This post may contain affiliate links. Please read our disclosure policy.
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.
these were big and thick, too much flour. Would recommend taking 1 whole cup of flour out and replace with oats. Baking powder not necessary.
Thanks for the feedback and for giving the recipe a try!
So good! They are my 90 year old dads favorite.
So easy and so incredibly delicious! These are going to become a regular bake for sure. The chewy centre is sooo good!
Delicious! I added 1/2 c slivered almonds and a little milk to moisten the dough (we’re at 7400′ elevation, so typically need a bit more moisture). Husband, who never loves anything, loves these, said they’re a really nice combination. Came out perfect – 32 big cookies!
Great recipe. Cookies were perfect and delicious
Thoughts on adding butterscotch chips to this?
Oh absolutely! That would be delicious!
I followed the recipe but added raisens. These cookies are so good! My whole family loved them.
So glad you enjoyed the cookies!!
I added 1/4 cup of baking coco and doubled the vanilla.
So yummy.
Tasty! Thanks for sharing what you did.
I have been making this cookie recipe for a couple of years now. It is a crowd favorite. Follow the recipe exactly and you will get the perfect cookie. Chewy on the inside, slightly crispy on the outside. Absolutely love this recipe. No change is needed.
Oh thank you! So glad you love the cookies!
Ok these are dangerously good. Just made these and I’m too ashamed to say how many I’ve eaten so far. WORTH IT!!! Thanks for those delicious recipe 🙂
Oh that makes us so happy to hear you loved the cookies!