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Oatmeal Coconut Cookies are a deliciously tropical twist on the classic oatmeal cookie. They are so 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!

Oatmeal coconut cookies stacked on top of each other.

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 they were good!! And what’s crazy is I do not think it’s possible to eat just one. Seriously!

There is something so addicting about these oatmeal cookies that it’s so hard to contain yourself and not eat too many. They’re soft, chewy and so flavorful!

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.

These Oatmeal Coconut Cookies are simple to make too which makes them even more popular. 😉

Oatmeal coconut cookie process pic

How to make Oatmeal Coconut Cookies

Like I said – they’re so easy!!

WET INGREDIENTS. Cream together butter, sugars, eggs and vanilla. Set aside.

DRY INGREDIENTS. Mix all dry ingredients together in a separate bowl. Add dry ingredients to wet ingredients and mix well.

BAKE. Spoon onto greased baking sheet. Bake at 350°F for 8-10 minutes.

That’s it – simple and SO good. WARNING: Try not to eat more than 5! 😉

Coconut and oats in bowl for cookies

If your cookie dough seems dry, add 1/2 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. 

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. 

Oatmeal: 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.

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. 🙂

Dough scooped out for oatmeal coconut cookies

Storing Tips

Storing Cookie dough

STORE the dough in an airtight container in the refrigerator for 3-4 days.

To FREEZE, 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 

Storing baked cookies

STORE cooled 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!!

Oatmeal Coconut Cookies recipe close up image stacked on plate.

For more oatmeal cookies, check out:

4.94 from 148 votes

Oatmeal Coconut Cookie Recipe

By: Lil’ Luna
Oatmeal Coconut Cookies are a deliciously tropical twist on the classic oatmeal cookie. They are so tasty, it's impossible to only eat one!
Servings: 24 cookies
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes



  • Preheat oven to 350 degrees F.
  • 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 for 8-10 minutes. ENJOY!



Serving: 1cookie, Calories: 215kcal, Carbohydrates: 30g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 213mg, Potassium: 77mg, Fiber: 1g, Sugar: 18g, Vitamin A: 256IU, Vitamin C: 0.1mg, Calcium: 24mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

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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    1. Yes, you could use instant (quick) oats. I typically use rolled oats for these, but the other should work just fine still.

  1. Getting ready to make these and I will follow the recipe exactly the first time. I’m wondering how it would taste if the coconut were toasted first?

    1. You could try! I like the soft coconut in these cookies, so I don’t typically toast it first. But you could certainly give it a try. If you do, you’ll have to let us know how they turn out.