Chewy Wholesome Chocolate Coconut Oatmeal Cookies are irresistible and so delicious! They are perfect for sharing!
Coconut Cream Pie is an obvious favorite of coconut lovers, but we also can’t get enough Coconut Cake and all variations of Coconut Cookies. These Chocolate Coconut Oatmeal Cookies are quick, easy, and hit the spot!
You won’t be able to eat just one!!
We love a good chewy cookie here, and are constantly tweaking recipes and creating delicious variations. This Chocolate Coconut Oatmeal Cookie is one of those sweet tweaks.
They are so good! They only have a small hint of coconut, but you can add little more if you want. If you require more chocolate, and let’s be real sometimes you just need chocolate, you can easily add another rectangle or two on top! If that’s not doing it for you mix some chocolate chips into the batter. These also are so good with the addition of some butterscotch chips.
You can really change these up and create something even more sensational if that’s your thing! But as is, these are already perfection. These cookies are so chewy and delicious, I have a feeling you won’t have any leftovers to store!
easy Chocolate Coconut Oatmeal cookies
PREP. Preheat oven to 350°.
WET INGREDIENTS. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla.
DRY INGREDIENTS. In a separate bowl combine flour, baking soda and salt. Add to creamed mixture and mix well.
ROLL. Beat in oats and coconut and then roll into 1 inch balls.
BAKE. Place on ungreased cookie sheet and flatten slightly. Bake for 10-11 minutes or until golden brown.
GARNISH + ENJOY! While cookies are baking, break Hershey’s bar into 12 pieces. Once cookies are out, press a chocolate piece into the center of each cookie. Let cool. ENJOY!
Tips, variations + Storing Info
For this recipe we used sweetened coconut flakes. However, you can use unsweetened coconut if you prefer a little less sugar.
Instead of putting a piece of chocolate on top you could easily mix in:
- Chocolate chips
- White chocolate chips
- Butterscotch chips
- Add toffee bits.
- Leave out the coconut. If you dislike coconut you can easily leave it out, just make sure to add more oatmeal so the cookies don’t go flat.
- Use ¾ cup brown sugar and ¼ cup white sugar to make the cookies chewy.
- Instead of topping each cookie with a piece of chocolate bar you can mix in chocolate chips(milk, semisweet, or bittersweet).
FREEZE the dough: Once you have to dough made roll it into a log. Wrap it tightly with plastic wrap and then again with foil, and label. The dough can be frozen for about 6 months. Thaw in the fridge before shaping the cookies and bake as directed.
FREEZE baked cookies: Store in an airtight freezer safe container separating the layers with parchment paper. Freeze for up to 6 months.
STORE. Keeping your cookies soft and fresh after they have been baked is a must. Here are a few of these tips that will help you enjoy your cookies for days.
- Do not overbake.
- Allow them to completely cool before storing otherwise steam can make them soggy.
- Store in an airtight container.
- Store at room temperature. Do not store them in the fridge.
- Place a small piece of bread in the container.
For more cookies, check out:
- Peanut Butter Cup Cookies
- Chocolate Chip M&M Cake Cookies
- Turtle Thumbprint Cookies
- Almond Cookies
- Amish Sugar Cookies
- Giant M&M Cookies
- Chocolate Marshmallow Cookies
- Oatmeal Coconut Cookies
- Brownie Cookies
Chocolate Coconut Oatmeal Cookies Recipe
- Preheat oven to 350°.
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla.
- In a separate bowl combine flour, baking soda and salt. Add to creamed mixture and mix well.
- Beat in oats and coconut and then roll into 1 inch balls.
- Place on ungreased cookie sheet and flatten slightly.
- Bake for 10-11 minutes or until golden brown.
- While cookies are baking, break Hershey's bar into 12 pieces. Once cookies are out, press a chocolate piece into the center of each cookie. Let cool. ENJOY!
Recipe from Taste of Home.