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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.
Can I use instant oatmeal for the coconut oatmeal cookies?
Yes 🙂 I hope you like them!
Made them…..awesome!
Glad you think so!! Thanks for stopping by!
10/10 amazing! I make jumbo cookies with a 1/4 c measuring cup, and bake for about 20 minutes at 325F
Thank you so much for trying them & for sharing that!!
Followed the recipe, only used 2 cups of flour and mine look nothing like yours. They did not spread at all, just sort of puffed up and they are very dry. I notice there are others who have said the same, seems like something is missing from the recipe to make them moist. I have never made an oatmeal cookie that was dry. Any Ideas? They taste good, just way too dry.
My dad and I make these for Thanksgiving every year and they are the best! We only make them once a year, usually, because we have a large family and we double/triple (if not more) the recipe. The recipe we have is just a little different as ours calls for 3 cups of oatmeal, a little more sugar, more brown sugar..but basically the same. But do you have the recipe for the cream filling? To make them sandwich cookies? Our family would think that we committed a crime if we didn’t make the cream filling! Lol! But thanks for sharing this and I’ll save it in case we ever lose the recipe we have.
I haven’t tried those. I will have to look around for one 🙂
Hi, I live in Norway and made these yesterday. I like them a lot. One question, how long aprox. du you cream the “wet” ingridients? My cookies did not become as flat as yours and they are crispy not chewy. Maybe it has something to do with how long butter and sugars are worked together…
It’s just until they are mixed together. Doesn’t take long at all. A minute or less. You don’t need to over mix. Hope that helps! Glad you like them!
These sound delicious! I’m so gonna make these. Just wanted to ask what kind of coconut to use. Sweetened or unsweetened shredded..or fresh cocount?
I like to use sweetened 🙂 I hope you like these, as much as we do! Thank you & ENJOY!
I made these TWICE in the past month! Yes, they are that good.
I use flaked unsweetened unsulphured coconut, and 1 minute Quaker Oats that are chopped up oats (for quicker cooking) rather than the giant whole oats (which I think are too big for baking purposes). I am extremely happy with the result of using both.
Definitely keep an eye on these cookies between 8-12 mins, checking for browning.
Sooooo good with milk!
That makes me so happy to hear 🙂 Thank you for sharing that!
Yummy but a bit too sweet for us. I’ll definitely try half the sugar next time. A must try recipe! Thanks Lilluna! ????????
You are so welcome! Thanks for giving them a try!!
Made these tonight and they were excellent. Thank you for this lovely recipe. I wasn’t patient enough to press the cookie dough into more of a rounder shape, but nonetheless they were super delicious and that’s all that matters.
Yes, that’s all that matters!! I’m glad you liked them! Thank you for sharing!