Oatmeal Coconut Cookies

Oatmeal Coconut Cookies
From Martha Stewart via Dulcedo

Ah, yet another ill-advised cookie thrown together on a weekday afternoon because “I was bored.”  Courtesy of the “1 egg” ingredient, I went ahead and made the whole batch (eggs are hard to split!), despite having absolutely nowhere to bring them or pawn them off.  And sure enough, only 4 people I’m aware of are qualified to tell you how amazing they turned out.  Me, John, and my 2 friends that I managed to donate a whopping 1 cookie each to.  Yep, John and I ate the rest.  Ourselves.  Ugh.

But guilty conscience aside, I’m glad I made them anyway.  First, I learned something new!  The recipe called for maple syrup, and then had “preferably Grade B” written in parentheses.  Knowing virtually nothing about maple syrup (this is Illinois: corn, anyone?), I was confused.  I had Grade A in the pantry, and sort of just assumed A meant best.  And if there’s one thing I know about Martha Stewart, it’s that she has never in her life written a recipe calling for inferior ingredients.  She goes to the trouble to write (or rather, copy and paste) the phrase “high quality extra virgin olive oil” into every darn recipe.  And don’t even get me started on the “kosher salt” requirement.  So I did some research.  As it turns out, A and B refer to the color of the syrup.  Grade B is darker, and thus has a richer maple flavor.  It’s considered ideal for baking, but perhaps too strong for your waffle or pancakes.  However, since I had to buy a big jug of it from Trader Joe’s, I gave it a whirl on pancakes anyhow…delicious!  I’m sure it’s personal preference, but Grade B just took the top spot in our house.

In addition to the lovely learning opportunity, these were totally worth making because they’re awesome.  The coconut is a great twist that adds texture and just the mildest nutty flavor in lieu of adding nuts, which aren’t my favorite in cookies.  And they stay soft for a week in an airtight container, which is excellent when two people are eating them all themselves!


  • 1 1/2 cups flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup sweetened, shredded coconut
  • 1 cup (2 sticks) butter, room temperature
  • 1 cup brown sugar, packed
  • 1/3 cup maple syrup, preferably Grade B
  • 1 egg
  • 2 tsp vanilla extract
  • 3 cups rolled oats (not quick cooking, the package should say “rolled”)
  • 1 cup raisins


  1. Preheat oven to 325 degrees.
  2. In a medium bowl whisk together flour, cinnamon, baking soda and salt.  Stir in coconut.  Set aside.
  3. In a large bowl beat together butter and brown sugar until smooth and creamy, about 3-4 minutes.
  4. Add maple syrup and mix to combine.
  5. Add egg and vanilla and beat until well combined.
  6. Add flour mixture in 2 batches, mixing on low speed each time to combine.
  7. Add oats and raisins and mix until combined.  Go ahead and use the mixer for this step, but then you may want to get in there with a wooded spoon and REALLY make sure it’s combined.  Our 4th cookie sheet of these turned out ALL oatmeal and hardly any batter, so be forewarned.
  8. Use a spoon or cookie scoop to drop ~2-tablespoon balls onto a parchment lined baking sheet.  Don’t put them too close together, they expand quite a bit.  The most we got on one sheet was 10.
  9. Bake 18-20 minutes, or until golden brown.  Remove from oven and allow to sit for 2 minutes, or until you are able to move them to a wire rack to fully cool.
  10. Store in an airtight container for up to 1 week.

Makes about 36 cookies.

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2 Responses to Oatmeal Coconut Cookies

  1. Doreen Dodero says:

    I love learning something new in the kitchen. Thanks for the explaination on the differences of A vs. B maple syrup. Who knew??? Martha Stewart would be sad to know I still think Aunt Jemima tastes the best.

  2. Meghan Rafferty says:

    They were delicious! I was going to make them tonight but I don’t have rolled oats and not really feeling a trip to the store. Later this week for sure!

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