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 coconutty 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 dough scoops on a baking sheet

The answers to all your coconut cookie questions

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. 🙂

stack of homemade Coconut Cookies on a white plate

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!!

For more oatmeal cookies, check out:

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Oatmeal Coconut Cookie Recipe

4.83 from 34 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 1/2 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!


  1. The ingredients does not have eggs listed and needs to be adjusted. I put in 2 eggs based on other recipes reviewed.

  2. 4 stars
    Hello-I love these cookies, they are wonderful and always a hit when I make them. Your recipe however is missing the eggs in the ingredients. 🙂

  3. There aren’t eggs listed in the recipe except for on the directions. How many do I need?

  4. 5 stars
    These are so yummy! I added some dark chocolate chips too and they were especially tasty. Thank you!

  5. 5 stars
    I love these cookies! I substituted half the butter with shortening and toasted the coconut! It is awesome and I with some little chocolate chips, it kind of skin to an Almond Joy!

  6. These are absolutely a family favorite! I made them for other family members and now they want them all the time! They are worth every star!???????????????????? 5 star!

  7. Lost my recipe for these cookies — so this looks pretty close giving it a try… it is snowing out side… playing monopoly later.. thought it would be better with some fresh baked cookies.

  8. 4 stars
    Tasty. Replaced sugars with Swerve and coconut sugar to make it more liw carb

    There were no instructions on how to get the flat cookies in the Pic. I dropped about 1 tablespoon and they came out fat in The middle. What is trick to getting them flat like pic?

    1. Glad you liked them 🙂 Haha..that’s just how mine come out. You can just press them down a little & see if that helps 🙂

  9. 5 stars
    This recipe is a great base recipe for an oatmeal cookie, but adding coconut just elevates it even more! I have taken to adding Chocolate chips for that extra special kick and they are a fave at home and at work! Thanks Kristyn!

  10. 5 stars
    These are FABULOUS!! I was short on the oatmeal by 1/4 cup so used instant steel cut oats to make it up , which i think added a nice bit of texture to them. I decorated mine with dried cranberries and almond slivers since im bringing them to a holiday cookie swap .
    They made twice as many cookies as stated in your directions ; i got 52 cookies out of this recipe . Thank you !

  11. 5 stars
    This is the first time i have made a recipe that looks exactly like the oRiginal post. My hUsband absoLutely hates coconut and CoUldnt believe how much he likes them!

  12. Hi Kristyn. I just baked the coconut oatmeal cookies. my sons loved it. however, i noticed the cookies are very cakey. I used fresh grated coconut, is it alright? i combined both white & brown sugar and make 1 cup as i do not want it to be too sweet. your cookies, the ones you posted looked so nice and round, mine all odd sizes and shapes! the dough really spread quite far/large. Thank you very much for this recipe. easy to make and delicious to taste.

    1. You are so welcome! Yeah, I’m not sure why they would have ended up like that?? Thank you for trying them!

    1. I am so glad you think that 🙂 I personally love almond in them. Thank you so much!

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