Toasted Coconut Oatmeal Cookies


2 3/4 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 cup coconut oil (measured solid), melted and slightly cooled
2 teaspoons vanilla extract
1 cup shredded, sweetened coconut, lightly toasted for approximately 3-4 min in oven
1 cup quick oats


1. Preheat the oven to 350 and prepare a cookie sheet with a silpat or parchment paper. 

2. In a large bowl, prepare dry ingredients by mixing together flour, baking soda, baking powder, and salt. 

3. Using a stand mixer or hand mixer mix together the sugar, coconut oil, eggs, and vanilla until creamed together and fluffy. Slowly mix in the dry ingredients until fully incorporated. Stir in oatmeal and toasted coconut flakes. 

4. Drop by rounded spoonfuls onto the prepared cookie sheet and press cookie down slightly with the back of the spoon in the center. Bake for 10-12 minutes or until cookies are very lightly browned and set. Allow them to cool slightly before transferring to a wire cooling rack and cooling completely.