Home > Desserts > Coconut Oatmeal Cookies Coconut Oatmeal Cookies July 4, 2019 | 34 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Soft, chewy, and flavorful Coconut-Oatmeal Cookies are a fun twist on traditional oatmeal chocolate chip cookies. We use flaked sweetened coconut and dark brown sugar for an ultra-rich flavor. Some other favorite cookie recipes: chewy chocolate chip cookies, snickerdoodles, and white chocolate macadamia nut cookies. The Best Coconut Oatmeal Cookies Coconut is one of my favorite ingredients to add into recipes — sweet (coconut thumbprint cookies) OR savory (coconut curry chicken) so it’s about time I add it into my favorite cookie recipe. I love plain oatmeal cookies a ridiculous amount, but the coconut in these cookies takes them over the top! While the coconut addition is subtle, it adds a great texture and mild sweetness. With melty chocolate, a rich brown sugar flavor, crisp edges, and chewy centers — these cookies might be my new favorite! Ingredients Butter: Adds richness and moisture, contributing to a tender texture. Brown Sugar: Provides sweetness, moisture, and a caramel flavor. Egg: Binds the ingredients and enhances chewiness. Vanilla Extract: Enhances overall flavor of coconut oatmeal cookies. Baking Soda: Leavens the cookies, aiding in rise and spread. Old Fashioned Oats: Adds chewiness and a nutty flavor. Flour: Provides structure to the cookies. Shredded Coconut: Adds sweetness and texture. Chocolate Chips: The main flavor component, adding sweetness and richness. QUICK TIPCan I use quick oats in these cookies? I don’t recommend quick oats for these cookies. They’re finer, making the cookies drier and cake-like instead of adding texture. Old-fashioned oats are better for the desired texture in Coconut-Oatmeal Cookies. How To Make Coconut Oatmeal Cookies Cream Together: Unsalted butter and dark brown sugar. Mix In: Egg and vanilla extract. Combine: Baking soda, sea salt, oats, flour, and shredded coconut, and add to the wet mixture. Fold In: Chocolate chips. Shape and Chill: Dough into balls and chill for 30 minutes. Bake: At 350°F for 9-13 minutes until edges are lightly browned. Cool: On a baking sheet before transferring to a wire rack. STORAGE Storing Coconut Oatmeal Cookies Freeze Baked Cookies: Cool, freeze on a sheet until solid, then store in freezer bags or containers with parchment layers for up to 3 months. Freezing may alter texture. Freeze Dough Balls: Freeze on a sheet, then transfer to freezer bags. Bake from frozen, adding 2-3 extra minutes. Store Baked Cookies: Keep in an airtight container at room temperature, best if eaten within 4 days. More Cookie Recipes Thumbprint Cookies Toffee Chocolate Chip Cookies Lemon Cookies Oreo Balls Caramel Oatmeal Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Coconut Oatmeal Cookies 4.88 from 16 votes - Review this recipe Soft, chewy, and flavorful Coconut-Oatmeal Cookies are a fun twist on traditional oatmeal chocolate chip cookies. This version adds in flaked sweetened coconut and uses dark brown sugar for an ultra-rich flavor. SAVE TO RECIPE BOX Print Recipe Coconut Oatmeal Cookies 4.88 from 16 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Soft, chewy, and flavorful Coconut-Oatmeal Cookies are a fun twist on traditional oatmeal chocolate chip cookies. This version adds in flaked sweetened coconut and uses dark brown sugar for an ultra-rich flavor. Course Dessert, Snack Cuisine American Keyword coconut oatmeal cookies Prep Time 20 minutes minutes Cook Time 9 minutes minutes Chilling Time 45 minutes minutes Total Time 1 hour hour 14 minutes minutes Servings 13 -15 large cookies Chelsea Lords Calories 310kcal Author Chelsea Lords Ingredients▢ 1/2 cup unsalted butter at room temperature▢ 1 cup dark brown sugar (light works, but dark is best!)