Oatmeal Coconut Cookies

A delicious twist on the classic oatmeal cookie! These Oatmeal Coconut Cookies are so soft, chewy, tasty – it’s impossible to only eat one!

Just a little bit of coconut really steps up the game on these cookies! If you enjoy the flavor and texture of coconut, you might like coconut cream pie, or coconut cake as well!

stack of coconut cookies on a white plate

A coconut-y twist

We love baking cookies in our home, like A LOT!! The kids love helping and we all love eating!! One of our all-time favorites is this Oatmeal Coconut Cookies recipe (they’re different from our Classic Oatmeal Cookies recipe, which we love too).

I will admit that I was a little hesitant to try them at first because they seemed so plain, but oh mama, they were good!! And what’s crazy is I do not think it’s possible to eat just one. For reals! There is something so addicting about these oatmeal cookies that it’s so hard to contain yourself and not eat too many.

We got the recipe from my mom’s friend, Pat, years ago and have been making them ever since. Yes, I understand that many like to have those extra ingredients like chocolate chips or M&Ms, but these oatmeal coconut cookies are perfect as is.

They’re simple to make too which makes them even more popular. 😉

Oatmeal coconut cookie process pic

What do I do if the cookie dough seems too dry? If your cookie dough seems dry, add ½ tsp liquid such as applesauce, vegetable oil, milk or butter. Be very careful not to add too much.

Also, be aware that adding ingredients may cause a flavor change. Your best bet is to use an ingredient that is already listed in the recipe. 

Should I use sweetened or unsweetened coconut?  The two are interchangeable. If a recipe doesn’t clarify which to use it generally means to use sweetened as it is more widely known and available.

However, if a recipe specifically calls for one or the other I would stick to their suggestion as the other ingredients may have been adjusted to take the coconut into account. 

What kind of oatmeal should I use? Since quick oats are just smaller pieces of rolled oats you can use them interchangeably. Deciding which to use depends and what texture you are going for. You can even use half of one and half of the other.

Why such a large window for baking time? Every oven is so different, but it just depends on yours and where you live. Sometimes these cookies bake in 7 and sometimes 10 which is a huge difference, so you may just need to keep an eye on them until they are very slightly browned. 🙂

Coconut and oats in bowl for cookies
Dough scooped out for oatmeal coconut cookies

Store in any form

Cookie dough: If you’ve whipped up a batch of dough, but aren’t quite ready to make them all you can store the dough in an airtight container in the refrigerator for 3-4 days.

For longer storage use the freezer. Simply form the dough into balls, place them on a baking sheet and freeze for about 2 hours. Then, transfer the dough balls into an airtight freezer safe container. You can freeze them for 3-6 months 

How to store baked cookies: Allow the cookies to cool and store in an airtight container. The cookies will keep for 3-5 days at room temperature or for 6 months in the freezer.

Let me know if you decide to try these coconut cookies out. Although there is a cup of coconut, it’s not super coconut-y. And they always turn out so soft!!

Stack of homemade Oatmeal Coconut Cookies on a white plate

For more oatmeal cookies, check out:

Oatmeal Coconut Cookie Recipe

4.86 from 47 votes
A delicious twist on the classic oatmeal cookie! These Oatmeal Coconut Cookies are so soft, chewy, tasty – it’s impossible to only eat one!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Calories 200 kcal
Author Lil’ Luna


  • 1 c butter
  • 1 c sugar
  • 1 c brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 c flour up to 2 ½ cups if needed
  • 2 c oatmeal
  • 1 c coconut
  • 1 tsp almond extract optional


  • Cream together butter, sugars, eggs and vanilla. Set aside.
  • Mix all dry ingredients together in a separate bowl.
  • Add dry ingredients to wet ingredients and mix well.
  • Spoon onto greased baking sheet. Bake at 350 for 8-10 minutes. ENJOY!


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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    I absolutely love that you put coconut in these oatmeal cookies. I love coconut and it just adds so much more texture and flavor to these cookies. Adding these into our favorite cookies cookbook!

  2. 5 stars
    Always a hit at our home! Sometimes we like to add chocolate chips for that chocolate craving, but they are amazing without!

  3. 5 stars
    Followed the recipe (used 2 cups of flour) and added 1 cup of Heath English Toffee Bits (non-chocolate). Also added the almond extract. These cookies are incredibly easy to make and even easier to eat!

    1. That sounds like a yummy addition to use the toffee bits! So glad to hear you enjoyed making (and eating) them! 🙂

  4. Do you think these could be made with Almond flour instead of all purpose flour ? I’m gluten free……but they look delish !!

    1. You could certainly try! I haven’t baked much with almond flour, but I do know that it lacks the same binding quality as all purpose flour, so your cookies will more than likely spread a bit. Flavor should still be delicious though. I’m sure you could google some info about substituting almond flour if you need any tips or tricks. And if you do try the recipe with almond flour, you’ll have to come back and let us know how they turn out!! 🙂

  5. 4 stars
    These were fine, texture was a little crisp on the outside, soft-chewy in the middle. I didn’t quite have enough sugar, so my total sugar amount equaled 1.5 cups and I reduced the flour and oats to 1.5 cups as well. Reduced the coconut to a half cup to stay close to your ratio.

    I feel like I used a lot of sugar, but these cookies were only lightly sweetened somehow. I suspect I should have cut back on the butter to 3/4th cup, and that would have allowed the sugar to be more present. I should have added a pinch of cinnamon too, I do like a little cinnamon with my oatmeal cookies. I’ll probably make a cinnamon honey butter drizzle for the rest of the cookies to get the flavor I want.

  6. I made these cookies, I changed the recipe slightly. I added coconut extract instead of almond. Also I cut back on the sugar. I added 1/2 cup because the coconut was too sweet.Everyone that comes over reaches for these cookies. They can’t stop at one cookie. Bak to the kitchen to make another batch.
    Thanks for the recipe. I have added them to my collection of cookie recipes.

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