Oatmeal coconut cookies are classic oatmeal cookies filled with sweet shredded coconut. These coconut oatmeal cookies have soft and chewy centers with crisp edges. Make these oatmeal cookies with coconut the next time you want a classic cookie with a deliciously tropical twist.
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Why Should You Make This Recipe
I love a fun flavor twist on a classic. Recently I have had so much fun baking with coconut. My Coconut Pecan Cookies and Coconut Chocolate Chip Cookies are my current favorites on the blog. I am so excited to add these chewy coconut oatmeal cookies to the blog.
- Layers of flavors and textures. The soft, chewy and buttery cookie dough filled with cozy oats, sweet brown sugar and shredded tropical coconut are a flavorful delight.
- Easy to make, bake and eat. These oatmeal and coconut cookies can be made in 2 bowls using a whisk and spoon or flexible spatula. Simply mix the dough, chill while the oven preheats, scoop, bake and enjoy.
Ingredients
This recipe for coconut chocolate chip cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking soda, salt and old fashioned oats.
- Wet Ingredients: Gather unsalted butter, granulated sugar, light brown sugar, an egg and an egg yolk, vanilla extract and unsweetened shredded coconut.
Substitutions
These oatmeal cookies with coconut are as easy to make as they are delicious. Here are my recommended substitutions to make these chewy cookies with oats and coconut if you need them.
- All purpose flour: Make these cookies, gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (270 g) rather than cup for cup.
- Baking Soda: This helps the make the cookies chewy and puff a bit and also spread. If needed, replace the baking soda with 2 teaspoons of double acting baking powder. The final texture will be a bit different.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Granulated Sugar and Light Brown Sugars: Maple sugar would also work well to make this refined sugar free.
- Egg and Yolk: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Old Fashioned Oats: Quick cooking or steel cut oats are not recommended for this cookie recipe.
- Shredded Coconut: I love the texture of shredded coconut for these cookies. Feel free to use coconut flakes.
Variations
- Brown Butter Coconut Chocolate Chip Cookies: Melt 1 cup (226g) butter on low heat. Allow the melted butter to begin to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 10 minutes at room temperature. Transfer to the fridge to chill another 20 minutes. Use the butter as directed in the recipe.
- Optional mix-ins: Feel free to add ½ - 1 cup chopped nuts such as pecans, toffee pieces, raisins or chocolate chips.
How To Make
Learn how to make oatmeal coconut cookies in a few easy steps.
- In a small bowl, melt the butter in the microwave for 1 minute. The butter will be mostly melted with a few solid pieces in the melted butter. Cool the butter in the fridge for about 15 minutes. In another bowl whisk together the flour, baking soda, and salt until well combined.
- In a large mixing bowl, whisk the cooled melted butter, sugar and light brown sugar until smooth well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined. Gently fold in the old fashioned oats and shredded coconut until just combined.
- Cover the cookie dough and transfer to the fridge to chill for 30 - 60 minutes while the oven preheats. Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the oatmeal and coconut cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. These cookies will spread a bit while baking.
- Bake the chewy coconut and oatmeal cookies at 375 F (190 C) for 10 - 12 minutes or until the edges of the cookies are set and are a light golden brown. The center of the cookies will be slightly puffed up. Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape. Cool the chewy coconut oat cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the coconut oatmeal cookie dough to the chilling step. Store the cookie dough covered in the fridge for 2 - 3 days. For longer cookie dough storage, transfer to the freezer.
- Store: Place the baked oatmeal and coconut cookies in an airtight container. Store at room temperature for up to one week. Cookies taste best when enjoyed within the first 2 - 3 days.
- Freeze Baked Cookies: Make sure the chewy oatmeal coconut cookies are completely cooled to room temperature. Individually wrap each cookie in plastic wrap, parchment paper or wax paper and place in a ziplock bag. Store in the freezer for up to 2 months.
- Freeze Cookie Dough: Scoop the cookie dough into balls and place on a lined baking sheet or large plate. Flash freeze in the freezer for 20 minutes. Remove the cookie dough balls and transfer to an air tight, freezer safe container for up to 2 months. Thaw the cookie dough in the fridge overnight or bake from frozen. The cookies will take a few minutes longer if baking from frozen.
- Thaw: The easiest and tastiest way to thaw the oatmeal with coconut cookies to let them sit out at room temperature until thawed. Warm the thawed cookies in the microwave for 15 - 20 seconds for a “fresh from the oven” taste.
M’s Expert Tips
- Cool the melted butter. Using melted butter instead of room temperature butter gives cookies an extra chewy texture. However the butter needs to cool for about 15 minutes before using in the recipe. I like to melt the butter and transfer it to the fridge while I gather my other ingredients.
