For a more intense ginger flavor, use candied ginger in addition to or in place of some of the fresh ginger. Feel free to substitute different types of dried fruit, such as cranberries or chopped dates, for the raisins. Toasted coconut adds a richer, nuttier flavor. Toast the coconut in a dry skillet over medium heat, stirring constantly, until golden brown. Store cooled cookies in an airtight container at room temperature for up to 3 days.
Coconut Ginger Oatmeal Raisin Cookies
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING24 People
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VIEWS15
Embark on a sensory adventure with these deeply satisfying cookies. Warm ginger spice dances with the tropical sweetness of coconut, while chewy oats and plump raisins provide a delightful textural contrast. Perfect for a midday treat or a comforting indulgence any time of day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol26 mg
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Fiber1 g
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Protein3 g
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Saturated Fat3 g
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Sodium110 mg
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Sugar10 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper for easy removal and cleanup. (5 minutes)
02
StepIn a medium bowl, whisk together the flour, baking powder, and baking soda. This ensures even distribution of leavening agents for a consistent rise. (3 minutes)
03
StepIn a separate small bowl, combine the grated fresh ginger and lemon juice. The lemon juice helps to mellow the ginger's intensity and adds a subtle tang. (2 minutes)
04
StepIn a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for creating a tender cookie. Add the beaten eggs and beat until well combined, creating a smooth and emulsified mixture. (7 minutes)
05
StepGradually stir in the oats, shredded coconut, raisins, and ginger-lemon mixture into the creamed butter mixture until evenly distributed. (5 minutes)
06
StepAdd the dry ingredients (flour mixture) to the wet ingredients (butter-oats mixture) and stir until just combined. Be careful not to overmix, as this can result in tough cookies. (4 minutes)
07
StepDrop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. (6 minutes)
08
StepBake in the preheated oven until the cookies are lightly golden brown around the edges, approximately 10-12 minutes. (12 minutes)
09
StepRemove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and allows them to firm up. (5 minutes)
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Malinda Schaden
Jun 25, 2025Be careful not to overbake them, or they will be too dry.
Gonzalo Kunze
Jun 10, 2025I love these cookies! Perfect for a snack.
Geovany Torphy
Jun 9, 2025My kids loved these! I might try using dried cranberries next time.
Celia Goodwin
Jun 4, 2025These cookies are surprisingly good! The ginger adds a nice warmth.
Chester Moore
May 31, 2025I added a pinch of salt to the dough, and it really balanced the sweetness.
Marco Ullrich
May 31, 2025I didn't have any fresh ginger, so I used ground ginger instead. It worked well!
Bridie Anderson
May 30, 2025The recipe was easy to follow, and the cookies came out perfectly.
Simeon Stehr
May 20, 2025These cookies are great with a cup of coffee or tea.
Devante Skiles
May 19, 2025I think I will add some walnuts next time.