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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.
The addition of the Almond extract gives a beautiful flavour to the cookie.
I am so glad you think that 🙂 I personally love almond in them. Thank you so much!
Is the 1 cup of brown sugar packed?
I just lightly press it in 🙂 Hope that helps! Hope you enjoy!
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.
You are so welcome! Yeah, I’m not sure why they would have ended up like that?? Thank you for trying them!
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!
Woohoo!! So happy to hear that! Thank you so much!
Want to try these
I hope you will 🙂
Love it! Best soft , not to sweet cookies. 5 stars
Awe, thank you so much!!
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 !
Awesome! That sounds great! Thank you for sharing that & I am glad you liked them!
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!
I agree! I love the added coconut! I’ll have to add chocolate chips! Thanks!
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?
Glad you liked them 🙂 Haha..that’s just how mine come out. You can just press them down a little & see if that helps 🙂
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.
That sounds so relaxing!! Have fun & enjoy!