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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.
hi,
I measure all of my ingredients on a scale – do you happen to have weight measurements for your recipe?
thanks
I just have to say: YUM! These were sooooo good!
YAY!! I’m so glad you liked them, Ashley!! They’re pretty addicting, huh?? 😉
Oh Yummy Kristyn. Coconut Pie and Cookies are my favorites too. Second yummy pie is cherry. Thanks so much and hugs to Lily.
Thank you, Liz!!
Just made these cookies and they turned out great! Delicious and perfectly round! I have 3 week old twins and haven’t cooked/baked in months so I was looking for a easy new cookie recipe to try. They say oatmeal is good when breastfeeding so when I saw these I had to give them a try! Thank you for this recipe!
Hi Emily! Thank you so much for stopping by and for the kind words. SO glad you liked them. Congrats on your 3 week old twins – you’re supermom for being in the kitchen so soon after delivery! 😀
Just made these this afternoon and they were yummy!!! Thanks for the recipe!! It reminded me of sugar cookie with a little extra texture. Very good!
I love, love, love coconut oatmeal cookies! I make mine with cold pressed virgin coconut oil instead of butter to give that extra coconut flavor.
How much oil?
I found this recipe through pinterest, and I just made them, and I love them! They are delicious!
I made one substitutions though – I like to bake with coconut oil, so i used that instead of butter – which just adds a tiny bit extra coconut flavour, but I like baking with it! I only found they were a bit dry before I once I combined the ingredients, so i added some water (just eyeballed it), until it was a desirable texture, that made them need to cook a bit longer (I cooked them for 13 minutes).
End result: Delicious cookies! Thank you for the recipe! I will for sure make these again!!
SO glad you liked it. I’ve never cooked with coconut oil so I’ll have to give it a try some time. 🙂
I love these cookies. I made them today and my boyfriend thought they were the best he had ever eaten. I added cinnamon to the recipe. I will be making these again.:)
Oooooh – cinnamon would be a great addition! Can’t wait to add it next time I made these. Thanks for the suggestion!
By far the best cookies ever!!!! I got tons of raves about them when I made them from multiple functions. My husband doesn’t like coconut but these are now his favorite cookies! I under bake them so they are nice and chewy! Saw a tip once to put sugar on the tops before baking and it’s just a little added baked goodness!
Oh, I just love to get comments like these!! SO glad you guys like them. Not sure if I mentioned it in the post but I don’t like coconut either, and these are one of my favorites! I will definitely be sure to sprinkle sugar on top next time I make them – great tip. Thank you for stopping by! XO