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Oatmeal Coconut Thin Crisps

Oatmeal Coconut Thin Crisps

duckigrl10

duckigrl10

These are an adaptation of a great recipe I found in a cookbook, they are also great dipped in melted chocolate

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Cover cookie sheets with foil, and generously grease the foil. These cookies will be very sticky.
  2. In a medium bowl, stir together the sugar, rolled oats, and flour. Stir in the egg, melted butter, and vanilla. Stir in the coconut. The batter should be sticky and thick, but pull away from the sides of the bowl. Drop teaspoon sized amounts of dough onto the prepared cookie sheets, three inches apart, and a few inches from the sides of the pan.
  3. Bake for 12 to 15 minutes in the preheated oven, or until golden brown. Wait until cookies are completely cooled before removing them from the baking sheet.
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Reviews

DANYELLI
10

DANYELLI

5/28/2007

Yum! I substituted half the sugar for splenda and half the butter for "I Can't Believe It's Not Butter Fat Free" and these still came out delicious! I must have been lucky...no problems with lifting the cookies off the tray.

Noella
8

Noella

12/6/2007

Yummy!! Just a little to hard to remove from baking pan after cookies have cooled.

Asli   Ocak
7

Asli Ocak

11/23/2006

i used 1/2 cup of coconut flake.its perfect

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