Oatmeal Coconut Cookies

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 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 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 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. 

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:

Oatmeal Coconut Cookie Recipe

4.95 from 109 votes
Oatmeal Coconut Cookies are a deliciously tropical twist on the classic oatmeal cookie. They are so 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 215 kcal
Author Lil’ Luna



  • 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!


Like this recipe?

Pin it now to remember it later! Share it with your Facebook friends (you know they’ll love it). Or tweet it to the world. Maybe even email it to your favorite cousin!

Related Posts

Fruit Pizza Cookies

With a sugar cookie base, these Fruit Pizza Cookies are individual-sized versions of a classic favorite. They’re fresh and customizable!! Mini Fruit Pizzas were inspired by our original Fruit Pizza.…

18 minutes

5 from 7 votes

Lemon Sugar Cookies

Frosted Lemon Sugar Cookies are buttery soft, with the perfect hint of lemon. They’re a perfect treat for lemon lovers! We love Sugar Cookies and especially love this Lemon Sugar…

30 minutes

4.97 from 64 votes

Carrot Cake Cookies

Adorable Carrot Cake Cookies are so easy to make. Topped with homemade cream cheese frosting, they’re hard to resist! Carrot Cake Cookies are cute and festive for Easter and they…

2 hours 22 minutes

4.67 from 15 votes

Easter Sugar Cookies

Shaped like a bird’s nest, these deliciously adorable Easter Sugar Cookies are perfect for all things spring! Easter and springtime call for pastel-colored desserts with Cadbury eggs. If you like…

3 hours 20 minutes

5 from 6 votes

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!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    YUM!!! These turned out absolutely fantastic! My kids have eaten waaaay too many already. Haha! Thank you!

  2. 5 stars
    LOVE the flavor in these! The coconut gives the cookies such a wonderfully unique flavor! Chewy & crispy all at the same time — these are incredible! Need to keep my cookie stocked with these for sure!

  3. 5 stars
    I melted the butter and mixed with sugar because my butter was in the fridge and creaming would have been too hard. Also added some raisins at the end. Turned out delicious!

  4. I’m not complaining, but this recipe made twice the cookies that your recipe said that it would! They are very good though….

    1. Glad to hear you enjoyed the cookies! Perhaps they were a different size? Depending on how large the cookies were, that could result in a different number of cookies than the recipe says. Not sure! But, these cookies do freeze really well. So if there are more than you planned for, you can freeze for later and then have fresh cookies another time! Freezing instructions are on the post. 🙂

  5. 5 stars
    By far one of the best cookies I have ever made. Make sure you add in both vanilla and almond extract! My husband hasn’t stopped eating them!

  6. 5 stars
    Love the recipe mostly because of the coconut! I added raisins and kicked the taste up a notch! Also, it’s important to not bake too long if that cookie softness is important.

  7. 5 stars
    We really enjoyed these cookies. The almond extract is a great addition. I think they were even better the next day.

    1. Hi! There are some great online converters that will convert cups to grams. I’d recommend just googling it. 🙂

  8. 5 stars
    Thanks for a fabulous recipe! I used my standard Cookie Scoop (2 tbsp. size) and leveled rather than rounding the dough. Neatly plopped them on my cookie sheets and ended up with over 40 cookies! Don’t ask how many are gone already! : O

  9. 5 stars
    Made these this morning. Simple recipe with wholesome ingredients. I made mine with a well rounded tablespoon of dough per cookie and ended up with 3 dozen. I also had to cook them about 12-13 minutes (maybe my oven is a bit lower temp). Used both vanilla and almond extracts. So tasty and good. Will make again!

See More Comments