Get ready to embark on a mouthwatering journey with these incredible Coconut Ranger Cookies that promise to transform your ordinary baking routine into an extraordinary culinary adventure! These aren't just cookies; they're a perfect blend of crispy, chewy, and utterly delectable bites that will have everyone begging for your secret recipe. With a delightful mix of shredded coconut, rolled oats, and optional chocolate chips, these cookies are about to become your new obsession – so grab your apron and let's dive into baking magic!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup shredded coconut
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a medium mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the butter-sugar mixture. Beat until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the rolled oats, shredded coconut, and chocolate chips (if using) using a spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie ball slightly with the back of a spoon or your fingertips to create a more uniform shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't overmix the dough – mix just until ingredients are combined to keep cookies tender.
- Use a cookie scoop for uniform cookie sizes and even baking.
- For extra crispiness, flatten cookies slightly before baking.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For chocolate lovers, use high-quality chocolate chips for richer flavor.
- Store in an airtight container to maintain freshness and soft texture.
- For a fun variation, try toasting the coconut before adding to the dough for a deeper, nuttier flavor.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 17g
Protein: 2g
Fat: 7g
Saturated Fat: 5g
Cholesterol: 15mg
