With tasty toppings, including pineapple with a faint smokey flavor, this Hawaiian pizza has a wonderful crunchy crust.
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 2 cups flaked coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Sift the flour, baking powder, baking soda and salt together into a bowl.
- Cream the butter and the sugar together. Beat in the egg and vanilla. Add the flour mixture and beat until smooth, about 2 minutes. Stir in the oats and flaked coconut.
- Shape dough into 1 inch balls and place on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 324 mg |
| Sugars | 20 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Not bad but a little plain as-is. I reduced the white sugar to a scant 3/4 cup and added 1 tsp cinnamon. Next time I think I’ll make it 1.5 tsp nd up the amount of vanilla extract too. It would probably be delicious with pecans, macadamia nuts or white chocolate chips.
Best cookies I’ve ever made.
Will absolutely make these again. Delicious and just like my grandma used to make. Stayed fresh for days.
These are a favourite with my daughter-in-law particularly. I need to make them at least once a year at Christmas time. Everybody enjoys them. The recipe makes lots of cookies, great for giving away at holiday time! Wouldn’t change a thing.
I made this using coconut oil instead of butter and whole wheat flour instead of all purpose flour. I rolled the dough into several logs wrapped in saran wrap and twisted the ends like a giant candy wrapper so it could chill in the fridge for at least 30 minutes (cookies come out better for me when I let the dough chill). Once the oven was ready all I had to do was slice the log and bake. I made half the batch plain and the other half I added some chocolate chips. The plain version actually tasted better! The texture is amazing and the flavor is so delicious.
I really don’t like coconut but these were easy to make and tasted good. I added chocolate and peanut butter chips to it and it made them even better. I will make these again.
Have made these cookies a couple of times now. I followed the recipe exactly as is and it’s foolproof. Makes a nice, flavourful cookie. I used a small ice-cream scoop and the bottom of a glass to press down to make it round and somewhat flat. Wonderful!
Thank you for sharing. This is a great recipe.
Pleasant, simple taste. Next time I might add toasted almonds or macadamia nuts to liven them up a bit, but still a nice cookie.
loved these cookies…perfect and simple
Loooooved these cookies! When I read the review that said they were too buttery I knew they would be right up my alley. Added toasted pecans and dark chocolate chips to 1/2 the batch – perfect! Added hazelnuts, cinnamon and chocolate chips to the other 1/2. The cinnamon is delicious – though they are delicious without it too. Hazelnuts didn’t taste as good a pecans. Too mild. These cookies stay chewy for days. The coconut flavor becomes more pronounced after a few days. I’ll make a bold statement and say this may be my favorite cookie I have ever made!
These were great! I made them exactly according to the instructions. The only thing that I messed up on was under estimating how many oats I had on hand so I improvised using two original Quaker Oatmeal packets to make up the difference. Still wonderful! After the first batch I contemplated adding chocolate chips but decide they were just to good to mess with.
What are the blue and red chips (is the coconut tinted with food coloring)?
These cookies couldn’t have been ORDERED to turn out more perfectly. They’re thick and chewy, buttery rich and coconut-oaty. They’re nicely, uniformly shaped and come out of the oven just as you always cross your fingers and hope they will when you try a new cookie recipe. I was tempted to add some coconut extract and am glad I didn’t. I did add chocolate-covered, candy-coated sunflower seeds and wish I hadn’t. They sure dressed up the cookie but I think they would have been better without. No nit-picking allowed on this recipe like “more of this or less of that.” This recipe has “perfect” down pat.
Absolutely delicious! I ate these cookies warm out of the oven, and they tasted like a warm island breeze. Crispy outside, chewy and soft inside, these cookies are exactly what you hope for on the first try! One *small* note: this recipe says it make 24 cookies… well, maybe in giant land! My single batch made easily 5 dozen cookies (from 1-inch dough balls, like the recipes says to use). It’s a good thing the cookies are tasty, because my family will be eating them for quite a while! This recipe is also good with chopped walnuts or pecans added before baking.
These were fantastic! Stayed chewy with no salty aftertaste. I didn’t have butter so I used margarine stick (Imperial brand) instead. Also, I made what looked like 1 inch balls to me and it made over 4 DOZEN cookies!!! In my oven they needed the 14 minute mark. Even the ones I forgot about at the end of my dough, which baked for probably 18 minutes, were just less than hard but still great. I will absolutely make these again!!!
Simple, tasty, quick, versitile. What more could you want from a cookie recipe? *yum*
LOVE these cookies! To make an extra special treat, I mix in 1 cup of chopped pecans and 1/2 a package of semi-sweet chocolate chips.
Great cookies! My husband loved them. I made coconut cookies before, but the oats added such great flavor and texture. Thank you.
An awesome cookie, they were gobbled up in no time
Oh my! So good! My new favorite cookie!