Toasted Coconut & Walnut Oatmeal Cookies with Chocolate Drizzle

I literally just made these yesterday and I’m dying to share.

I love all things about this cookie. It’s sweet, it has a little crunch to it and it’s just so packed with flavor.

I’ll admit that I wasn’t too sure how they were going to turn out but I ate three right out of the oven. The roof of my mouth hates me right now but it was worth it. You can’t beat cookies straight from the oven.

The dough was probably my favorite part. I’m sure this recipe could make about four dozen cookies…I only got about three but then again, I did eat my weight in cookie dough. The calories don’t really count until it’s in cookie form, right?

What’s really great about these cookies is that you can totally adjust the recipe to your liking. If you’re a huge coconut fan, go ahead, add an extra handful or two. Not feeling the chocolate drizzle or it’s too much of a hassle? Totally cool. They taste just as great without it, trust me, I did ample sampling. Although there is definitely something beautiful about that chocolate drizzle on top.

Especially when you’re the one doing the drizzling (or being the drizzler) because you get to melt all that wonderful chocolate and secretly hope there’s going to be extra so you can lick the bowl, spoon, bag etc. Also, feel free to use any type of chocolate. I only had semi-sweet mini chocolate morsels but I’m positive that dark chocolate would be absolutely gorgeous drizzled on top. White chocolate would be great as well, I’ll keep that in mind for next time.

Toasted Coconut & Walnut Oatmeal Cookies with Chocolate Drizzle
Makes 3-4 dozen cookies

1/2 c. butter (1 stick), softened
3/4 c. brown sugar, packed
1/2 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1 c. coconut (I used the sweetened kind by Baker’s)
1 c. oatmeal
1/2 c. walnuts, finely chopped (optional)
1 c. chocolate chips or chocolate bar, any kind

Preheat oven to 350 degrees. {This is optional: On a greased cookie or baking sheet, spread coconut and walnuts on the sheet and toast them for 5 – 10 minutes. Be careful not to burn the coconut. Allow to cool before adding to batter}

In a large bowl, beat butter and sugars together until creamy. Then add the eggs and vanilla; mix well. Mix in the flour, oatmeal and baking soda. Add coconut and walnuts;
mix well.

You can either drop the dough by the spoonfuls onto an ungreased cookie sheet and bake for 8 – 10 minutes or chill the dough for about thirty minutes, then rolling the dough into a loose ball and dipping the top into coconut for extra flavor, then also baking 8 – 10 minutes. It’s up to you, they both taste equally fantastic; I did half and half.

Melt chocolate in the microwave for 1 – 2 minutes and spoon into a small ziploc bag. Make a very small cut in the corner of the bag; drizzle chocolate over cookie. Allow chocolate to cool completely before storing cookies in a jar or tin.

With all this coconut talk, I really want a piña colada.

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10 thoughts on “Toasted Coconut & Walnut Oatmeal Cookies with Chocolate Drizzle

  1. Love the exotic flavor of coconut in this cookie treat. The oatmeal in the mixture adds more texture too. Great combination…Lovely clicks! Thanks for sharing!

  2. These look great! I’d be the girl going heavy on the chocolate drizzle.. yum! I think I’m going to try and make a coconut oatmeal cookie today too, these sound so good, thanks for the idea :)

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