place baking sheet into the refrigerator to chill the chocolate. Store cookies in a tightly sealed container.