- Use room temperature butter for more cake like cookies. If you prefer more cake like cookies, use cool room temperature butter instead of melted butter. Cream the butter and sugars on medium speed for 2 - 3 minutes. Follow the rest of the recipe as written.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
Are these oatmeal coconut cookies like cowboy cookies?
Oatmeal coconut cookies are similar to cowboy cookies with a few exceptions. The main difference between these cookies is cowboy cookies contain chocolate chips, nuts and ground cinnamon.
Can I make these coconut cookies with oatmeal smaller?
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for 7 - 9 minutes. For a larger cookie, use a large cookie scoop (3 tablespoons, 45 ml) and bake for 13 - 15 minutes.
Can I use coconut oil instead of butter for these coconut chocolate cookies?
Yes, coconut oil can be used in place of the melted and cooled butter for these cookies. There is no need to melt the coconut oil. Just use room temperature coconut oil.
Other Oat Recipes to Try
If you try this Oatmeal Coconut Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Oatmeal Coconut Cookies Recipe
Oatmeal coconut cookies are classic oatmeal cookies filled with sweet shredded coconut. These coconut oatmeal cookies have soft and chewy centers with crisp edges. Make these oatmeal cookies with coconut the next time you want a classic cookie with a deliciously tropical twist.
Equipment
- 1 whisk and flexible spatula or spoon
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
- 2 baking sheets
- 2 sheets parchment paper
Ingredients
- 1 cup (226 g) unsalted butter
- 2¼ cup (270 g) all purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (200 g) granulated sugar
- ¾ cup (150 g) light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (160 g) old fashioned or rolled oats
- 1 cup (120 g) shredded coconut
Instructions
- In a large, microwave safe mixing bowl, melt the butter in the microwave for 1 minute. The butter will be mostly melted with a few solid pieces in the melted butter. Cool the butter in the fridge for about 15 minutes.1 cup (226 g) unsalted butter
- In another bowl whisk together the flour, baking soda, and salt until well combined.2¼ cup (270 g) all purpose flour, ¾ teaspoon baking soda, 1 teaspoon salt
- Remove the large mixing bowl from the fridge. Whisk the cooled melted butter, sugar and light brown sugar until smooth well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined.1 cup (200 g) granulated sugar , ¾ cup (150 g) light brown sugar , 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract
- Stir the dry ingredients into the wet until just combined. Gently fold in the old fashioned oats and shredded coconut until just combined.Cover the cookie dough and transfer to the fridge to chill for 30 - 60 minutes while the oven preheats.2 cups (160 g) old fashioned or rolled oats , 1 cup (120 g) shredded coconut
- Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the oatmeal and coconut cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. These cookies will spread a bit while baking.
- Bake the chewy coconut and oatmeal cookies at 375 F (190 C) for 10 - 12 minutes or until the edges of the cookies are set and are a light golden brown. The center of the cookies will be slightly puffed up. As son as the cookie come out of the oven, reshape the cookies using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- Cool the chewy coconut oat cookies on the baking sheet for 5 minutes. Then transfer the cookies to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked oatmeal and coconut cookies in an airtight container. Store at room temperature for up to one week. Cookies taste best when enjoyed within the first 2 - 3 days.
See Variations section of the blog post to make these oatmeal coconut cookies with brown butter.
did you make this recipe?tag @olivesnthyme on Instagram
Erin says
Hi! I don't normally comment on recipes but I have to leave a note on this one. I love to bake, don't do it enough, so first of all thank you! I just got done with a batch of these cookies and they are amazing! My husband is not a chocolate guy and he loves oatmeal cookies so I thought these would be perfect for him. Turns out, they are. He loves them and now this recipe has been added to my arsenal. I did have to tweak a few things - I ended up using quick oats because it was all that was in my pantry and I didn't have quite enough brown sugar left so I just used extra white to get the correct sugar ratio. Anyhow, even with those subs, they turned out amazing. Oh and one more thing, I AM a chocolate person so I took a chunk and added some mini semi-sweet chips for me. So. Good. I'm just glad my kids are out otherwise these would be gone already! Thanks again for this awesome recipe!
Megan says
Hi Erin, thank you so much for the kind review. I am so happy these cookies got you back to doing something you love! I am delighted to read how much you and your husband loved these cookies. Adding the mini chocolate chips is the perfect move! I hope you and your family enjoy these cookies for many years to come.
Linda says
These are now a family favorite. I baked them 2 or 3 minutes longer for a bit of browning. Also added 1 1/4 cups of toasted chopped walnuts.
Megan says
Hi Linda, thank you so much for trying the recipe and for the kind review. I am so happy you and your family love these oatmeal cooconut cookies so much.
Jj says
Can you make the dough the night before to save time
Megan says
Hi Jj, yes you can make the dough the night before. Make sure to wrap the dough in plastic wrap and store the dough in the fridge. When you are ready to bake the cookies, set them out on the counter while the oven preheats for about 20 minutes, scoop and bake.