▢ 1 large egg▢ 1/2 tablespoon pure vanilla extract▢ 1/2 teaspoon baking soda▢ 1/2 teaspoon fine sea salt▢ 1/2 cup old fashioned oats▢ 1 cup + 2 tablespoons white all-purpose flour▢ 1/2 cup shredded sweetened coconut▢ 1 cup chocolate chips (we like milk, but semi-sweet or dark work well too)US - Metric USMetric InstructionsBUTTER AND SUGARS: In the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and a hand mixer), add the room temperature butter (not melted, not softened) and dark brown sugar. Beat at medium speed until light in color, about 1-2 minutes. Add in the egg and vanilla and beat until light and fluffy, about 2 more minutes. Scrape down the sides of the bowl as needed. BAKING AGENTS: Add in the baking soda and fine sea salt. Mix until just combined, about 20 seconds.FLOUR, OATS, AND COCONUT: Add in the oats, flour, and coconut. Mix until just combined, about 30 seconds.CHOCOLATE CHIPS: Add in the chocolate chips and mix until ingredients are JUST combined. Do not overmix or overbeat. Overworking the dough will result in dense cookies.SHAPE TALL COOKIE BALLS: Shape the cookie dough into balls about 2 and 1/2 tablespoons of dough (if you have a food scale: 49 grams; 1.7 ounces). Roll the balls higher instead of wider (see photo in post). Place them on a plate lined with parchment paper and cover gently with plastic wrap. Refrigerate at least 30 minutes and preferably 45 minutes to an hour. If you're in a rush, freeze the dough balls for about 25-30 minutes.BAKE: Preheat oven to 350 degrees F. Line 2 half-sheet pans with Silpat liners (very important that the trays are lined, so the cookies don't burn on the bottom). Place 6 cookie dough balls per sheet pan (they spread a lot!), spacing them with plenty of room to spread. Bake for 9 to 13 minutes (mine always take around 11 minutes), remembering they're best slightly under-baked. They should look ever-so-slightly gooey in the center (they harden a bit as they cool) and should be lightly browned around the edges. Remove from the oven and let stand on the cookie sheet for 5-10 more minutes to firm up enough to remove to a wire cooling rack. Right out of the oven you can press a few more chocolate chips in the tops of the cookies if desired (makes them look better and ensures chocolate in every bite!).COOL AND ENJOY: Let cookies fully cool and set up before eating; they firm up a lot as they cool! Store in an airtight container at room temperature for up to 4 days. Cookies are best when eaten within 2-3 days. Video Nutrition FactsCalories: 310kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 34mg | Sodium: 147mg | Potassium: 134mg | Fiber: 3g | Sugar: 19g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I made these today, and used dark chocolate chunks, unsweetened coconut and added some walnuts. Also substituted 1/2 cup of whole wheat flour. They are fabulous!!! Reply
These cookies are fantastic. Having to pull out the stand mixer and food processor are soooo worth it. Fantastic cookies!! You won’t be disappointed making these!! Reply
These are now my favorite cookies. I will emerge from my home a cookie monster, and these are the cookies that I will take with me into the world. They’re everything I love in a cookie. (I replaced some of the chocolate chips with crushed pecans.) Reply
Haha, I’m so happy to hear this! Thanks so much for taking the time to write this awesome comment! 🙂 Reply
I made this recipe today. I did not have a stand mixer or hand mixer, so I just mixed with a spoon. I used light brown sugar, cut the chocolate chips in half and added chopped walnuts. Everything still came out pretty good. I managed to get the crispy outer texture and the dense, chewy inner texture, so I think it’s a win! Reply
Yay! I’m so happy you were able to make these work and loved them! Thanks so much for your comment Dana! 🙂 Reply
I’m still waiting for the dough to set up in the fridge…I’m lucky there was enough left to actually bake 😉 Can’t to try them when they are done! Reply
Since this pandemic hit, I’ve been making cookies for our 3 children, 6 grandchildren. We deliver them to each family, leave the cookies at the door and see our grandchildren! This was one of the winning, make again cookies! Thank you Reply
These are my go to cookie recipe. I love these so much. They are soft, chewy, so yummy. Just cook a little longer if you like crispy. Delicious!! Reply
Would you recommend possibly making these into smaller cookies than the recipe calls for? If so, how do you think you would adjust the baking temp/ time? Reply
yum! only had unsweetened coconut and semi sweet chips but they turned out great. my 5 year old had so much fun helping. thanks for the recipe! Reply
I have been making all my cookies and other baked goods with coconut oil for a healthier alternative . I also use coconut milk when milk is in the recipe. I have friends who are dairy free in their diets . Reply
