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.
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