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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!
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. 😉
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 cookie FAQ
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. 🙂
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
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!!
For more oatmeal cookies, check out:
- Chocolate Coconut Oatmeal Cookies
- Old-Fashioned Iced Oatmeal Cookies
- Peanut Butter Oatmeal Cookies
- Oatmeal Cookie Energy Bites
- Two Chip Oatmeal Cherry Cookies
Oatmeal Coconut Cookie Recipe
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup coconut
- 2 cups oatmeal
- 1 teaspoon almond extract optional
Instructions
- 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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Eggs are not listed in the ingredients.
The recipe references eggs, but I don’t see them listed in the ingredients. How many?
A happy little accident 🙂 I was all ready to make these with my grandchildren when I realized I was out of oatmeal. But my grandson saved the day when he suggested we use the instant oatmeal packets. We used 6 packets of apple cinnamon oatmeal and the cookies were fantastic!
Tell your grandson, great idea!! Love that! I am so happy they were liked!
Does it matter what type of oatmeal, quick cook or regular? I would like to make these next weekend.
It shouldn’t 🙂 I think I used quick oats, though both should be fine 🙂
I made the oatmeal coconut cookies! They were amazing! I am giving to my colleagues today.
Gracias!
I am happy to hear that!! I sure hope they liked them! Thank you!
Is it fresh coconut? 🙂
No, but I am sure it would be great 🙂
I made these cookies this morning and the batter tasted delicious! However the cookie dough was very dry, and I don’t know if I miss read the recipe, but I pier to have made it correctly. So I added about a quarter cup of coconut milk to moisten the batter. I bake them for about nine minutes 30 seconds and took them out when the edges were just lightly browned and let them cool for about one minute on the cookie sheet and then move them to foil to finish cooling in to help remain soft and chewy.
Thank you for trying them. I know sometimes if an ingredient is not fresh, it can change the recipe. Did you like the outcome?
Add 2 eggs
Late one evening, I was surfing the web for oatmeal cookie recipes… once I saw yours and started baking, yummy! They are flavorful, chewy, light and crispy all in one. I use Splenda for white sugar & either the Splenda or Truvia blend for brown sugar… ABSOLUTELY FABULOUS!!! Omg, not kidding the best ever! Thx!
You are so nice! Thank you for sharing what you did & I am so glad you liked them!
I just made these yummy cookies, with a number of substitutions and additions. Instead of white and brown sugar, I used light and dark coconut sugars, reduced to 3/4 C. each. Because it takes coconut sugar longer to in corporate into butter, I creamed those two items in the food processor for several minutes before I added the eggs. Also, instead of all vanilla extract, I used 1 1/2 t. of vanilla extract, and 1/2 t. lemon extract. For extra flavor, I added the zest of 1/2 each orange, lemon, and lime, plus 2 T. orange juice after I added the eggs. I substituted 2 C. white whole wheat flour for the all purpose flour. When I added the coconut, I did use my hands to make sure it was evenly incorporated in the dry ingredients.
So, what did you think of them? I hope you liked them. Thank you for sharing what you did 🙂
i want also to make a carrot cake please help me with the recipe
Here is one we love….https://lilluna.com/carrot-cake-with-cream-cheese-frosting-2/. Hope you like it!