According to the notes I wrote on this recipe, these cookies are "super perfect awesome"! They have a soft and chewy middle and crisp outside. I loved the texture, and coconut and oats are one of my favourite cookie combinations. However I did find the cookies really dry after 3 days, so these are best eaten on day 1 and 2. You can see in the picture that I flattened some of the cookies and left some as little balls. I preferred them flattened but both ways are good!
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Coconut Oatmeal Cookies
Adapted from The Best of The Best and More
1 cup unsalted butter, room temperature
1 cup white sugar
1/2 cup brown sugar
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups rolled oats
3/4 cup unsweetened coconut
Cream butter and sugars. Add egg and beat well. Mix in flour, baking powder, baking soda, and salt until just blended. Stir in oats and coconut. Roll into 1" balls and flatten a bit with your hands. (If your dough is wet enough, you can flatten the balls with a fork - my dough was dry so I couldn't.) Bake at 350F for 12-15 minutes. (If you make the cookies smaller, check at 8-9 minutes).