This post may contain affiliate links. Please read our disclosure policy.
Weight Watchers Recipe of the Day: Low Calorie Coconut Cookies
These coconut drop cookies are a variation of the old-fashioned brown sugar drops I baked last week. Adding shredded coconut and nuts to the brown sugar drop cookie dough changes it dramatically.
My mom, who loves coconut almost as much as me, declared these simple coconut drop cookies the best of the three variations we taste-tested. And I’d have to say I agree!
Homemade cookies, like these coconut drop cookies, from old cookbooks are one of my favorite things. Usually, they are not nearly as sweet and rich as more modern recipes.
And they tend to me smaller. So, they are naturally Weight Watchers friendly!
If you like coconut, I think you will love these simple soft and chewy coconut drop cookies.
How Many Calories and WW Points in these Coconut Cookies?
According to my calculations, each cookie has just 69 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
2 PointsPlus (Old plan)
Another favorite coconut cookie recipe is this one for Chewy Coconut Almond Butter Cookies, a new family favorite!
If you’ve made these Coconut Drop Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Coconut Drop Cookies Recipe
Equipment
Ingredients
- 1 cup packed brown sugar
- 1/2 cup butter, softened
- 1/4 cup buttermilk or water
- 1 large egg
- 1-3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
- 1/2 cup chopped nuts (walnuts or pecans would be good)
Instructions
- In a large bowl, beat the brown sugar, butter, buttermilk and egg until creamy and well blended. (The mixture may look curdled which is fine.)
- Stir in the flour, baking soda and salt just until blended.
- Stir in the chopped coconut and nuts.
- Cover and refrigerate for at least 1 hour.
- When you are ready to bake the cookies, position an oven rack in the center of your oven. Preheat oven to 400F degrees.
- Drop cookie dough by rounded teaspoonfuls, about 2 inches apart, onto ungreased cookie sheet. (I like to line mine with parchment paper.)
- Bake in the center of the oven until almost no indentation remains when touched, 8 to 10 minutes. Remove from the oven and immediately transfer the cookies to a wire rack to cool.
- Repeat with the remaining cookie dough, being sure that the cookie sheets are cool before placing dough on them.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 2 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Betty Crocker Cookbook (affiliate link) from 1978
Burnt cookies, baked for 10 minutes at 400
Hi Sharon,
Do you have an oven thermometer inside your oven to make sure your oven is calibrated properly? I’ve made these several times and they’ve never burned for me. ~Martha
Did you use unsweetened coconut?
I use sweetened coconut. ~Martha
I adore coconut…and 2 points is a perfect dessert, Martha!