Preheat oven to 350 degrees. Spread coconut on a baking sheet and cook until lightly golden, 5-7 minutes. Allow to cool.
Combine oats, chocolate chips, and coconut in a medium bowl. In a separate medium bowl, sift together flour, baking soda, and salt.
In a large bowl, beat oil, vanillam and sugar on low speed. Add egg and beat until smooth. Stir in flour mixture just until smooth. Do not overmix. Stir in oat mixture just until combined.
Drop tablespoons of dough onto parchment paper covered cookie sheet, spacing 1 1/2 inches apart. Bake for 11-14 minutes. Rotate pan halfway through), until cookie edges and centers are uniformly firm. For chewier cookies, remove from oven when edges are set and centers are soft. Cool 5 minutes, then transfer to a rak to cool completely.
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|Serving Size: 1 Serving (23g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 58 (64%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 7.3mg||2 %|
|Sodium 54.2mg||2 %|
|Potassium 57.2mg||2 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 6g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 91
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