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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.
We love these cookies! They are easy to make and wholesome cookies for my son to bring in his lunch for school.
Yay!! So glad to hear the cookies are a favorite!
Hello,
I would like to make this recipe, but was wondering if I could add chopped walnuts, mixed berries, and white chocolate chips to this recipe. If so, do I need to make any adjustments to the recipe? Thank you.
Those sound like delicious additions! I haven’t made these with any of those before, however, typically you can add in nuts or chocolate chips without needing any alterations. Perhaps just watch the baking time with those berries? You’ll have to let us know how the cookies turn out with the additions.
Can you use almond flour?
I have never tried the cookies with almond flour before. If you do, you’ll have to let us know how they turn out!
These cookies are so easy and delicious! I add the almond extract along with chopped pecans😋
very delicious. A nice healthy treat
Thanks!! So glad you enjoyed the cookies!
I made these cookies, I changed the recipe slightly. I added coconut extract instead of almond. Also I cut back on the sugar. I added 1/2 cup because the coconut was too sweet.Everyone that comes over reaches for these cookies. They can’t stop at one cookie. Bak to the kitchen to make another batch.
Thanks for the recipe. I have added them to my collection of cookie recipes.
I’m so happy to hear this cookie recipe is a hit for you! Thanks for sharing what you did!
These were fine, texture was a little crisp on the outside, soft-chewy in the middle. I didn’t quite have enough sugar, so my total sugar amount equaled 1.5 cups and I reduced the flour and oats to 1.5 cups as well. Reduced the coconut to a half cup to stay close to your ratio.
I feel like I used a lot of sugar, but these cookies were only lightly sweetened somehow. I suspect I should have cut back on the butter to 3/4th cup, and that would have allowed the sugar to be more present. I should have added a pinch of cinnamon too, I do like a little cinnamon with my oatmeal cookies. I’ll probably make a cinnamon honey butter drizzle for the rest of the cookies to get the flavor I want.
Thanks for sharing your feedback and for giving the recipe a try!
New favorite cookies. Added 1 cup white chocolate chips and used unsweetened coconut.
Ooh that sounds amazing! So glad you enjoyed the cookies.
Do you think these could be made with Almond flour instead of all purpose flour ? I’m gluten free……but they look delish !!
You could certainly try! I haven’t baked much with almond flour, but I do know that it lacks the same binding quality as all purpose flour, so your cookies will more than likely spread a bit. Flavor should still be delicious though. I’m sure you could google some info about substituting almond flour if you need any tips or tricks. And if you do try the recipe with almond flour, you’ll have to come back and let us know how they turn out!! 🙂
Excellent cookies ! Thank you for getting the recipe to all of us .